Mexican cuisine

Easy

Taco Zucchini Boats | Stuffed Zucchini Boats

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Taco Zucchini Boats | Stuffed Zucchini Boats

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Zucchini taco boats are easy to make and are a fun way to put a healthy twist on taco night! This zucchini boat recipe is low-carb, paleo, keto, and Whole 30 friendly, so they work for just about everyone! Stuffed with grass-fed ground beef, cauliflower rice, onions, peppers, garlic, taco seasoning, and salsa, these zucchini boats put a healthy spin on taco night. I love topping them with shredded cheddar cheese, but if you don’t do dairy, try topping with guacamole or diced avocado.

Get more healthy recipes at https://cleananddelicious.com/

Recipe

PRE TIME: 30 min

COOKING TIME: 25 min

TOTAL TIME: 55 min

8 SERVING

Ingredients:

4 Medium Zucchini
1 Cup Salsa
1 Tbsp Olive oil
1/2 Cup Chopped onion
2 Tbsp Taco seasoning
1 Cup Cauliflower rice
2 Cloves Chopped garlic
1 Large Bell pepper, chopped
1 Cup Chopped zucchini, reserved
Salt and pepper to taste
1 Cup Shredded cheddar cheese
1/4 Cup Chopped cilantro, optional
1/4 Cup Diced cherry tomatoes optional

Directions:

Pre-heat oven to 350 °F/176 °C. Trim the top and bottom of the zucchini off. Lay the zucchini flat and slice it in half lengthwise. Repeat with all four zucchini.

Using a spoon, scoop the center of the zucchini out leaving 1/4 inch wall around the bottom and sides of the zucchini. Repeat with each zucchini halve.

Reserve 1 cup of the zucchini meat from the center of the zucchini and give it a rough chop. We will use this in the filling.

Add a thin layer of salsa to the bottom of baking and lay the zucchini boats on top. You may need two dishes to fit all of the zucchini.

In a large non-stick skillet, heat olive oil. Once the oil is hot, add in the onion along with a pinch of salt.

Once the onion is translucent, push to the side and add in ground beef. Season with salt and break up into crumbles. Add taco seasoning and stir to coat.

Next, add cauliflower rice, garlic, bell pepper, and zucchini 'meat'. Season with a little more salt and pepper and stir.

Pour in the remaining salsa, stir everything together, and simmer for 5-10 minutes. Turn off the heat and allow it to cool until it's easy to handle.

Divide the mixture evenly amongst all 8 zucchini boat halves and then sprinkle each half with shredded cheddar cheese.

Cover with aluminum foil and bake for 25 minutes or until the cheese has melted and the zucchini is tender. Top with fresh tomatoes and cilantro and enjoy!