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Taco Stuffed Zucchini Boats
Taco Stuffed Zucchini Boats are loaded with taco seasoned ground beef, cheese and topped with your favorite toppings. These make a delicious low carb meal and are perfect for using up that zucchini!
👥 6 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 The Recipe Critic📖 therecipecritic
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●oven
- ●skillet
📝 Preparation Steps
1
preheat
2
Preheat oven to 400 degrees Fahrenheit. Trim the ends off zucchini. Cut 3 medium sized zucchini in half lengthwise and scoop out pulp, leaving 1/2-inch shells. Line up the zucchini in a 9x13 inch baking dish. Chop the pulp up and set aside.
medium sized zucchini3
3
combine
4
In a medium sized skillet over medium high heat, add 1 pound lean ground beef until no longer pink. Drain the excess grease. Add the reserved zucchini pulp, 1 tablespoon chili powder, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon dried oregano, ½ teaspoon paprika, 1½ teaspoons ground cumin and 1 teaspoon salt and 1 teaspoon black pepper to the ground beef. Add 4 ounce can tomato sauce, ¼ cup water and combine.
lean ground beef1 poundchili powder1 tablespoon½ teaspoons ground cumin1salt1 teaspoonblack pepper1 teaspooncan tomato sauce4 ounce
5
bake
6
Fill the zucchini boats evenly with the taco mixture. Top with 1 cup mexican shredded cheese. Bake uncovered for about ⏱️ 20 minutes or until zucchini is tender. Remove from oven and top with Optional toppings: diced avocado, chopped cilantro, chopped tomatoes, and sliced olives .
mexican shredded cheese1 cupOptional toppings: diced avocado, chopped cilantro, chopped tomatoes, and sliced olives
Nutrition Facts
calories
271 kcal
fat Content
21 g
serving Size
1 serving
fiber Content
1 g
sugar Content
1 g
sodium Content
691 mg
protein Content
18 g
cholesterol Content
71 mg
carbohydrate Content
3 g
saturated Fat Content
9 g
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