These zucchini taco boats are out of this world. They’re full of ground beef fillings, top off with your favorite toppings: salsa, cheese, sour cream and you’ve gotten yourself a healthy taco meal. Tacos night just gotten way better with these healthy taco boats.
Where’s all my tacos fans today? I’ve got just the right recipe for you today:
Zucchini taco boats: healthy, tasty and absolutely “the bomb”.
If you’re looking for a perfect “end of summer” recipe. These zucchini taco boats deliver all:
An end of summer epic meal that’s full of flavors.
A healthy twist on taco nights or any nights when you crave tacos but hesitant about carbs from the flour tortillas.
You’ll love this recipe because it’s a perfect way to use up your left over summer’s zucchinis, it’s satisfying and absolutely delicious.
When in doubt, tacos is always the answer
Zucchini Taco Boats
Low carb zucchini taco boats fill with ground beef, top of with sour cream, cheese and your favorite salsa. Taco nights could not get any better: delicious, healthy and absolutely incredible.
- 1 lb ground beef
- 3 medium zucchni (cut in half lengthwise)
- 1/2 medium onion (diced)
- 1 package taco seasoning
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 14 oz can fire roasted tomato
- 1/2 cup salsa
- 1/2 cup cheddar cheese or mexican cheese blend
- salt & pepper (to taste)
- sour cream, cilantro, salsa and more cheese
Preheat oven to 400 degrees F.
Bring a pot of water to boil. Use a spoon and scoop out the zucchni seeds. Reserve 3/4 cup for later use.
Place the zucchinis in boiling water for a minute. Then drain well and set aside.
In a large mixing bowl, mix ground beef, taco seasoning, garlic powder.
Heat oil in a large skillet over medium high heat. Add in olive oil and onion. Cook until onion is soften. Add in ground beef and use a spatula to break it up in pieces, cook until no longer pink. Add in reserved chopped zucchnis, tomato. Season with salt and pepper, to taste. Turn heat down to low and let simmer for 15 minutes.
Place 1/2 cup of salsa in the bottom of a baking dish. Fill each boats with about 1/3 cup of filling, then top with cheese. Cover with foil and bake for 30 minutes, until zucchnis are soften and cheese is melted.
Serve with your favorite toppings: salsa, sour cream, cilantro.
Don't add too much of zucchni seeds because the mixture will become watery. S