Tex Mex Stuffed Zucchini
- crop_freeCook Mode
- printPrint Recipe
- file_downloadDownload PDF
Preheat the oven to 400 degrees.
Scoop out the center of the zucchini. Chop the zucchini you scooped out to be part of the filling.
Add the ground beef, garlic, red bell pepper, scooped out zucchini, and onion to a medium high skillet. Brown until no longer pink.
Add the cumin, salt, and pepper. Then stir in the enchilada sauce.
Fill each zucchini and place in a baking dish. Sprinkle cheese on top.
Cover with foil and bake for 25 minutes. Remove foil and bake 10 more minutes.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
Get delicious, healthy recipes delivered each week right to your inbox.
Snap a picture and show us what you made on Instagram or Facebook.
Tag us using @SlenderKitchen or #slenderkitchen.