Healthy Cooking from H-E-B
1tsp.Hill Country Fare Canola Oil,
1lb.H-E-B Extra Lean Ground Beef,
1tsp.Hill Country Fare Fajita Seasoning,
1c.H-E-B Pico de Gallo, mild, medium or hot,
1/2c. each:H-E-B Shredded Reduced Fat Monterey Jack Cheese,
2largefresh zucchini, cut lengthwise,
1Heat a heavy bottom skillet over medium heat for 2 minutes. Add the canola oil and ground beef and cook until browned. Season the meat with the Fajita seasoning and place in a bowl.
2Add the Pico de Gallo and shredded Monterey Jack Cheese to the ground beef crumbles; set mixture aside.
3Using a teaspoon, scoop out the seeds from each zucchini half (zucchini boats). Chop the scooped out zucchini and add to ground beef mixture; toss to mix. Spray the zucchini boats with no-stick spray and evenly stuff each zucchini boats with the mixture and place them skin side down on a baking sheet.
4Heat gas or charcoal grill to 400°F. Spray a grilling rack or mesh with non-stick cooking spray and set aside. Place the zucchini boats on the prepared grill rack. Grill the stuffed zucchini for 15 minutes with the lid down. The zucchini boats will be fork tender and melted cheese golden.
Calories: 210, Total Fat: 8g, Saturated Fat: 4g, Cholesterol: 70mg, Sodium: 570mg, Carbohydrates: 9g, Dietary Fiber: 3g, Sugar: 5g, Protein: 28g