Taco Stuffed Zucchini Boats with Avocado Salsa
Nutrition per Serving
350
Calories
18g
Protein
40g
Carbs
15g
Fat
This recipe includes a grocery list of zucchinis, black beans, corn, bell pepper, onion, garlic, cumin, chili powder, cheese, avocado, cherry tomatoes, cilantro, and lime. The main ingredients have a low to medium Glycemic Index (GI), making it suitable for PCOS.
Ingredients
4 medium zucchinis (halved lengthwise), 1 cup black beans, 1 cup corn, 1 red bell pepper (diced), 1/2 cup onion (diced), 2 cloves garlic (minced), 1 tsp cumin, 1 tsp chili powder, 1/2 cup shredded cheese, 1 ripe avocado (diced), 1/2 cup cherry tomatoes (diced), 1/4 cup cilantro (chopped), 1 lime (juiced), salt and pepper to taste
Instructions
Preheat oven to 400°F (200°C). Scoop out the center of the zucchinis. In a pan, sauté onion, garlic, bell pepper, corn, and black beans with cumin and chili powder. Fill the zucchinis with the mixture, top with cheese, and bake for 15-20 minutes. Meanwhile, prepare the salsa by combining avocado, tomatoes, cilantro, lime juice, salt, and pepper. Serve the zucchini boats hot with avocado salsa on top.
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