Chorizo Zucchini Boats
Avocado Salad
Ingredients
- ¾ cup frozen veggie chorizo crumbles
- 1 zucchini, halved lengthwise
- 1 Tbsp olive oil, divided
- ¼ tsp salt, divided
- ⅛ tsp black pepper
- ¼ cup chopped onion
- 1 clove garlic, minced
- ¼ cup canned black beans, drained and rinsed
- 3 Tbsp frozen corn kernels, thawed
- ½ small yellow bell pepper, chopped
- ⅓ cup shredded Mexican blend cheese
- 2 tsp 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 small baking dish; brush with 2 tsp oil, and sprinkle with ⅛ tsp salt and black pepper.
- Cook zucchini pulp and onion in 1 tsp hot oil in a small skillet over medium heat 3 to 5 minutes until onion is tender. Add garlic; cook 1 minute. Remove from heat, add crumbles, beans, corn, bell pepper, and ⅛ 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
- ½ small English cucumber, sliced lengthwise and crosswise
- ⅔ cup cherry tomatoes, halved
- 1 small avocado, diced
- ⅓ cup crumbled feta cheese
- 1 Tbsp olive oil
- 2 tsp chopped fresh cilantro
- 1 tsp red wine vinegar
- ¼ tsp low-sodium taco seasoning
- ⅛ tsp paprika
Side Dish Instructions
- Combine cucumber, tomatoes, and avocado in a bowl. Add cheese, oil, cilantro, vinegar, seasoning, and paprika; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
283
|
250
|
533
|
| Fat (g) | 19 | 22 | 41 |
| Sat. Fat (g) | 5 | 6 | 11 |
| Protein (g) | 15 | 6 | 21 |
| Carb (g) | 19 | 10 | 29 |
| Fiber (g) | 8 | 6 | 14 |
| Sodium (mg) | 720 | 248 | 968 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
