Looking for a low carb meal prep idea that's full of flavor? Try these Beef Enchilada Stuffed Zucchini! Each zucchini shell is stuffed with enchilada beef, green chilies, spices, and melty cheese. Two halves contain only 12 grams of net carbs!
NOTE: You can use ground turkey or meatless crumbles in place of the beef if you prefer!
Beef Enchilada Stuffed Zucchini
Makes 6 servings
6 medium straight zucchini
1 1/2 lb. 93% lean ground beef
3/4 cup onion, chopped
1 tbsp. garlic cloves, minced
15 oz. can red enchilada sauce, divided
1-4 oz. can green chilies
1/2 tsp. chili powder
1/2 tsp. ground cumin
1 cup 2% shredded Mexican cheese
Fresh cilantro (for garnish)
Preheat your oven to 400 degrees F.
Cut off the smallest amount of each zucchini end. Scoop out each zucchini using a spoon, leaving about half an inch thickness.
Bake in the preheated oven for 10 minutes until fork tender.
Brown ground beef with onion and garlic, then drain.
Add enchilada sauce, green chiles, and spices. Simmer for 5-10 minutes.
Divide meat mixture between zucchini halves and sprinkle with cheese.
Bake for another 10 minutes until the cheese is melted and zucchini is soft.
Once cool, put two halves in each meal prep container and seal shut.
Leftovers will keep in the fridge up to one week or in the freezer up to a month.
Calories (per serving): 302kcal, Fat: 13.9g, Sat fat: 5.9g, Carbs: 15g, Fiber: 3g, Sugar: 5g, Protein: 34g, Sodium: 729mg