Zucchini Taco Boats
Zucchini taco boats are low carb and delicious. There is so much flavor in these. Try this healthy idea for Mexican Monday.
Servings: 4
Cost: $12.79 Recipe, $3.20 per Serving
Ingredients
- 4 medium zucchini
- 2 tsp Olive Oil
- 1 LB Lean Ground Beef
- ¼ Onion Diced
- 1 tsp Minced Garlic
- 2 Tbsp Taco Seasoning
- 1 tsp Salt
- ½ tsp Pepper
- ½ cup Salsa
- 1 cup Shredded Mexican Cheese
- Fresh Cilantro shredded
- 1 Roma Tomatoes
Instructions
- Preheat the oven to 400°F.
- Cut the zucchini in half lengthwise and trim the ends. Use a spoon to scoop out the seeds, creating boats.
- Arrange the zucchini halves cut-side up in a 9x13-inch baking dish. Drizzle with the olive oil and bake for 12–15 minutes, or until they begin to soften.
- Meanwhile, heat a large skillet over medium-high heat. Add the ground beef and diced onion and cook for 4–5 minutes, breaking the beef into crumbles, until browned. Drain any excess grease.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the taco seasoning, salt, pepper, and salsa. Stir until well combined and heated through.
- Spoon the beef mixture evenly into the partially baked zucchini boats.
- Sprinkle the shredded Mexican cheese over the top.
- Return the baking dish to the oven and bake for 5 minutes, or until the cheese is melted.
- Garnish with chopped fresh cilantro and diced Roma tomato before serving.
Nutrition
Calories: 304kcal | Carbohydrates: 12g | Protein: 34g | Fat: 14g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 1220mg | Potassium: 1076mg | Fiber: 3g | Sugar: 7g | Vitamin A: 960IU | Vitamin C: 39mg | Calcium: 378mg | Iron: 4mg
