Zucchini Burrito Boats

Yield: 2 servings

Per Serving: 1 Lean, 3 Green, 3 Condiments

Total Time: 45 minutes

Prep Time: 20 minutes

Ingredients

1 large zucchini

½ tsp salt, divided

1 tsp vegetable oil

8 oz. 95-97% lean ground beef

1 cup diced red bell peppers

½ tsp chili powder

½ cup water

2 tbsp tomatillo salsa

1 cup reduced-fat Monterey jack cheese

¼ cup coarsely chopped cilantro

Directions

1. Cut the zucchini in half lengthwise and scoop out the seeds with a small spoon. Chop the seeds coarsely and set aside for later use.

2. Sprinkle the zucchini halves with half of the salt, place in an oven proof dish and bake at 400°F for about 20 minutes until the zucchini is semi-tender.

3. For the filling, heat the oil in a nonstick skillet and cook the beef, stirring constantly.

4. Add the red peppers, the remaining salt, chili powder and water.

5. Cook over high heat until the water has almost evaporated and the peppers are tender.

6. Add the chopped seeds of the zucchini and continue to cook for 1 minute.

7. Add the tomatillo salsa and heat through.

8. Fill the precooked zucchini evenly with the ground beef mix and top with the Monterey jack cheese.

9. Bake in an oven at 450°F for 7 minutes until the cheese is bubbly.

10. Garnish with cilantro and serve half zucchini per portion.

Nutrition Facts Per Serving: 370 calories, 18g fat, 11g carbohydrate, 38g protein