Description
Enjoy a low-carb twist on tacos with these delicious stuffed zucchini boats. Perfect for a summer meal.
Ingredients
Scale
- 2 medium zucchini
- 1 tablespoon olive oil
- 1 pound ground beef or turkey
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 ounce taco seasoning mix
- 1/2 cup water
- 1/2 cup shredded cheddar cheese
- Optional toppings: salsa, sour cream, avocado, cilantro
Instructions
- Preheat oven to 375°F (190°C).
- Cut zucchini in half lengthwise. Scoop out the seeds and some of the flesh to create boats.
- Heat olive oil in a large skillet over medium heat. Add ground meat and cook until browned. Drain excess fat.
- Add onion and garlic to the skillet and cook until softened.
- Stir in taco seasoning and water. Bring to a simmer and cook for 5-7 minutes, or until the sauce thickens.
- Spoon the taco meat mixture into the zucchini boats.
- Place the stuffed zucchini boats in a baking dish.
- Bake for 20-25 minutes, or until zucchini is tender.
- Sprinkle cheese over the top and bake for another 5 minutes, or until the cheese is melted and bubbly.
- Serve hot with your favorite toppings.
Notes
- Adjust the amount of taco seasoning to your preference.
- You can use any ground meat you like.
- Make sure the zucchini is tender but not mushy after baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 zucchini boat
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg