Taco Stuffed Zucchini Boats (Keto)

Name: Taco Stuffed Zucchini Boats (Keto)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 10 Servings
Ingredients: 1 Tbsp avocado oil; ½ small yellow onion; 1 lb ground beef; 3 cloves garlic; 1 green bell pepper; 1 15-oz can diced tomatoes; 2 Tbsp chili powder; ¾ tsp sea salt; 4 to 6 medium-sized zucchini squash; 1 ½ cups mozzarella cheese or cheese of choice; 2 stalks green onion

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
10 Servings
Calories
171 kcal
Course
Main Course
Cuisine
Mexican

Taco Stuffed Zucchini Boats (Keto)

Tyler Espinosa

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Stuffed Taco Zucchini Boats is a fresh and easy way of getting your taco fix AND taking full advantage of zucchini season!

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Ingredients

Servings

1 Tbsp avocado oil
½ small yellow onion diced
1 lb ground beef
3 cloves garlic minced
1 green bell pepper or color of choice, chopped
1 15-oz can diced tomatoes
2 Tbsp chili powder
¾ tsp sea salt to taste
4 to 6 medium-sized zucchini squash halved
1 ½ cups mozzarella cheese or cheese of choice
2 stalks green onion chopped

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Instructions

Heat the avocado oil in a large skillet and add the onion. Sauté, stirring occasionally, until the onion is translucent and softened, about 5 to 8 minutes.
Add the ground beef and allow it to brown for 2 to 3 minutes on both sides before using a spatula to break it into small bits.
Add the remaining ingredients to the skillet and bring to a full boil. Cook, stirring occasionally, until the sauce thickens up, about 10 to 15 minutes.
Preheat the oven to 425 degrees F.
Cut the tips and tails off of each zucchini and use a spoon to scoop out the insides, leaving about ¼ inch of flesh.
Stuff the zucchini boats with the meat mixture, then sprinkle with mozzarella cheese. Bake for 20 to 25 minutes, or until the cheese is golden-brown and melted.
Serve with chopped green onion on top along with any desired side dishes.