Get the Recipe: Chili Cheese Stuffed Zucchini Boats
Warning! These Chili Cheese Stuffed Zucchini Boats are super addictive! Fresh zucchini is stuffed with keto chili and topped with sharp cheddar cheese! Each zucchini boat contains less than 3 net carbs!
Ingredients
- 1 pound ground beef
- 1 10 ounce can tomatoes with green chilies
- 2 tablespoons tomato paste
- 1 1/2 tablespoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/4 teaspoon each salt and pepper
- 3 medium zucchini
- 1 cup shredded cheddar
Instructions
- Preheat oven to 350F.
- In a skillet over medium heat, brown ground beef and and drain off any grease.
- Add the undrained can of tomatoes, tomato paste, and spices. Stir well and let mixture simmer for 5-7 minutes until the liquid has evaporated.
- Meanwhile, slice zucchini lengthwise and scoop out the center. (I find this easiest with a metal teaspoon)
- Place zucchini boats in a baking dish and carefully spoon the chili mixture into the zucchini.
- Top with cheese and bake 20 minutes or until the zucchini is fork tender and the cheese is bubbly.
Notes
Air Fryer Instructions
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- Cook the filling as directed above.
- Slice the zucchini length-wise. Then, use a small spoon to remove the center of the zucchini to form a groove, making the zucchini a "boat."
- Preheat the air fryer to 390 degrees.
Place the hollowed-out zucchini in the air fryer and cook 3-5 minutes. This will vary based on the size, but cook until the zucchini begins to blister. - Remove the blistered zucchini from the air fryer. Spoon this mixture into the zucchini boats and top with cheese.
- Place the zucchini boats back into the air fryer and cook for another 4 minutes.
Serving: 1 (Nutrition calculated per zucchini boat), Calories: 208kcal, Carbohydrates: 4.4g, Protein: 22g, Fat: 10g, Polyunsaturated Fat: 8g, Cholesterol: 67mg, Sodium: 390mg, Fiber: 1.7g, Sugar: 1.8g
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