Taco Stuffed Zucchini Boats
Low carb, delicious dinner! Zucchini boats that are filled with homemade taco meat and topped with cheese.
Servings: 4
Calories: 433kcal
Ingredients
- 4-5 medium zucchini
- 1 pound ground beef
- ½ cup diced onion
- 1 Tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 8 ounces tomato sauce
- ½ cup shredded cheddar cheese
- Toppings: Diced tomatoes, shredded lettuce, salsa, guacamole etc.
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line a large sheet pan with edges with aluminum foil for easy clean up.
- Trim off the ends of the zucchini then cut the zucchini in half lengthwise. Scoop the flesh out of the zucchini with a spoon. Place zucchini halves on a baking sheet and set aside.
- In a skillet cook ground beef and onions over medium heat. Drain off grease.
- Add the rest of the ingredients to taco meat and simmer for 5 minutes or until most of the liquid is gone.
- Spoon the meat mixture into the zucchini shells.
- Place zucchini in a preheated oven. Bake for 20-25 minutes.
- About 2-3 minutes before zucchini is done, remove it from the oven, sprinkle cheese on top of it and return to the oven until cheese is melted and zucchini is tender and cheese is melted and golden brown.
- Remove from the oven and serve immediately.
Notes
Can you make them ahead?
Yes, this is a great recipe for meal prep. You can make and assemble the boats ahead of time and warm them up later for easy lunches and dinner. How long do they keep in the refrigerator?
Keep them in an airtight container and they will keep for three to four days. Can you freeze them?
I don’t recommend freezing them because the zucchini won’t hold up well after it’s frozen and thawed. What else can you add to the filling?
You can add beans like pinto beans or black beans. Or, try adding some chopped bell peppers, corn, and fresh chopped cilantro.
Yes, this is a great recipe for meal prep. You can make and assemble the boats ahead of time and warm them up later for easy lunches and dinner. How long do they keep in the refrigerator?
Keep them in an airtight container and they will keep for three to four days. Can you freeze them?
I don’t recommend freezing them because the zucchini won’t hold up well after it’s frozen and thawed. What else can you add to the filling?
You can add beans like pinto beans or black beans. Or, try adding some chopped bell peppers, corn, and fresh chopped cilantro.
Nutrition
Calories: 433kcal | Carbohydrates: 14g | Protein: 32g | Fat: 28g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 607mg | Potassium: 1168mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1534IU | Vitamin C: 41mg | Calcium: 290mg | Iron: 5mg