thepioneerwoman
Chili-Stuffed Zucchini Boats
These Chili-Stuffed Zucchini Boats are an ideal choice if you're looking for a low-carb dinner or lunch. Here's how to make them at home!
👥 6 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 25 min🔥 Cook: 50 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●skillet
📝 Preparation Steps
1
Preheat the oven to 400°. Cut the ends off the zucchini, then slice in half lengthwise. Use a spoon to scoop out the seeds and hollow out the centers. Brush with olive oil and season with 1/2 teaspoon salt and a few grinds of pepper. Set on a rimmed baking sheet.
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2
Heat the olive oil in a large skillet over medium heat. Add the beef and cook, stirring and breaking up the meat, until browned, about ⏱️ 3 minutes.
3
Add the onion, poblano, chili powder, cumin, cayenne, garlic powder and the remaining 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables begin to soften, about ⏱️ 4 minutes.
4
Add the tomato paste to the skillet and cook until darkened, about ⏱️ 1 minute. Stir in the tomato sauce and 3/4 cup water until everything is combined. Reduce the heat to low and simmer until very thick, about ⏱️ 8 minutes. Stir in the cilantro. Let cool slightly.
5
Fill the zucchini boats with the chili and sprinkle with the cheese.
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6
Cover with foil and bake until the zucchini is just tender, 18 to ⏱️ 20 minutes. Uncover and bake until the cheese is golden, 10 to 15 more minutes. Top with sour cream, scallions and cilantro.
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