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–+ servings
Taco Zucchini Boats

Taco Zucchini Boats

Yield: 4 servings
Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes
A low-carb dinner recipe for the whole family! Stuffed with ground beef and taco seasoning, baked to cheesy perfection.
5 stars (12 ratings)

Ingredients

  • 4 medium zucchini
  • 1 tablespoon canola oil
  • 1 pound ground beef
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 (10-ounce) can diced tomatoes & green chilies
  • 1 (1.25-ounce) package taco seasoning
  • 3 tablespoons chopped fresh cilantro leaves
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup shredded sharp cheddar cheese

Instructions

  • Preheat oven to 400 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
  • Cut each zucchini in half horizontally, then carefully scoop out the center of the zucchini, reserving for another use, leaving about 1/2-inch of zucchini on the skin.
  • Heat canola oil in a large cast iron skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
  • Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes.
  • Stir in garlic until fragrant, about 1 minute.
  • Stir in diced tomatoes & green chilies and taco seasoning until thickened and flavors have blended, about 2-3 minutes. Stir in cilantro.
  • Place zucchini in a single layer, skin-side down, onto the prepared baking dish; season with salt and pepper, to taste. Add beef mixture to each zucchini.
  • Place into oven and bake until the zucchini is tender, about 20-25 minutes. Sprinkle with cheddar cheese during the last 5 minutes of cooking time.
  • Serve immediately.