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I absolutely LOVE tacos! I could eat some form of tacos just about every day and never tire of them. But what’s a taco loving girl to do when she is on a low carb diet? She eat’s Taco Stuffed Zucchini Boats instead! Recipes like this make it so easy to cut back on the carbs.
These yummy zucchini boats are so good, I promise you won’t miss the tortillas.
Related Recipe: Zucchini Rice Casserole
Ingredients:
4 medium (32 ounces) zucchinis, cut in half lengthwise
1/2 cup mild salsa
1 lb lean ground beef
3 tablespoons prepared or homemade taco seasoning
1/2 small onion, minced
2 tbsp bell pepper, minced
4 oz can tomato sauce
1/4 cup water
1/2 cup reduced fat Mexican blend shredded cheese
Pro Tip: The key to any good recipe is a great saute pan. It makes cooking easier and it helps the food cook evenly, which makes the food taste better. Here is a great saute pan.
Related Recipe: Slow Cooker Salsa Verde Beef Enchiladas
Directions:
Bring a large pot of salted water to boil. Preheat oven to 400 degrees. Place 1/4 cup of the salsa in the bottom of a large baking dish.
Using a melon baller or a small spoon, hollow out the center of the zucchini halves. Leave about 1/4-inch thick shell on each half. Dice the scooped out flesh of the zucchini in small pieces and set aside 3/4 of a cup to add to the taco filling. Use a paper towel to squeeze out the excess water. Discard the remaining scooped out zucchini or save to use in another recipe. Drop zucchini halves in boiling water and cook 1 to 2 minutes. Remove from water and set aside.
Brown and stir ground beef in a large skillet until crumbled. When no longer pink, add the taco seasoning and mix well. Add the onion, reserved zucchini, bell pepper, tomato sauce and water. Stir and cover, simmering on low for about 20 minutes.
Use a spoon to fill the hollowed zucchini boats with the taco meat. Divide the meat equally between the zucchini boats, about 1/3 cup in each. Press meat down firmly into the boats. Top each with about 1 tablespoon of shredded cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through. Serve with salsa on the side.
Kids will love this dish. They might not even realize they are eating veggies. These meal tastes even better reheated the second day, so make some extra for leftovers!
Related Recipe: Easy Tamale Pie
About a Mom
4.84 from 6 votes
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Servings 6 servings
Ingredients
- 4 medium 32 ounces zucchinis, cut in half lengthwise
- 1/2 cup mild salsa
- 1 lb lean ground beef
- 3 tablespoons taco seasoning
- 1/2 small onion minced
- 2 tbsp bell pepper minced
- 4 oz can tomato sauce
- 1/4 cup water
- 1/2 cup reduced fat Mexican blend shredded cheese
Instructions
Bring a large pot of salted water to boil. Preheat oven to 400 degrees. Place 1/4 cup of the salsa in the bottom of a large baking dish.
Using a melon baller or a small spoon, hollow out the center of the zucchini halves. Leave about 1/4-inch thick shell on each half. Dice the scooped out flesh of the zucchini in small pieces and set aside 3/4 of a cup to add to the taco filling. Use a paper towel to squeeze out the excess water. Discard the remaining scooped out zucchini or save to use in another recipe. Drop zucchini halves in boiling water and cook 1 to 2 minutes. Remove from water and set aside.
Brown and stir ground beef in a large skillet until crumbled. When no longer pink, add the taco seasoning and mix well. Add the onion, reserved zucchini, bell pepper, tomato sauce and water. Stir and cover, simmering on low for about 20 minutes.
Use a spoon to fill the hollowed zucchini boats with the taco meat. Divide the meat equally between the zucchini boats, about 1/3 cup in each. Press meat down firmly into the boats. Top each with about 1 tablespoon of shredded cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through. Serve with salsa on the side.
Tried this recipe?Let us know how it was!
