Chilli Stuffed Zucchini Boats

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Instructions

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1 Raost the zucchini

Preheat the oven to 225°C. Cut the zucchini lengthwise in half and take a spoon and scoop out the flesh down the middle. Place in a roasting dish and sprinkle with olive oil. Bake in the oven for 20 minutes or until your chili is ready.

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2 Chop and fry

Dice the pepper. Chop the onion and garlic. Heat a spoon of olive oil in a pan on a medium-high heat then add the onion, garlic and pepper. Cook for 3-4 minutes.

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3 Add and cook

Then add the cumin, coriander, chili flakes and meat. Cook for another 3-4 minutes until the meat is browned.

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4 Simmer

Add the beans, tomato paste and chopped tomatoes. Allow a gentle simmer for 5 minutes. Season well with salt and pepper.

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5 Add and bake

Remove the zucchini from the oven and spoon in the chili. Sprinkle with the grated cheddar cheese on top and cook for another 10 minutes until the cheese has melted.

Tips for fussy eaters

Boil a bit of brown rice on the side.

Pro tip

This is a dish that freezes well. Prepare in advance and heat up when in a hurry!

A delicious alternative to chili and rice.

Cooking Time: 30 min

Cals 603 · Prot 47.3 · Carbs 45.1 · Fat 29

Ingredients

Number of people

Chilli

Beef mince 5% 300.00 Grams
Yellow bell pepper 1.00 Pieces
Red onion 1.00 Pieces
Garlic cloves 2.00 Pieces
Olive oil 1.00 Tbsp
Cumin powder 2.00 Grams
Coriander powder 1.00 Grams
Chilli flakes 1.00 Grams
Red kidney beans 200.00 Grams
Tomato paste 10.00 Grams
Chopped tomatoes 200.00 Grams
Salt 0.50 Tsp
Black pepper 0.25 Tsp

To Serve

Zucchini small 4.00 Pieces
Olive oil 1.00 Tbsp
Grated cheddar cheese, white 50.00 Grams

A delicious alternative to chili and rice.

Cooking Time: 30 min

Cals 603 · Prot 47.3 · Carbs 45.1 · Fat 29

Instructions

photo

1 Raost the zucchini

Preheat the oven to 225°C. Cut the zucchini lengthwise in half and take a spoon and scoop out the flesh down the middle. Place in a roasting dish and sprinkle with olive oil. Bake in the oven for 20 minutes or until your chili is ready.

photo

2 Chop and fry

Dice the pepper. Chop the onion and garlic. Heat a spoon of olive oil in a pan on a medium-high heat then add the onion, garlic and pepper. Cook for 3-4 minutes.

photo

3 Add and cook

Then add the cumin, coriander, chili flakes and meat. Cook for another 3-4 minutes until the meat is browned.

photo

4 Simmer

Add the beans, tomato paste and chopped tomatoes. Allow a gentle simmer for 5 minutes. Season well with salt and pepper.

photo

5 Add and bake

Remove the zucchini from the oven and spoon in the chili. Sprinkle with the grated cheddar cheese on top and cook for another 10 minutes until the cheese has melted.

Tips for fussy eaters

Boil a bit of brown rice on the side.

Pro tip

This is a dish that freezes well. Prepare in advance and heat up when in a hurry!

Ingredients

Number of people

Chilli

Beef mince 5% 300.00 Grams
Yellow bell pepper 1.00 Pieces
Red onion 1.00 Pieces
Garlic cloves 2.00 Pieces
Olive oil 1.00 Tbsp
Cumin powder 2.00 Grams
Coriander powder 1.00 Grams
Chilli flakes 1.00 Grams
Red kidney beans 200.00 Grams
Tomato paste 10.00 Grams
Chopped tomatoes 200.00 Grams
Salt 0.50 Tsp
Black pepper 0.25 Tsp

To Serve

Zucchini small 4.00 Pieces
Olive oil 1.00 Tbsp
Grated cheddar cheese, white 50.00 Grams
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