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.
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MORE C&D ZUCCHINI RECIPES
Turkey Stuffed Zucchini Boats: https://www.youtube.com/watch?v=hvyal2b1OMY&t=399s
Turkey Zucchini Skillet: https://www.youtube.com/watch?v=iu7G36PhdvU&t=119s
Healthy Zucchini Bread: https://www.youtube.com/watch?v=_szLA7NsOEM&t=26s
Chocolate Zucchini Muffins: https://www.youtube.com/watch?v=L8-_YB9wfOc&t=95s
ZUCCHINI TACO BOAT RECIPE
4 medium zucchini
1 cup salsa
1 tablespoon olive oil
1/2 cup chopped onion
1 pound grass-fed ground beef
2 tablespoons taco seasoning
1 cup cauliflower rice, (I buy mine pre-riced)
2 cloves chopped garlic
1 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
Pre-heat oven to 350F.
Trim the top and bottom of zucchini off. Lay the zucchini flat and slice 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 a baking and lay the zucchini boats on top. You may need two dishes to fit all of the zucchini.
Ina 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 in cauliflower rice, garlic, bell pepper and zucchini ‘meat’. Season with a little more salt and pepper and stir.
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.
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!
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
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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