Pizza Zucchini Boats

Health Highlights

Ingredients

6 large	Zucchini
150 gm	Beef, ground, extra lean
1/2 cup	White onion
3/4 cup	Tomato-Basil pasta sauce
1/2 cup	Black beans, canned
1/2 cup	Sweet yellow corn
1/2 tsp	Basil, fresh
1/2 tsp	Oregano, dried
1 pinch	Sea Salt (to taste)
1 dash	Black pepper (to taste)
1 cup, shredded	Cheddar cheese (or vegan cheese for dairy free)

Preheat oven to 375F (190C).
Cut zucchinis in half lengthwise and then use a spoon to scoop out the insides so that about 1/2 inch of skin remains. Place the scooped-out zucchini meat into a large bowl.
Place the zucchinis face side down onto a cutting board to drain.
In a large saucepan cook beef until only slightly pink inside, then add the onions and cook until no pink is visible.
Place beef and onions in the bowl with scooped out zucchini, and add the pasta sauce, black beans, corn, basil, oregano, salt, and pepper. Mix together until well blended.
Turn the zucchini boats right side up and place them on a baking sheet lined with parchment paper. Place the stuffing inside the zucchini boats, then top with the cheese.
Bake the zucchini for 25 minutes, then broil for 2 more minutes to melt the cheese.

Nutrition Highlights

Calories 244

Calories from fat 87

Calories from saturated fat 42

Total Fat 9.7 g

Saturated Fat 4.6 g

Trans Fat 0.3 g

Polyunsaturated Fat 0.9 g

Monounsaturated Fat 2.5 g

Cholesterol 34 mg

Sodium 359 mg

Potassium 1778 mg

Total Carbohydrate 21.3 g

Dietary Fiber 6.3 g

Sugars 12.5 g

Protein 21.0 g