Tex Mex Stuffed Zucchini - Slender Kitchen
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Tex Mex Stuffed Zucchini

By Kristen Mccaffrey
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source: slenderkitchen.com
  
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238
Calories 
19g
Carbs 
7g
Fat 
28g
Protein 
5
Weight Watchers® SmartPoints™
(6 PointsPlus®)

Recipes Content

Recipe
Tex Mex Stuffed Zucchini

Lately I have been making lots of stuffed zucchini, pizza stuffed, chicken stuffed, and my current favorite Tex Mex stuffed zucchini. Made with a simple combination of ground beef, enchilada sauce, and some spices; they make a healthy alternative to tacos or enchiladas with less carbs and fewer calories. Make these with ground chicken, turkey, or beef or substitute in beans or veggie crumbles for a no meat version. I like making up a big batch and having them for leftover lunches during the week.

Prep Time

Tex Mex Stuffed Zucchini

33
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
SERVINGS:
US | METRICS
  • 4 U zucchini
  • 3/4 lb 95% lean ground beef
  • 1 U garlic clove, minced
  • 1/2 cup red bell pepper, diced
  • 1 cup onion, minced
  • 1/2 tsp cumin
  • 1 cup enchilada sauce
  • 1/2 cup reduced fat shredded cheddar cheese
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Nutritional Facts

Serving Size: 
2 zucchini halves
Amount Per Serving
Calories 238
Calories from Fat 21
% Daily Value *
Total Fat 7g
10%
Saturated Fat 3g
14%
Monounsaturated Fat 2g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 56mg
19%
Sodium 706mg
31%
Total Carbohydrate 19g
6%
Dietary Fiber 5g
21%
Sugars 14g
Protein 28g
* 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.

Directions

  1. Preheat the oven to 400 degrees.
  2. Scoop out the center of the zucchini. Chop the zucchini you scooped out to be part of the filling.
  3. Add the ground beef, garlic, red bell pepper, scooped out zucchini, and onion to a medium high skillet. Brown until no longer pink.
  4. Add the cumin, salt, and pepper. Then stir in the enchilada sauce.
  5. Fill each zucchini and place in a baking dish. Sprinkle cheese on top.
  6. Cover with foil and bake for 25 minutes. Remove foil and bake 10 more minutes.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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Comments

By Xenia Moore
on August 5, 2016 - 12:28
Rate this Recipe: 
4

Since my family is not a big fan of zucchini (but I am) when I hollowed out the halves, I put them in the microwave to soften them up a bit (about 1 minute per half) . I did not have any red bell pepper so I added a 1/2 cup of black beans into it. With the leftover enchilada sauce, I poured it on the bottom of the glass baking dish (like you would for enchiladas) and that helped add flavor to the zucchini. Overall, a good lite choice for a late evening dinner. Great way to add more veggies to your diet.
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