Taco zucchini boats are an easy, low-carb alternative to your standard taco dinner. Ready in 30 minutes or less and made with seasoned ground beef, salsa, pepper jack cheese, and your favorite taco toppings.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Servings: 6boats
Calories: 336kcal
Ingredients
3mediumzucchini, about 9-10" long
1tablespoonolive oil
1smallonion, diced
16ouncesground beef
2tablespoonstaco seasoning
½cupsalsa
1cupfreshly grated pepper jack cheese
2tablespoonschopped fresh cilantro
1avocado, cubed
Instructions
Preheat oven to 400 degrees Fahrenheit. Lightly grease a 9x13 baking dish and set aside.
Cut the stems off your zucchini, then slice in half lengthwise. Using a spoon, carefully scape out some of the flesh from each zucchini half and discard (or save for another recipe). Place into prepared 9x13 pan, cut side up. Optionally, lightly season with salt and pepper. Bake for 10 minutes.
In a sauté pan over medium heat, add olive oil. When hot, add onion and cook until lightly browned around the edges, about 3-4 minutes. Add ground beef and cook until browned and cooked through (optionally, drain excess grease from the pan at this time). Add taco seasoning, a splash of water, and salsa, stirring to combine. Remove pan from heat.
Once boats have par-baked, remove from oven and top with beef filling. Sprinkle tops of boats with pepper jack cheese.
Bake for 10-15 minutes, or until zucchini can easily be pierced through with a fork.
Top with cubed avocado and cilantro (or your favorite taco toppings) before serving.
Calories shown are for one boat (or one zucchini half), if your recipe makes six boats. One boat can be served as an entrée along with side dish(es), or two boats can serve as a complete meal on their own.
Leftover zucchini boats will keep for 3 to 4 days in a tightly sealed container in the refrigerator. Reheat in the microwave or in the oven at 350 degrees Fahrenheit for 20 minutes, or until warmed throughout.