Cheesy Taco Stuffed Zucchini Boats

Name: Cheesy Taco Stuffed Zucchini Boats
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 3 servings
Ingredients: 3 medium sized zucchini; 1/2 pound lean ground beef; 1/3 cup diced onion; 1 clove garlic; 1 teaspoon chili powder; 1 teaspoon ground cumin; 1/4 teaspoon oregano; Kosher salt and fresh ground black pepper to taste; 4 ounces diced green chiles; 2 cups cauliflower rice; 3/4 cup salsa; 1/2 cup shredded Colby jack cheese; 1/2 cup chopped tomatoes; Cilantro for garnish

User Reviews

4.4

939 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
3 servings
Calories
297 kcal
Course
Dinner
Cuisine
American, Mexican

Cheesy Taco Stuffed Zucchini Boats

Lindsey Herring

Report

Cheesy Taco Stuffed Zucchini Boats are packed with a flavorful taco filling and topped with melted cheese, you won't miss the tortilla!

Share:

I Made This!

704 people made this

Print

187 people printed this

Save this

563 people saved this

Ingredients

Servings

3 medium sized zucchini, cut in half lengthwise
1/2 pound lean ground beef, 90/10%, grass-fed if possible
1/3 cup diced onion
1 clove garlic, grated
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon oregano, rubbed between the palms of your hands
Kosher salt and fresh ground black pepper to taste
4 ounces diced green chiles
2 cups cauliflower rice
3/4 cup salsa, divided
1/2 cup shredded Colby jack cheese, cheddar or pepper jack are also good
1/2 cup chopped tomatoes
Cilantro for garnish

Add to Shopping List

Instructions

Preheat oven to 400°F.
Place 1/4 cup of salsa in the bottom of a large baking dish.
Use a small spoon or metal 1/2 teaspoon measuring spoon to hollow out the center of the zucchini halves then place them cut side up in the prepared baking dish. Leave approximately 1/4-inch thick shell on each half.
Heat a large skillet over medium-high heat and spray with cooking oil. Add in the onion and cook for approximately 2 minutes.
Add the ground beef to the skillet and break it up into small crumbles as it cooks. Cook until the beef is no longer pink then add in the garlic, spices, green chiles, cauliflower rice and remaining 1/2 cup of salsa. Taste for seasoning.
Mix everything together until combined and cook until heated through, about 3-5 minutes.
Divide the taco filling equally into the hollowed zucchini boats pressing it in firmly.
Top with shredded cheese then cover with foil and bake 25-35 minutes or until cheese is melted and zucchini is cooked through.
Top with the chopped tomatoes, cilantro and serve with extra salsa on the side.

Notes

Nutrition Information

Show Details

Calories 297kcal (15%) Carbohydrates 22g (7%) Protein 28g (56%) Fat 12g (18%) Saturated Fat 7g (35%) Cholesterol 68mg (23%) Sodium 877mg (37%) Fiber 7g (28%) Sugar 11g (22%)