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Taco Zucchini Boats (Paleo, Whole30 + Keto)
4
from 1 rating
Prep Time:
5
minutes
minutes
Cook Time:
25
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
4
Calories:
578
kcal
Author:
Justin + Erica Winn
These taco zucchini boats are a great way to get some taco-packed flavors in a healthy form and use your zucchini in a fresh and creative way.
Print Recipe
Ingredients
3
small zucchini
1.5
lbs
ground beef
1/2
yellow onion, diced
1
green pepper, diced
Taco seasoning:
1
tsp
chili powder
1
tsp
garlic powder
1/2
tsp
paprika
1/2
tsp
cumin
1/2
tsp
onion powder
1/4
tsp
cayenne
1/4
tsp
sea salt
1/4
tsp
ground pepper
1/4
tsp
oregano
Toppings:
1
avocado, diced
1
tomato, diced
1/2
cup
cilantro, sliced
1/2
cup
salsa
Instructions
Prepare taco seasoning by adding all seasoning ingredients to a small bowl or jar and mixing well. Chop onion and bell pepper.
In a large skillet over medium heat, add the ground beef and onion to the pan to brown. Cook, stirring occasionally until browned about 6-7 minutes.
Meanwhile, preheat oven to 400° Fahrenheit and line a baking sheet with parchment paper.
Cut zucchini in halves or quarters and scoop out the seeds to form a trough in the zucchini and set them aside on your baking sheet.
Once the beef is almost cooked, add in the peppers and taco seasoning and stir everything together.
Once the meat is cooked, fill up the zucchini boats with the meat mixture.
Place baking sheet in the oven and bake for 18 minutes. Prepare toppings while the boats are baking.
Remove from the oven and cool for a couple minutes, then plate your boats and add the toppings.
Notes
Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet. See our full nutrition information disclosure
here
.
Nutrition
Calories:
578
kcal
|
Carbohydrates:
16
g
|
Protein:
35
g
|
Fat:
42
g
|
Saturated Fat:
14
g
|
Fiber:
7
g