|Servings||Prep Time||Cook Time|
|6||45 mins||30 mins|
|1.||Wash zucchini and cut in half lengthwise. Using a melon baller or teaspoon scoop out the inside flesh leaving about 1/4 to 3/8" all around making a little "boat".|
|2.||Chop the scooped out zucchini and the green onions and set aside.|
|3.||Brown the ground beef and drain well. Add all the spices, zucchini, green onions, and enchilada sauce and simmer all together for 30 minutes on low to low-medium heat. Stir occasionally.|
|4.||Preheat your oven to 350 °F (175 °C).|
|5.||Place your prepared zucchini in a 7x11" or 9x13" cake pan lined with foil and sprayed with cooking spray. Drain the meat sauce slightly saving any liquid. Scoop 1/4 to 1/3 cup of the meat mixture. Pour any remaining meat and sauce around the zucchini in the pan. Top with cheese and cover with foil.|
|6.||Bake at for 30 minutes.|
|7.||Serve hot with sour cream, salsa, black olives, or other low carb choices.|
There are 338 calories in 1 serving of Enchilada Stuffed Zucchini.
Calorie split: 57% fat, 15% carbs, 28% protein.
|Serving Size||1 serving|