Warning! These are super addictive! Fresh zucchini is stuffed with a chili cheese mixture and topped with Fritos for a lighter, healthier spin on a classic!
Chili Cheese! Stuffed in zucchini! Topped with Fritos!
I have had the most intense craving for chili lately. All I want is a giant bowl of piping hot-semi spicy-covered in cheese-topped with fritos- serving of chili for dinner. All. I. Want.
But, there is this little issue of it being 70 bazillion degrees outside so chili doesn’t make all that much sense. But since my craving couldn’t be tamed I decided to put a perfect Summery spin on a fall classic. Chili Cheese Stuffed Zucchini boats!
These are seriously amazing. Fresh zucchini, straight from my Dad’s garden, is hollowed out and packed with a chili mixture loaded with lean ground beef, spicy tomatoes and beans! Then it is topped with sharp shredded cheddar cheese and baked until the cheese is bubbly and the zucchini is tender. AND THEN! To make it really authentic I topped it with some crushed fritos.
Yes, yes yes.
I really couldn’t get over how good these were. It is everything you would want out of a big bowl of comfort food but in a lighter, healthier, Summery version.
Surprisingly these hold up pretty well as left overs (sans Fritos). I was concerned the zucchini would be a big mushy or the texture would be off, but it wasn’t! I took these to lunch the next day and they were still great.
This is the perfect way to use up all of that zucchini and get your chili fix at the same time!
- 1 pound lean ground beef
- 1 (8 ounce) can tomato sauce
- 1 (10 ounce) can rotel
- 1 (15.5 ounce) can red kidney beans, drained and rinsed
- 1½ tablespoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- 5-6 medium size zucchini
- 1 cup shredded cheddar
- Fritos for sprinkling
- Preheat oven to 350
- In a medium size skillet over medium heat brown ground beef and and drain off any grease. Add tomato sauce, the undrained can of rotel, 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. (I find this easiest with a metal teaspoon)
- Place zucchini boats on a large baking sheet and carefully spoon the chili mixture into the zucchini. Top with cheese and bake 20 minutes. Top with crushed fritos if desired.