- 1 pound ground beef (95% lean)
- 1 (8-ounce) can tomato sauce
- 1 (10-ounce) can diced tomatoes with mild green chilies
- 1 (15.5-ounce) can red kidney beans, drained and rinsed (certified gluten-free if necessary)
- 1 1/2 tablespoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 6 medium zucchini
- 1 cup shredded cheddar
- Crushed tortilla chips
Preheat oven to 350°F.
In a medium-size skillet over medium heat, brown ground beef, and drain off any grease. Add tomato sauce, tomatoes with their juice, beans and spices. Stir well, and let mixture simmer for 5–7 minutes to let flavors meld.
Meanwhile, slice zucchini lengthwise, and scoop out the center using a teaspoon.
Place zucchini boats on a baking sheet, and carefully spoon in the chili mixture. Top with cheese, and bake for 20 minutes.
Before serving, top with crushed tortilla chips, if desired.
Serves: 5 | Serving Size: 2 zucchini boats
Per serving: Calories: 375; Total Fat: 13g; Saturated Fat: 7g; Monounsaturated Fat: 2g; Cholesterol: 79mg; Sodium: 455mg; Carbohydrate: 30g; Dietary Fiber: 10g; Sugar: 7g; Protein: 37g
Nutrition Bonus: Potassium: 158mg; Iron: 20%; Vitamin A: 17%; Vitamin C: 5%; Calcium: 22%
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Toni Sweeney is a Triple Certified Ketogenic Diet and Primal Health Coach and weight loss expert who personally lost 80 pounds while making a total lifestyle change. The founder of TS Transformations, her formulas and plans has helped thousands of women lose weight and keep it off forever.
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