5.0 from 12 votes
Taco Stuffed Zucchini Boats
Taco Stuffed Zucchini Boats are low carb and gluten-free meal that can be easily made from your kitchen. This meal is full of flavor and quite healthy.
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 8 zucchini boats
Calories: 205 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 4 medium zucchini cut in half lengthwise
- 2 tablespoons olive oil
- 1 lb lean ground beef
- 1/2 small onion minced
- 4 cloves garlic minced
- 1/2 green bell pepper diced
- Flesh from 2 zucchini
- 1 1/2 cup chunky salsa mild or spicy
- 1 oz packet taco seasoning 2 tablespoons
- 1 cup Mexican blend cheese or Cheddar cheese shredded
Garnish:
- diced tomatoes
- chopped lettuce
- sour cream
- chopped parsley
Instructions
- Cut the zucchini in half and using a small spoon, hollow out the center out of the halves, leaving 1/4 inch thick shell on each half, to create zucchini boats. Keep only the flesh from two zucchini and discard the rest.
- Squeeze excess water out of the flesh and chop well. Set aside.
- Place a large skillet over medium-high heat. Add olive oil and once the oil is hot add diced onion and garlic, stir and cook for 1 minute. Push to one side of the pan.
- Add ground beef and using a wooden spoon, break it up while it cooks. Mix wit the onion and garlic and continue cooking until no longer pink. Drain grease, leaving only about 2 tablespoons in the pan.
- Add the diced bell pepper, reserved diced zucchini flesh, salsa and taco seasoning. Stir well and simmer on low for about 20 minutes. Taste and adjust for salt if needed.
- Preheat oven to 400 degrees F. Line a baking dish with foil, to avoid cheese sticking to it, and set aside.
- Using a spoon, scoop the beef mixture into the hollowed zucchini boats. Divide the mixture equally and press firm to fit in as much as possible into the zucchini boats.
- Arrange into a baking dish and top with shredded cheese.
- Cover with foil and bake for 25-35 minutes until cheese is melted and zucchini is cooked through. Remove foil during last 5 minutes of cooking.
- Serve as is or topped with sour cream, fresh parsley, chopped lettuce and diced tomatoes.
Cup of Yum
Nutrition Information
Calories
205kcal
(10%)
Carbohydrates
7g
(2%)
Protein
17g
(34%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Cholesterol
49mg
(16%)
Sodium
487mg
(20%)
Potassium
627mg
(18%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
610IU
(12%)
Vitamin C
25mg
(28%)
Calcium
139mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8zucchini boats
Amount Per Serving
Calories 205
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 7g | 2% |
| Protein | 17g | 34% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 49mg | 16% |
| Sodium | 487mg | 20% |
| Potassium | 627mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 610IU | 12% |
| Vitamin C | 25mg | 28% |
| Calcium | 139mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.