These super easy, low-carb Taco Stuffed Zucchini Boats give you all the flavor of tacos, but without the carbs.
Paleo, Keto, and Whole 30 friendly!
During the summer, I find myself with lots and lots of fresh zucchini coming in from the garden. Many times it can be a challenge to come up with new ways to use it up. I have to say though, that this is probably my favorite meal using that abundant summer squash.
But with the ability to go to your local market, you can get fresh zucchini just about any time of the year. So even in the middle of winter, you can enjoy this healthy and delicious dish.
It all starts with hollowing them out into little boats, then salting and oven roasting the zucchini.
Cook up a meat mixture slam-packed with flavor while they bake.
You’ll have a dish that is not only really delicious and satisfying, but also quick enough for any night of the week.
Make this for your family tonight!
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Taco Stuffed Zucchini Boats
Ingredients
- 4 zucchini
- 1 teaspoon sea salt divided use
- 1 Tb coconut oil
- 1 medium onion diced
- 1 lb ground beef
- 15 oz diced tomatos, 1 can
- 4 oz diced green chiles , 1 can
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 Tb chili powder
- 1 teaspoon oregano
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon paprika
Instructions
- To begin, preheat your oven to 400 degrees.
- Line a baking sheet with parchment paper and set it aside for now.
- Cut the stem off of a zucchini and cut it in half the long way. Scoop out the seeds, hollowing it out into a boat shape. Try to make sure the zucchini is at least 1/2 inch thick all the way around to prevent tearing. Repeat this with all of the zucchini.
- Sprinkle the insides of the zucchini with 1/2 teaspoon of the sea salt. Place them cut side down on the lined baking sheet. Bake for 15-20 minutes, or until they are tender.
- Meanwhile, sauté the onion in the coconut oil until it just begins to soften. Add the ground beef, remaining 1/2 teaspoon of salt, and the black pepper. Cook these together, breaking up the meat with your cooking utensil. Cook until the beef is browned and cooked through.
- Add the remaining ingredients, stir. Bring everything to a boil, reduce the heat, cover, and simmer for 10 minutes.
- Take the zucchini from the oven, turn them over, and spoon the meat mixture into the center.
- Enjoy!
Notes
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
This recipe was shared in Meal Plan Monday.
Looks pretty delicious! I’m always happy to see recipes that I can utilize all year long. Thanks for sharing.
This looks awesome!!
Thank you!