Looking for some low carb sides? You can also serve them as appetizers at your holiday get-together. Though this is low carb, it can still take you out of ketosis.
Serves: 4 to 5
Prep Time: 45 minutes
Ingredients:
Zucchini 4
Kidney beans 14 oz can drained and rinsed
Tomato 1 diced
Coriander 1/4 cup
Onion diced 1 cup
Boiled sweet corns 1/2 cup
Grated cheese mexican blend 1/2 cup
Mixed colored peppers 1 cup
Jalapenos 1 deseeded and finely chopped (optional)
Salsa spicy
Salsa medium.
Lemon juice 1 tbsp
Salt 1 tsp
Cumin powder 2 tsp
Paprica 1 tsp
Taco seasoning 2 tsp
Olive oil 2 tbsp
Preparations:
Preheat the oven at 400 °C . Cut zucchini in half lengthwise and scrape out the center part, leaving a shell of almost 1/4 inch thick.
Sprinkle the taco seasoning generously on them drizzle olive oil and bake them for 15 minutes.
In the meantime in a big bowl add drained and washed kidney beans, tomato, coriander, onions, sweet corn, colored peppers, jalapenos, cumin powder, salt, paprika, half of the cheese and lemon juice. Toss all the ingredients to mix well and get evenly seasoned.
Take the zucchini shells out of the oven. With a help of a spoon fill the zucchini shells with the above mixture. Sprinkle some cheese on the top.
Place them again in the oven for 15-20 minutes. Change the setting to broil (High Mode) and broil it for 3 to 5 minutes to get the golden browned top.
Serve them hot, before serving garnish them with spicy and medium salsa and some finely chopped coriander.
Tip:
Use the leftover scraps of zucchini to make a soup or other dish. Please do not throw them.