Taco Stuffed Zucchini Boats
Taco Stuffed Zucchini Boats are loaded with taco seasoned ground beef, cheese and topped with your favorite toppings. These make a delicious low carb meal and are perfect for using up that zucchini!
Servings: 6
Ingredients
- 3 medium sized zucchini
- 1 pound lean ground beef
- 1 tablespoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon dried oregano
- ½ teaspoon paprika
- 1½ teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 ounce can tomato sauce
- ¼ cup water
- 1 cup mexican shredded cheese
- Optional toppings: diced avocado, chopped cilantro, chopped tomatoes, and sliced olives chopped cilantro, chopped tomatoes, and sliced olives
Instructions
- Preheat oven to 400 degrees Fahrenheit. Trim the ends off zucchini. Cut 3 medium sized zucchini in half lengthwise and scoop out pulp, leaving 1/2-inch shells. Line up the zucchini in a 9x13 inch baking dish. Chop the pulp up and set aside.
- In a medium sized skillet over medium high heat, add 1 pound lean ground beef until no longer pink. Drain the excess grease. Add the reserved zucchini pulp, 1 tablespoon chili powder, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon dried oregano, ½ teaspoon paprika, 1½ teaspoons ground cumin and 1 teaspoon salt and 1 teaspoon black pepper to the ground beef. Add 4 ounce can tomato sauce, ¼ cup water and combine.
- Fill the zucchini boats evenly with the taco mixture. Top with 1 cup mexican shredded cheese. Bake uncovered for about 20 minutes or until zucchini is tender. Remove from oven and top with Optional toppings: diced avocado, chopped cilantro, chopped tomatoes, and sliced olives .
Nutrition
Calories: 271kcal | Carbohydrates: 3g | Protein: 18g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 71mg | Sodium: 691mg | Potassium: 317mg | Fiber: 1g | Sugar: 1g | Vitamin A: 680IU | Vitamin C: 1.3mg | Calcium: 148mg | Iron: 2.4mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
