Low Carb Chili Cheese Zucchini Dogs
You actually don’t have to use a fork and knife to pick up and enjoy these chili cheese dogs – but silverware may save you some messy eating! Just-tender-enough zucchini holds a creamy, tangy, cheesy beef chili filling that’s mild and saucy.Jessica L.
How to Make It
Step 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.
Step 2
Flip the zucchini over onto a sheet tray. Bake the tray for 12 minutes. Set the zucchini aside for later.
Step 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.
Step 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.
Step 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.
Ingredients
- Zucchini – 8 ounce
- Salt – ⅛ teaspoon
- Black Pepper, Ground – ⅛ teaspoon
- Olive Oil – 1 teaspoon
- Hamburger Or Ground Beef, 90% Lean – 10 ounce
- Olive Oil – 1 teaspoon
- Salt – ⅛ teaspoon
- Black Pepper, Ground – ⅛ teaspoon
- Onion Powder – ⅛ teaspoon
- Chili Powder – ¼ teaspoon
- Garlic, Powder – ⅛ teaspoon
- Fire Roasted Diced Tomatoes by Hunt’s – ¼ cup
- Cream Cheese – 2 ounce
- Cheddar Cheese – 2 tablespoon, shredded