Stuffed Zucchini Taco Boats

Quick and easy stuffed zucchini taco boats with ground beef, homemade healthy taco seasoning mix, fresh zucchini, and cheese are baked in the oven - with just 10 minutes of prep! The best part—these are high protein, gluten free, keto, and low-carb.

5 from 2 votes

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Author Kori Butler

Prep Time 10

Cook Time 1

Total Time 1 10

Course Dinner

Cuisine Mexican

Servings servings

Calories 252 kcal

Ingredients

▢ 3 to 4 medium size zucchini of similar length
▢ 1 pound ground beef
▢ 1 taco seasoning mix
▢ ¾ cup water
▢ 1 cup of cheese
▢ Additional toppings if desired: diced tomato (sliced olives, avocado, salsa, and sour cream)

Instructions

Preheat oven to 375 degrees F. Spray 13 x 9 pan with cooking spray.
Wash and slice zucchini lengthwise. Using a spoon scoop out seeds and center pulp. Place zucchini in the baking pan, season with a little salt and pepper. Cover with foil and bake until zucchini are tender, approximately 30 - 35 minutes (depending upon the size of your zucchini).
While zucchini is baking, brown ground beef, then add taco seasoning mix and ¾ cup of water. Cook over medium-high heat until the liquid is reduced and the meat mixture reaches the desired consistency. Keep the taco mixture warm while the zucchini is baking.
Remove zucchini from the oven. Spoon warm meat mixture into zucchini boats, and top with cheese. Bake for 10-15 minutes until cheese is melted.
Top with your favorite taco toppings and enjoy!

Kori's Tips

To increase healthy fat content in this recipe, you can garnish with additional cheese, avocado, sour cream, and olives. Yum.

Nutrition

Calories: 252kcalCarbohydrates: 1.9gProtein: 22.5gFat: 16.8gCholesterol: 72.7mgSodium: 578mgFiber: 0.2gSugar: 0.4g

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