Servings: 10 Servings
Taco Stuffed Zucchini Boats (Keto)
Stuffed Taco Zucchini Boats is a fresh and easy way of getting your taco fix AND taking full advantage of zucchini season!
Ingredients
- 1 Tbsp avocado oil
- ½ small yellow onion diced
- 1 lb ground beef
- 3 cloves garlic minced
- 1 green bell pepper or color of choice, chopped
- 1 15-oz can diced tomatoes
- 2 Tbsp chili powder
- ¾ tsp sea salt to taste
- 4 to 6 medium-sized zucchini squash halved
- 1 ½ cups mozzarella cheese or cheese of choice
- 2 stalks green onion chopped
Instructions
- Heat the avocado oil in a large skillet and add the onion. Sauté, stirring occasionally, until the onion is translucent and softened, about 5 to 8 minutes.
- Add the ground beef and allow it to brown for 2 to 3 minutes on both sides before using a spatula to break it into small bits.
- Add the remaining ingredients to the skillet and bring to a full boil. Cook, stirring occasionally, until the sauce thickens up, about 10 to 15 minutes.
- Preheat the oven to 425 degrees F.
- Cut the tips and tails off of each zucchini and use a spoon to scoop out the insides, leaving about ¼ inch of flesh.
- Stuff the zucchini boats with the meat mixture, then sprinkle with mozzarella cheese. Bake for 20 to 25 minutes, or until the cheese is golden-brown and melted.
- Serve with chopped green onion on top along with any desired side dishes.
Nutrition
Serving: 1of 10, Calories: 171kcal, Carbohydrates: 11g, Protein: 16g, Fat: 7g, Fiber: 5g, Sugar: 9g