Chicken Taco Stuffed Zucchini
A perfect way to eat low carb tacos!
Ingredients
- 2 large zucchinis
- 1/4 lb ground chicken
- 1 tbsp tomato paste
- 1/4 cup onion, diced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp salt
- 1 tsp oregano
- 1 tp garlic powder
- 1/2 cup mozzarella, shredded for topping
- Fresh cilantro for topping
- 1 lime
Instructions
- Preheat oven to 325F.
- Cut the zucchinis in half, lengthwise. Remove the inside using a spoon. Place hollow zucchinis on a parchment prepared baking sheet and set aside.
- In a large sauce pan over medium heat, add olive oil and chopped onions. Stir and let me cook for 2 minutes or until they turn translucent. Then add the tomato paste and stir until well combined.
- Add ground chicken, cumin, paprika, salt, oregano, and garlic powder. Stir until combined and let the chicken cook through.
- Give the zucchini interior a rough chop, add it to your chicken, and mix until fully combined. Cook for 5 more minutes stirring occasionally. Turn of heat.
- Scoop the chicken mix into the hollowed zucchinis to fill them up. Top them with mozzarella and place in the oven for 30 minutes. Sprinkle some fresh parsley and pair it with some cherry tomatoes, lime juice, and sour cream. Enjoy!!
Notes
💕Nutritional Values/ Tbsp:
Calories 266 /
Total Fat 13.5g /
Total Carbohydrate 15.2g /
Dietary Fiber 5.8g /
Protein 23.5g /
Sodium 1297mg /
Net Carbs 9.4g
Total Fat 13.5g /
Total Carbohydrate 15.2g /
Dietary Fiber 5.8g /
Protein 23.5g /
Sodium 1297mg /
Net Carbs 9.4g