Hey there!
I mentioned in my post on Friday, that I’ve been doing the couch to 5K program again. Slowly, but surely, I’m getting back into a regular running routine. In addition, I’ve been trying to eat healthy too. We’ve been trying to incorporate more fresh fruits & vegetables into our diets and have been trying to cut out processed foods as much as possible. In addition, I am always trying to keep my carbohydrate intake to minimum. But there is one problem with that….
You see, I happen to LOVE me some Mexican food! Like, I could seriously eat it EVERY night for dinner & never get tired of it!! However, it’s hard to eat Mexican food & not eat carbohydrates! That’s why I was so intrigued when I stumbled upon this recipe on Pinterest. I knew I had to give it a try!
The original recipe called for chicken, but we substituted with ground beef instead. I’ve been eating so much chicken lately, that I needed to switch things up a bit! We really liked the ground beef, but I’m certain that chicken would be just as good!
This recipe adapted from Kim’s Healthy Eats.
- 1 pound ground hamburger (cooked)
- 4 medium zucchinis
- 1 tbsp olive oil
- 1 small onion-diced
- 1 green pepper-diced
- 1 tsp cumin
- 1 tbsp chili powder
- 2 garlic cloves-minced
- 1 tsp oregano
- 1 handful cilantro (chopped)
- ½ cup corn
- 1 cup shredded cheese
- 1½ cups enchilada sauce
- salt & pepper
- Preheat oven to 350 degrees.
- Cut zucchini in half, lengthwise. Bring a large pot of water to a boil & add zucchini halves. Boil for 1 minute, remove from water & set aside to cool.
- Once zucchinis are cool, hollow out with a small spoon to make "boats." Place zucchini filling in a small bowl and set aside zucchini halves.
- Heat oil in a large pan. Add diced onion & green pepper. Cook for 5 minutes. Add cumin, chili powder, & minced garlic. Cook for another 1-2 minutes.
- Add zucchini filling, (cooked) ground hamburger, oregano, corn, cilantro, & ½ cup enchilada sauce. Cook for 5 minutes or until all ingredients are thoroughly heated. Add salt & pepper to taste.
- Pour ½ cup enchilada sauce in the bottom of a 9"x13" baking dish. Then line bottom of dish with hollow zucchini boats. Fill boats with hamburger/zucchini mixture. Pour remaining enchilada sauce on top of boats, top with shredded cheese.
- Bake for 35-40 or until zucchini boats are tender.
To cut down on time, I used store bought enchilada sauce. However, if you are looking to make your own, be sure to check out the recipe that I referenced above.
We really enjoyed this recipe & will definitely be making it again soon!
Not only was it delicious, but I felt like I was indulging without all the guilt!
Do you love Mexican food like me?
What is your favorite Mexican dish?
I hope you’ll give this recipe a try!
As always, thanks so much for stopping by! I hope you have a beautiful day!
Linking up here…
I am on a Mexican kick lately, too! This recipe sounds really good, I am def. going to pin it to try later. Now I wish I had bought some zucchini while we were at the market last weekend.
Love Mexican, love zucchini. Yummy in my tummy…
Thank you for this wonderful idea for the weekend!