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Grilled Stuffed Zucchini Boats
Prep Time:
15 minutes
Cook Time:
15 minutes
4 servings

1 tsp. Hill Country Fare Canola Oil

1 lb. H-E-B Extra Lean Ground Beef

1 tsp. Hill Country Fare Fajita Seasoning

1 c. H-E-B Pico de Gallo, mild, medium or hot

1/2 c. each: H-E-B Shredded Reduced Fat Monterey Jack Cheese

2 large fresh zucchini, cut lengthwise


Heat a heavy bottom skillet over medium heat for 2 minutes. Add the c
anola oil and ground beef and cook until browned. Season the meat w
ith the Fajita seasoning and place in a bowl.
Add the Pico de Gallo and shredded Monterey Jack Cheese to the ground
beef crumbles; set mixture aside.
Using a teaspoon, scoop out the seeds from each zucchini half (zucchin
i boats). Chop the scooped out zucchini and add to ground beef mixtur
e; toss to mix. Spray the zucchini boats with no-stick spray and even
ly stuff each zucchini boats with the mixture and place them skin side
down on a baking sheet.
Heat gas or charcoal grill to 400°F. Spray a grilling rack or mes
h with non-stick cooking spray and set aside. Place the zucchini boat
s on the prepared grill rack. Grill the stuffed zucchini for 15 minut
es with the lid down. The zucchini boats will be fork tender and melt
ed cheese golden.

Nutritional Information

Calories: 210, Total Fat: 8g, Saturated Fat: 4g, Cholesterol: 70mg, So
dium: 570mg, Carbohydrates: 9g, Dietary Fiber: 3g, Sugar: 5g, Protein
: 28g


Healthy Cooking from H-E-B