Warning! These Chili Cheese Stuffed Zucchini Boats 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. Enter: these 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.
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.
Ingredients in the Stuffed Zucchini Boats
To make these low-carb zucchini boats, you’ll need the following basic ingredients:
- Lean ground beef
- Tomato sauce
- Red kidney beans
- Spices (chili powder, onion powder, garlic powder, cumin)
- Shredded cheddar cheese
- Fritos (optional, for sprinkling)
How to Make Stuffed Zucchini Boats
These healthy stuffed zucchini boats couldn’t be easier to make! Here’s an overview of the process:
- In a medium skillet over medium heat, brown the ground beef and and drain off any grease.
- To the ground beef, add the tomato sauce, Rotel, beans, and spices. Stir well and let mixture simmer for 5-7 minutes.
- Meanwhile, slice the zucchini lengthwise and scoop out the center.
- Place the zucchini boats on a large baking sheet and carefully spoon the chili mixture into the zucchini.
- Top with cheese and bake. I highly recommend topping with crushed Fritos just before serving!
How Long to Cook Zucchini Boats
These chili cheese zucchini boats need to bake for about 20 minutes at 350F. The chili has already been cooked, so you’re just looking to bake the zucchini until fork tender.
Can I Prep The Stuffed Zucchini in Advance?
Actually, yes! Surprisingly these hold up pretty well as leftovers (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.
Tips for Making Zucchini Boats
- To hollow out the zucchini, I find it easiest to use a small measuring spoon.
- I used lean ground beef, but you’re welcome to use ground chicken or turkey instead.
- Omit the crushed Fritos for a lower carb zucchini boat.
More Healthy Zucchini Boat Recipes:
- Keto Buffalo Chicken Zucchini Boats
- Keto Ground Beef Zucchini Boats
- Cabbage & Black Eyed Pea Zucchini Boats
- Keto Pizza Zucchini Boats
- Taco Zucchini Boats
- 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
- 1 1/2 tablespoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 5-6 medium zucchini
- 1 cup shredded cheddar
- Fritos, for sprinkling
- Preheat oven to 350F.
- 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 just before serving, if desired.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 387Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 86mgSodium: 752mgCarbohydrates: 24gFiber: 6gSugar: 6gProtein: 33g
To avoid any confusion I remove erythritol from the final carb count and net carb count, as it is not known to affect blood glucose levels. To calculate Keto recipes listed on this site carbs - fiber = net carbs. I use Nutrifox as my nutrition calculator. This nutrition information is an estimate based on the information provided by Nutrifox and the specific ingredients I used.