Our Mexican Zoodles are delicious, packed with protein, and an amazing addition to any week-day lineup. This dinner is made in 1 dish so clean-up is a breeze! Why not try an amazing Mexican dish with all the guilt of carbs?! Simple ingredients with a super memorable outcome…enjoy one of our favorites!

What are zoodles?

Zoodles are “noodles” made from zucchini! This is a wonderful low carb, healthy option to add to dishes you would normally put traditional pasta in. The best part is how delicious it is! They do have a slightly different texture than traditional pasta, but when mixed with all these wonderful flavors, you’ll forget you’re eating healthy! Click on the link below to purchase the one we recommend!

Do zucchini noodles reheat well?

Unfortunately zucchini noodles don’t reheat the greatest because of the amount of water they release. They are still safe to eat, but we recommend eating this dish within 1-2 days of cooking. We also recommend reheating in a skillet versus a microwave. The stove top allows the extra water to bake off more so than the microwave, allowing for crunchier zoodles.

Ingredients for Mexican Zoodles:

• 1 lb ground chicken
• 1 can tomato sauce (14.5 oz)
• 2 TBS tomato paste
• 3 TBS taco Seasoning
• 2 TBS chili Seasoning
• 1 can black Beans (14.5 oz) – rinsed and drained
• 1/2 can corn kernels- drained
• 1 Cup cheddar cheese
• 1 Cup cherry tomatoes
• 3 Cups zoodles (about 5 small zucchini)
• 1 avocado

How to make our Mexican Zoodles:

The first step is to spiralize your zucchini noodles. Once made, pat dry with a paper towel and set aside. You can skip this step all together if you don’t have the time to make them. Almost all stored now sell pre-spiraled zoodles and just prep according to the directions!

Next, turn a burner on to medium heat. Drizzle with about 2 teaspoons of olive oil and coat the bottom of the pan.

Place ground chicken in the skillet and cook for about 4-5 minutes, until browned. Make sure you crumble as you cook with your spatula. Once fully cooked, drain grease and return to the stove.

Once the skillet is back on the stove top, add the tomato sauce, tomato paste and all spices. Stir completely and make sure all ingredients are fully mixed.

Turn the burner back on to medium heat and cook for about 2 minutes. The ingredients will start to thicken in that time.

Once the chicken mixture is heated, add the corn, grape tomatoes, black beans and cheese. Stir constantly while cooking for another 2 minutes.

Last, add the zoodles to the mixture and cook for another 5-6 minutes. Be sure to stir every few minutes so nothing gets over cooked. Remove from heat and serving, topping with avocado! Enjoy!

I could eat Mexican food 7 days a week! Anybody else out there feel me?? Typically, my favorite dishes are jammed with flavor… and calories or carbs! Ugh… So now this is my guilt-free go-to Mexican dish because it satisfies all my cravings and I don’t have to stop myself when going back for seconds! Even the kids eat this up!

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