Description
Make low-carb taco night easy with these cheesy, meat-filled zucchini boats. This recipe uses zucchini as a vessel for a rich, keto-compliant taco filling.
Ingredients
Scale
- 2 medium zucchini
- 1 tablespoon olive oil
- 1 pound ground beef or turkey
- 1/2 cup diced onion
- 1 packet (1 ounce) low-carb taco seasoning
- 1/4 cup water
- 1/2 cup shredded cheddar cheese
- 1/4 cup cream cheese, softened
- 2 tablespoons sour cream
- 1/4 cup shredded Monterey Jack cheese
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a baking dish.
- Cut the zucchini in half lengthwise. Scoop out the flesh from the center of each half using a spoon, leaving about a 1/4-inch thick shell. Coarsely chop the removed zucchini flesh.
- Heat olive oil in a skillet over medium heat. Add the ground meat and onion. Cook until the meat is browned. Drain any excess fat.
- Stir in the taco seasoning, water, and the chopped zucchini flesh. Simmer for 5 minutes until the liquid reduces slightly.
- Remove the skillet from the heat. Stir in the cream cheese and sour cream until fully combined and melted into the meat mixture.
- Mix in the cheddar cheese. This forms your filling.
- Spoon the meat mixture evenly into the hollowed-out zucchini shells.
- Top each stuffed zucchini half with the Monterey Jack cheese.
- Bake for 18 to 20 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
Notes
- To prevent watery zucchini, lightly salt the scooped-out zucchini halves and let them sit for 10 minutes before scooping out any excess moisture with a paper towel.
- Use a high-fat ground meat, like 80/20 ground beef, to maintain keto compliance.
- For extra flavor, add 1/4 teaspoon of cumin to the filling mixture.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 boat
- Calories: 450
- Sugar: 3
- Sodium: 450
- Fat: 35
- Saturated Fat: 15
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 3
- Protein: 28
- Cholesterol: 95