Keto Taco Zucchini Boats
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 680.3
- Total Fat: 52.3 g
- Cholesterol: 173.3 mg
- Sodium: 575.1 mg
- Total Carbs: 6.8 g
- Dietary Fiber: 1.8 g
- Protein: 45.0 g
View full nutritional breakdown of Keto Taco Zucchini Boats calories by ingredient
Introduction
Zucchini boats with beefy taco filling Zucchini boats with beefy taco fillingNumber of Servings: 3
Ingredients
-
16 oz 80/20 ground beef chuck
2 serving Garlic, cooked (1 clove / serving)
4 oz Cheese - Kraft Sharp Cheddar - Block
4 oz Cheese, Block - Colby & Monterey Jack (Kroger)
0.25 cup, chopped Onions, raw
.5 tsp Chili powder
.5 tsp Cumin seed
.25 tsp Paprika
255 grams Zucchini
0.25 cup, chopped Green Peppers (bell peppers)
Tips
If you don't mind the extra few carbs, add the reserved zucchini flesh when you cook the onions and peppers.
Directions
1. Preheat oven to 350°. Score zucchini (like you’re dicing an avocado) and scoop out insides, reserving them for later. Place zucchini halves cut side-up into bottom of 9”-x-13” baking dish and drizzle with 1 tablespoon oil; season with salt and pepper. Bake until zucchini turns bright green and is just beginning to soften, 15 minutes.
2. In a large skillet over medium heat, heat oil. Add onion and pepper and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef, breaking up the meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes. Drain fat, if desired
3. Stir in chili powder, cumin, and paprika, then season with salt and pepper. Add half cheese to mixture.
4. Spoon beef mixture into zucchini then top with cheeses. Bake until zucchini is just tender and cheeses are melted, about 15 minutes.
Garnish with cilantro before serving.
Serving Size: 2 boats
2. In a large skillet over medium heat, heat oil. Add onion and pepper and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef, breaking up the meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes. Drain fat, if desired
3. Stir in chili powder, cumin, and paprika, then season with salt and pepper. Add half cheese to mixture.
4. Spoon beef mixture into zucchini then top with cheeses. Bake until zucchini is just tender and cheeses are melted, about 15 minutes.
Garnish with cilantro before serving.
Serving Size: 2 boats