Stuffed Zucchini

🧂 Ingredients

• 4 medium zucchini
• 2 teaspoons extra virgin olive oil
• 1 small red onion

  finely chopped
• 1 bell pepper

  any color, finely chopped
• 1 pound extra lean ground beef
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons ketchup
• 2 large eggs

  lightly beaten
• 1 avocado

  pitted and diced

Instructions

• 1 Preheat the oven to 425 degrees F.
• 2 Cut the zucchini in half lengthwise and use a spoon to scoop out the seeds and
  part of the flesh, leaving a ¼-inch-thick shell. Place the zucchini cut side-up
  on the baking sheet. Spray with cooking spray and bake for 15 minutes, or until
  just tender enough to be easily pierced with a fork.
• 3 In a large skillet, heat the olive oil over medium-high heat. Add the onion and
  bell pepper and cook, stirring occasionally, until just beginning to soften,
  about 5 minutes. Add the beef and cook, breaking it up with a spatula, until
  browned and cooked through, 5 to 7 minutes. Stir in the chili powder, cumin,
  garlic powder, salt, pepper, and ketchup. Add the eggs and stir to combine with
  the beef mixture
• 4 Spoon the beef into the zucchini boats. Bake until warm throughout, 15 to 20
  minutes. Top with diced avocado and serve immediately.

Nutrition Info