Ingredients
4 medium zucchini
1 pound lean ground beef
1 lb sharp cheddar cheese, shredded
2 tablespoons taco seasoning
1 red onion, diced
1 cup cherry tomatoes, halved
¼ cup fresh cilantro, chopped
1 avocado, sliced (optional)
Ground cotija cheese (optional)
1 lime, cut into wedges
Instructions
Preheat oven to 400°F (200°C)
Cut zucchinis crosswise into halves
Scoop out interior with a spoon to create “boats”
Place zucchini boats on a baking sheet lined with parchment paper
Bake for 15 minutes to soften
Meanwhile, cook ground beef in a skillet over medium-high heat until browned
Add taco seasoning and sauté for 1 minute
Stuff each zucchini boat with cooked beef mixture
Sprinkle cheddar cheese on top
Return to oven and bake 10 more minutes until cheese melts
Top with cilantro, tomatoes, avocado, and lime
Notes
Use ground turkey or plant-based meat substitute for variety
For extra flavor, add 1 tbsp olive oil when cooking beef
Cherry tomatoes and cilantro provide color and freshness
Store leftovers in an airtight container for 2 days
Reheat at 350°F (180°C) for 10 minutes
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Roasting
- Cuisine: Mexican-American
- Diet: Keto
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 380
- Sugar: 3g
- Sodium: 800mg
- Fat: 27g
- Saturated Fat: 14g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg