If you’re looking for a vegetarian, low carb dish, these Fajita Veggie Zucchini Boats are the perfect pick. Zucchini is great for using as an alternative to noodles or potatoes. Not to mention veggies are so filling and don’t get enough credit for filling you up.
I mentioned these are fajita boats — these are great for taco night if you’re up for excluding the meat. The flavor is all there and you will love it. I top it with some salsa and sour cream. You could also add some black beans, too.
Grab your zucchinis and let’s get started.
Fajita Veggie Zucchini Boats
Prep time: 5 minutes | Cook time: 20 minutes | Total time: 25 minutes
Ingredients
3 medium zucchini
salt and black pepper
2 tbs olive oil
2 tbs salted butter
1 small yellow onion, chopped
2 tbs minced garlic
1 red bell pepper, chopped
1 orange bell pepper, chopped
1 yellow bell pepper, chopped
2 tsp chili powder (recipe calls for 1 tsp, but I like a little more)
1 tsp cumin
1/2 tsp cayenne pepper (recipe calls for 1/8 tsp)
1 cup shredded taco blend cheese (recipe calls for 1 cup grated pepper Jack cheese)
Toppings: salsa, sour cream or crispy onions
Recipe
Preheat oven to 375 degrees.
Prep your zucchini — take the zucchini, cut the ends off and slice them lengthwise. Using a spoon, scoop the seeds out of the middle creating a boat. Sprinkle them with salt and pepper.
Heat a large skillet over medium-high heat and add the olive oil and butter. Once that’s melted, add the garlic and stir. Let it cook for a minute and then add the peppers, onion, chili powder, cumin and cayenne pepper. Stir and cook until the veggies are starting to brown.
Divide the veggies among the zucchini boats.
Sprinkle the taco blend cheese on all of the boats.
Bake for 12-14 minutes, until the cheese has melted and browned on top.
To serve, add your toppings of choice.
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