Taco Stuffed Zucchini Boats - Easy Low-Carb Dinner Recipe!

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

cheddar cheese

🥗Healthier: low-fat cheese

💰Cheaper: mozzarella cheese

Low-fat cheese reduces calories, while mozzarella is often cheaper.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides a similar creaminess with fewer calories.

jalapeños

🥗Healthier: banana peppers

💰Cheaper: bell peppers

Banana peppers are milder, while bell peppers are more affordable.

Preheat the oven to 400 degrees.

Choose 4 zucchini of similar size, rinse, scrub, and dry them.

Cut off both ends of the zucchini and slice them in half lengthwise.

Scoop out the seeds with a medium spoon, leaving about half an inch of zucchini around the sides.

Place the zucchini boats on a large baking sheet, drizzle with 1 tablespoon of oil, and sprinkle with 1/4 teaspoon of salt.

Place the zucchini flat side down on the baking sheet and bake for about 10 minutes.

While the zucchini is pre-baking, finely chop one bell pepper and one cup of onion.

Chop the scooped-out zucchini flesh into half-inch pieces, measuring out 1 cup.

In a large stainless steel skillet over medium heat, add 2 tablespoons of oil, chopped bell pepper, onion, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper; sauté for 2-3 minutes.

Add the chopped zucchini flesh and 2 cloves of crushed garlic; continue sautéing for 1-2 minutes.

Push the vegetables to the side and add 1 pound of ground meat; cook for 7-10 minutes until fully cooked, draining any excess liquid.

Crumble the meat and mix it with the vegetables, then add 2 tablespoons of taco seasoning and 1/4 cup of salsa; stir to combine.

Turn off the heat and mix in 3/4 cup of shredded cheddar cheese.

Flip the zucchini boats so the hollow cavity is facing up and fill them with the taco filling mixture.

Sprinkle the remaining 1/4 cup of cheddar cheese over the boats and return them to the oven for an additional 10-15 minutes.

Serve immediately with diced tomatoes and fresh cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens