Taco Stuffed Zucchini Boats Recipe

By Angela Sellari Jump to Recipe

I absolutely LOVE tacos! I could eat some form of tacos just about every day and never tire of them.

But what’s a taco loving girl to do when she is on a low carb diet? She eat’s Taco Stuffed Zucchini Boats instead! Recipes like this make it so easy to cut back on the carbs.

These yummy zucchini boats are so good, I promise you won’t miss the tortillas.

Ingredients

• 4 medium (32 ounces) zucchinis, cut in half lengthwise
• 1/2 cup mild salsa
• 1 lb lean ground beef
• 3 tablespoons prepared or homemade taco seasoning
• 1/2 small onion, minced
• 2 tbsp bell pepper, minced
• 4 oz can tomato sauce
• 1/4 cup water
• 1/2 cup reduced fat Mexican blend shredded cheese

Pro Tip: The key to any good recipe is a great saute pan. It makes cooking easier and it helps the food cook evenly, which makes the food taste better. Here is a great saute pan.

Instructions

Step 1: Bring a large pot of salted water to boil. Preheat oven to 400 degrees. Place 1/4 cup of the salsa in the bottom of a large baking dish.

Step 2: Using a melon baller or a small spoon, hollow out the center of the zucchini halves. Leave about 1/4-inch thick shell on each half. Dice the scooped out flesh of the zucchini in small pieces and set aside 3/4 of a cup to add to the taco filling. Use a paper towel to squeeze out the excess water. Discard the remaining scooped out zucchini or save to use in another recipe. Drop zucchini halves in boiling water and cook 1 to 2 minutes. Remove from water and set aside.

Step 3: Brown and stir ground beef in a large skillet until crumbled. When no longer pink, add the taco seasoning and mix well. Add the onion, reserved zucchini, bell pepper, tomato sauce and water. Stir and cover, simmering on low for about 20 minutes.

Step 4: Use a spoon to fill the hollowed zucchini boats with the taco meat. Divide the meat equally between the zucchini boats, about 1/3 cup in each. Press meat down firmly into the boats. Top each with about 1 tablespoon of shredded cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through. Serve with salsa on the side.

Kids will love this dish. They might not even realize they are eating veggies. These meal tastes even better reheated the second day, so make some extra for leftovers!

Taco Stuffed Zucchini Boats Recipe

Angela Sellari

Bake up Taco Stuffed Zucchini Boats! This low carb recipe packs savory taco filling into tender zucchini for a hearty, cheesy meal.

4.86 from 7 votes

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine mexican-inspired

Servings 6 servings

Calories 150 kcal

Ingredients

  

1x2x3x

• 4 medium 32 ounces zucchinis, cut in half lengthwise
• 1/2 cup mild salsa
• 1 pound lean ground beef
• 3 tablespoons taco seasoning
• 1/2 small onion minced
• 2 tablespoons bell pepper minced
• 4 ounces can tomato sauce
• 1/4 cup water
• 1/2 cup reduced fat Mexican blend shredded cheese

Instructions

 

• Bring a large pot of salted water to boil. Preheat oven to 400 degrees. Place 1/4 cup of the salsa in the bottom of a large baking dish.
• Using a melon baller or a small spoon, hollow out the center of the zucchini halves. Leave about 1/4-inch thick shell on each half. Dice the scooped out flesh of the zucchini in small pieces and set aside 3/4 of a cup to add to the taco filling. Use a paper towel to squeeze out the excess water. Discard the remaining scooped out zucchini or save to use in another recipe. Drop zucchini halves in boiling water and cook 1 to 2 minutes. Remove from water and set aside.
• Brown and stir ground beef in a large skillet until crumbled. When no longer pink, add the taco seasoning and mix well. Add the onion, reserved zucchini, bell pepper, tomato sauce and water. Stir and cover, simmering on low for about 20 minutes.
• Use a spoon to fill the hollowed zucchini boats with the taco meat. Divide the meat equally between the zucchini boats, about 1/3 cup in each. Press meat down firmly into the boats. Top each with about 1 tablespoon of shredded cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through. Serve with salsa on the side.

Nutrition

Calories: 150kcalCarbohydrates: 5gProtein: 19gFat: 6gSaturated Fat: 3gSodium: 456mgFiber: 1g

Keyword Taco Stuffed Zucchini Boats Recipe

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