Ground Beef-Stuffed Zucchini
Avocado with Cilantro
Ingredients
- ¾ lb ground beef
- 2 Tbsp chopped onion
- 1 small clove garlic, minced
- 2 Tbsp almond flour
- 2 Tbsp refrigerated salsa
- 1 tsp taco seasoning mix
- ¼ tsp salt
- 3 zucchini, halved lengthwise
- 6 Tbsp shredded Cheddar cheese
Instructions
- Preheat oven to 350°F. Cook beef, onion, and garlic in a nonstick skillet over medium-high heat 8 to 10 minutes or until beef is browned and crumbly.
- Transfer beef mixture to a bowl; mix in almond flour, salsa, taco seasoning, and salt.
- Scoop pulp from zucchini halves. Discard or save for another use.
- Spoon beef mixture into zucchini shells. Arrange zucchini shells in a large baking dish; sprinkle with cheese.
- Bake 25 minutes or until zucchini shells are tender.
Side Dish Ingredients
- ½ cup diced avocado
- ¼ cup grape tomatoes, halved
- ½ Tbsp olive oil
- 1 tsp lime juice
- ¼ tsp salt
- 1 Tbsp chopped fresh cilantro
Side Dish Instructions
- Toss together avocado, tomatoes, oil, lime juice, and salt in a bowl. Sprinkle with cilantro.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
395
|
76
|
471
|
| Fat (g) | 30 | 7 | 37 |
| Sat. Fat (g) | 12 | 1 | 13 |
| Protein (g) | 25 | 1 | 26 |
| Carb (g) | 6 | 4 | 10 |
| Fiber (g) | 2 | 2 | 4 |
| T. Sugs (g) | 3 | 0 | 3 |
| A. Sugs (g) | 0 | 0 | 0 |
