Cheesy Taco Stuffed Zucchini Boats
User Reviews
4.4
Cheesy Taco Stuffed Zucchini Boats
Description
This recipe hollows medium zucchinis and arranges them cut-side up in a salsa-lined baking dish. Ground beef is cooked with onions, garlic, chili powder, cumin, oregano, and seasonings, then combined with cauliflower rice, green chiles, and extra salsa for moisture and flavor. This filling is packed firmly into the zucchini shells.
The boats are topped with shredded cheese and covered to bake at 400°F until the zucchinis are tender and the cheese melted and bubbly. The filling offers a mix of savory beef spiced with Mexican-inspired seasonings and the texture contrast of cauliflower rice. Salsa adds brightness and moisture.
Garnishing with chopped tomato and cilantro freshens the dish. It can serve as a low-carb alternative to traditional taco meals, presenting familiar tastes in a vegetable vessel. The inclusion of cauliflower rice adds body without extra carbs.
Ingredients
- 3 zucchini cut in half lengthwise, medium sized
- 1/2 pound ground beef 90/10%, grass-fed if possible, lean
- 1/3 cup onion diced
- 1 clove garlic grated
- 1 teaspoon chili powder
- 1 teaspoon cumin ground
- 1/4 teaspoon oregano rubbed between the palms of your hands
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
- 4 ounces diced green chiles
- 2 cups cauliflower rice
- 3/4 cup salsa divided
- 1/2 cup Colby jack cheese cheddar or pepper jack are also good, shredded
- 1/2 cup tomato chopped
- cilantro for garnish
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 DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 297 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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