Low Carb Chili Cheese Zucchini Dogs Recipe

Gluten Free
Lunch
Main Dishes
Quick Easy
4.5/5
(6 reviews)
Low Carb Chili Cheese Zucchini Dogs
Zylo Recipes

Description

Imagine biting into a warm, comforting dish where the familiar flavors of chili cheese intertwine with the subtle sweetness of zucchini. These chili cheese zucchini boats offer a delightful and wholesome alternative to traditional chili dogs, perfect for those seeking a lighter yet equally satisfying meal. The preparation begins by halving fresh zucchini, creating natural cradles ready to be filled with a rich and savory beef chili.

The zucchini, gently cooked, provides a tender, slightly yielding base that complements the hearty chili beautifully. Each bite offers a contrast of textures – the soft zucchini against the robust, meaty chili, creating a symphony of sensations in your mouth. The chili itself is a masterpiece of flavor, a carefully balanced blend of ground beef, aromatic spices, and a creamy, tangy cheesiness that elevates the dish.

The mildness of the chili allows the other flavors to shine, ensuring that each ingredient plays its part in the overall harmony. It's a chili that warms you from the inside out, without overwhelming your palate with excessive heat. As the zucchini boats are filled with this luscious chili, a generous sprinkle of cheddar cheese blankets the surface, promising a golden, bubbly crust.

A brief stint in the oven transforms the dish into a culinary delight. The cheese melts and stretches, creating a gooey, irresistible topping that binds the zucchini and chili together. The aroma that fills your kitchen is simply intoxicating, a blend of savory spices, melted cheese, and the earthy scent of zucchini.

Once baked, these chili cheese zucchini boats emerge from the oven, ready to be devoured. The vibrant green of the zucchini contrasts beautifully with the deep red of the chili and the golden-brown cheese, making them visually appealing. They can be enjoyed straight from the oven, with or without utensils, offering a casual yet refined dining experience.

The combination of textures and flavors is simply irresistible – the tender zucchini, the hearty chili, and the gooey cheese, all coming together in perfect harmony. These zucchini boats are a delicious and surprisingly elegant dish that is sure to please even the most discerning palate.

Preparation Time

Prep Time
11 min
Cook Time
17 min
Total Time
28 min

Nutrition Information

Per 1 chili dog serving
C
Calories
400 Kcal

C
Carbs
10 g
Fi
Fiber
4 g
Sugar
5 g

P
Protein
25 g

C
Fats
30 g
Saturated Fats 15 g
Unsaturated Fats 10 g

Cholestrol 75 mg
Sodium 800 mg
Potassium 500 mg
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Ingredients

    1.
    Zucchini
    Zucchini
    8 ounce
    2.
    Salt
    Salt
    ⅛ teaspoon
    3.
    Black Pepper, Ground
    Black Pepper, Ground
    ⅛ teaspoon
    4.
    Olive Oil
    Olive Oil
    1 teaspoon
    5.
    Hamburger Or Ground Beef, 90% Lean
    Hamburger Or Ground Beef, 90% Lean
    10 ounce
    6.
    Olive Oil
    Olive Oil
    1 teaspoon
    7.
    Salt
    Salt
    ⅛ teaspoon
    8.
    Black Pepper, Ground
    Black Pepper, Ground
    ⅛ teaspoon
    9.
    Onion Powder
    Onion Powder
    ⅛ teaspoon
    10.
    Chili Powder
    Chili Powder
    ¼ teaspoon
    11.
    Garlic, Powder
    Garlic, Powder
    ⅛ teaspoon
    12.
    Fire Roasted Diced Tomatoes by Hunt's
    Fire Roasted Diced Tomatoes by Hunt's
    ¼ cup
    13.
    Cream Cheese
    Cream Cheese
    2 ounce
    14.
    Cheddar Cheese
    Cheddar Cheese
    2 tablespoon, shredded

Instructions

    1.
    Preheat an oven to 375 degrees. Prepare a large zucchini by slicing it in half lengthwise. Then, use a paring knife and spoon to scoop out the centers until you have approx. ½-inch thick shells. Sprinkle the salt, pepper, and first amount of olive oil over the zucchini.
    2.
    Flip the zucchini over onto a sheet tray. Bake the tray for 12 minutes. Set the zucchini aside for later.
    3.
    To make the chili filling, combine the ground beef, second amount of olive oil, salt, pepper, onion powder, chili powder, and garlic powder in a pan. Cook over high heat until the beef is browned.
    4.
    Reduce the stove heat to medium and stir in the diced tomatoes. Let cook for 4 minutes, then reduce the heat to low. Stir in the cream cheese until it melts and thickens the chili filling.
    5.
    Flip the zucchini shells upright and fill them with the chili filling. Use a spoon to press and shape the filling as it piles slightly over the zucchini. Sprinkle 1 TB of cheddar cheese over the top of each chili cheese zucchini dog. Bake for an additional 5 minutes before serving.