Taco-Stuffed Zucchini Boats
These zucchini boats are the perfect way to enjoy all your favorite taco flavors, without all the guilt! They’re packed with lean ground beef, fresh veggies, and plenty of flavor. Plus, they’re low-carb and gluten-free. Simply bake them up and enjoy!
Ingredients
- -2 tablespoons olive oil
- -1 pound ground beef
- -1/2 red onion, minced
- -1 jalapeño, seeds removed and green parts minced
- -4 teaspoons chili powder
- -1 teaspoon dried oregano
- -1 teaspoon garlic powder
- -1 teaspoon black pepper
- -1/2 teaspoon salt
- 6 ounces queso fresco Scallions, for garnish Sour cream, for garnish Diced red or orange bell pepper, for garnish
Instructions
1. To make the taco filling, heat olive oil in a medium skillet over medium heat. Add ground beef and cook until browned, 5 to 6 minutes.
2. Add diced red onion and jalapeño, along with all spices, and cook for about 5 more minutes.
3. Remove from heat and let cool slightly before using. If there seems to be a lot of liquid in the mixture, drain it on paper towels first.
4. Preheat grill to medium heat (350°F to 400°F). Cut zucchini in half lengthwise and brush cut sides with olive oil.
5. Grill zucchini for 5 to 6 minutes, then remove from grill and let cool slightlybefore scooping out centers, leaving enough around edges so they aren’t flimsy.
6.. Use a slotted spoon to divide the taco filling between the zucchini halves, stuffing them full.. Crumble queso fresco over each stuffed zucchinihalf..
7.. Returnzucchini upright like a boat and cook for another 6 to 7 minutes or until tender when pierced and cheese is bubbling and melted..
8 Garnishwith sour cream diced bell pepper scallion
Nutrition Facts
- Calories: 402 kcal
- Fat: 28 g
- Saturated fat: 10 g
- Cholesterol: 80 mg
- Sodium: 443 mg
- Potassium: 811 mg
- Carbohydrates: 17 g
- Fiber: 5 g
- Sugar 6g
- Protein 25 g
