Ingredients

• 2 large zucchini
• 1 tablespoon avocado oil
• ¾ pound lean ground beef 
• 1 medium tomato, chopped
• 1 bunch scallions, sliced
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• ¾ teaspoon salt, divided
• ½ teaspoon garlic powder
• ¼ teaspoon ground pepper
• 8 tablespoons shredded Monterey Jack cheese
• 1 cup shredded romaine lettuce
• 1 avocado, chopped
• 4 tablespoons Pico de gallo

Nutrition Facts

Serving Size: 1 stuffed zucchini half
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Per Serving: 367 calories; protein 24.8g; carbohydrates 14.3g; dietary fiber 7.1g; sugars 5.6g; fat 24.8g; saturated fat 7.7g; cholesterol 67.8mg; vitamin a iu 2625.6IU; vitamin c 42.9mg; folate 122.9mcg; calcium 185.1mg; iron 4.1mg; magnesium 77.6mg; potassium 1159.8mg; sodium 659.3mg; thiamin 0.2mg.
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Exchanges: 3 1/2 fat, 2 1/2 lean protein, 1 1/2 vegetable, 1/2 high-fat protein

​Directions
Step 1
Cut each zucchini in half lengthwise. Cut a thin slice off the bottoms so that each half sits flat. Scoop out the pulp, leaving a 1/4-inch shell. Chop the pulp.

Step 2
Heat oil in a large skillet over medium-high heat. Add beef, tomato, scallions, chili powder, cumin, 1/2 teaspoon salt and garlic powder. Cook, breaking the beef into small pieces, until no longer pink, 5 to 6 minutes. Stir in the chopped pulp.

Step 3
Meanwhile, place the prepared zucchini halves in a microwave-safe dish; sprinkle with the remaining 1/4 teaspoon salt and pepper. Cover and microwave on High until tender-crisp, 2 to 3 minutes. Uncover.
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Step 4
Position rack in the upper third of the oven. Preheat broiler to high. Place the zucchini halves on a baking sheet. Divide the beef filling among the zucchini halves and sprinkle each half with 2 tablespoons cheese. Broil until the cheese is melted, about 2 minutes. Serve with lettuce, avocado and pico de gallo, if desired.