Recipes

Zucchini Taco Boats

Keto Zucchini Taco Boats

Zucchini taco boats are easy to make and a fun way to put 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!

Duration

Prep Time: 30 Minutes
Cook Time: 25 Minutes
Servings: 8
Calories: 215kcal

Ingredients

  • medium zucchini
  • 1 cup salsa
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1 pound grass-fed ground beef
  • 2 tablespoons taco seasoning
  • cup cauliflower rice, (I buy mine pre-riced)
  • 2 cloves chopped garlic
  • 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

Instructions

  1. Pre-heat oven to 350F.
  2. Trim the top and bottom of zucchini off. Lay the zucchini flat and slice in half lengthwise. Repeat with all four zucchini.
  3. 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.
  4. 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.
  5. Add a thin layer of salsa to the bottom of a baking and lay the zucchini boats on top. You may need two dishes to fit all of the zucchini.
  6. Ina large non stick skillet, heat olive oil. Once the oil is hot, add in the onion along with a pinch of salt.
  7. 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.
  8. Next, add in cauliflower rice, garlic, bell pepper and zucchini ‘meat’. Season with a little more salt and pepper and stir.
  9. Pour in remaining salsa, stir everything together, and simmer for 5-10 minutes. Turn off the heat and allow to cool until it’s easy to handle.
  10. Divide the mixture evenly amongst all 8 zucchini boat halves and then sprinkle each half with shredded cheddar cheese.
  11. Cover with aluminum foil and bake for 25 minutes or until the cheese has melted and the zucchini is tender.
  12. Top with fresh tomatoes and cilantro and enjoy!

Notes

  • I always buy my cauliflower rice pre-made at the grocer store.  You can use fresh or frozen for this recipe, both work.
  • If you want to keep this recipe Whole 30 compliant, be sure to leave off the cheese.

Nutrition Information

Serving: 1boat | Calories: 215kcal | Carbohydrates: 9g | Protein: 17g | Fat: 13g | Saturated Fat: 6g  | Cholesterol: 52mg | Sodium: 420mg Potassium: 660mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1074IU | Vitamin C: 49mg | Calcium: 142mg | Iron: 2mg
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