Make low-carb taco night easy with these cheesy ground beef stuffed zucchini boats. This recipe is strictly ketogenic.
Author:Ahazzam
Prep Time:15 min
Cook Time:20 min
Total Time:35 min
Yield:4 servings
Category:Dinner
Method:Baking
Cuisine:Mexican
Diet:Low Fat
Ingredients
Scale
2 medium zucchini
1 tablespoon olive oil
1 pound ground beef (80/20 recommended)
1/2 cup diced onion
1 packet keto taco seasoning (check label for no added sugar/starch)
1/4 cup water
1/2 cup shredded cheddar cheese
1/4 cup shredded Monterey Jack cheese
2 tablespoons sour cream
1/4 cup chopped fresh cilantro (optional)
Instructions
Preheat your oven to 400°F (200°C). Lightly grease a baking dish.
Cut the zucchini in half lengthwise. Use a spoon to scoop out the flesh, leaving about a 1/4-inch thick shell. Chop the scooped-out zucchini flesh finely.
Heat the olive oil in a skillet over medium heat. Add the ground beef and onion. Cook until the beef is browned, breaking it up as it cooks. Drain any excess grease.
Stir the chopped zucchini flesh and keto taco seasoning into the skillet. Cook for 3 to 5 minutes until the zucchini softens slightly.
Add the water to the skillet and simmer for 2 minutes until the liquid reduces slightly. Remove from heat and stir in the sour cream.
Spoon the meat mixture evenly into the hollowed-out zucchini shells.
Top each boat with the cheddar and Monterey Jack cheeses.
Bake for 15 to 20 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
Garnish with fresh cilantro before serving.
Notes
For best results, do not over-scoop the zucchini; keep the walls thick enough to hold the filling.
If you do not have keto taco seasoning, use 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, and 1/2 teaspoon salt.
You can add 1/4 cup cream cheese to the filling for extra creaminess and fat content.