Chorizo Zucchini Boats
Avocado Salad
Ingredients
- 1 (13.5-oz) pkg frozen veggie chorizo crumbles
- 3 zucchini, halved lengthwise
- 3 Tbsp olive oil, divided
- ½ tsp black pepper
- ½ tsp salt, divided
- ½ onion, chopped
- 3 cloves garlic, minced
- ½ cup canned black beans, drained and rinsed
- 1 yellow bell pepper, chopped
- ½ cup frozen corn kernels, thawed
- 1 cup shredded Mexican blend cheese
- 2 Tbsp chopped fresh cilantro
Instructions
- Preheat oven to 350°F. Cook crumbles according to package instructions.
- Meanwhile, score zucchini and scoop out pulp; reserve pulp for filling. Arrange zucchini halves in a 13- x 9-inch baking dish; brush with 2 Tbsp oil, and sprinkle with black pepper and ¼ tsp salt.
- Cook zucchini pulp and onion in 1 Tbsp hot oil in a large skillet over medium heat 3 to 5 minutes until onion is tender. Add garlic; cook 1 minute. Remove from heat, add crumbles, beans, bell pepper, corn, and ¼ tsp salt, toss well.
- Spoon crumbles mixture into zucchini skins. Sprinkle with cheese. Bake 13 to 15 minutes until zucchini is tender and cheese is melted. Sprinkle with cilantro.
Side Dish Ingredients
- 1 English cucumber, sliced lengthwise and crosswise
- 1 pint cherry tomatoes, halved
- 2 avocados, diced
- 1 cup crumbled feta cheese
- 2 Tbsp chopped fresh cilantro
- 3 Tbsp olive oil
- 1 Tbsp red wine vinegar
- 1 tsp lower sodium taco seasoning
- ½ tsp paprika
Side Dish Instructions
- Combine cucumber, tomatoes, and avocados in a large bowl. Add cheese, cilantro, oil, vinegar, seasoning, and paprika; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
308
|
249
|
557
|
| Fat (g) | 21 | 22 | 43 |
| Sat. Fat (g) | 5 | 6 | 11 |
| Protein (g) | 17 | 6 | 23 |
| Carb (g) | 19 | 10 | 29 |
| Fiber (g) | 8 | 6 | 14 |
| Sodium (mg) | 748 | 251 | 999 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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