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6 servings
Prep Time:
45 mins
Cook Time:
30 mins
Meal Type:
Main Dishes
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Enchilada Stuffed Zucchini

Low carb Mexican dish.



  1. Wash zucchini and cut in half lengthwise. Using a melon baller or teaspoon scoop out the inside flesh leaving about 1/4 to 3/8" all around making a little "boat".
  2. Chop the scooped out zucchini and the green onions and set aside.
  3. Brown the ground beef and drain well. Add all the spices, zucchini, green onions, and enchilada sauce and simmer all together for 30 minutes on low to low-medium heat. Stir occasionally.
  4. Preheat your oven to 350 °F (175 °C).
  5. Place your prepared zucchini in a 7x11" or 9x13" cake pan lined with foil and sprayed with cooking spray. Drain the meat sauce slightly saving any liquid. Scoop 1/4 to 1/3 cup of the meat mixture. Pour any remaining meat and sauce around the zucchini in the pan. Top with cheese and cover with foil.
  6. Bake at for 30 minutes.
  7. Serve hot with sour cream, salsa, black olives, or other low carb choices.
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This was an amazing dish!However I think there is a typo for the paprika and chilli powder... It was a bit too spicy and I loveeee spice.... Next time i will do a tsp instead of a tbsp!


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Nutrition summary:

There are 338 calories in 1 serving of Enchilada Stuffed Zucchini.
Calorie break-down: 57% fat, 15% carbs, 28% protein.

Nutrition Facts
Serving Size: 1 serving
Amount Per Serving
Calories from Fat 197
Calories 338
% Daily Values*
Total Fat 21.84g 34%
  Saturated Fat 10.56g 53%
  Polyunsaturated Fat 0.954g  
  Monounsaturated Fat 7.715g  
Cholesterol 81mg 27%
Sodium 895mg 37%
Potassium 864mg  
Total Carbohydrate 13.02g 4%
  Dietary Fiber 4.2g 17%
  Sugars 4.62g  
Protein 24.33g  
Vitamin A 278% Vitamin C 364%
Calcium 160% Iron 118%
of RDI*
(338 calories)
17% of RDI
Calorie Breakdown:
Carbohydrate (15%)
Fat (57%)
Protein (28%)
* Based on a RDI of 2000 calories