Low Carb Beef Burrito Boats
Experience the bold, savory essence of a classic Mexican burrito without the carbohydrate heavy tortilla. These gourmet keto-friendly boats use hollowed, roasted zucchini as a crisp and sturdy vessel for seasoned ground beef and melted cheddar. This recipe prioritizes the Maillard reaction for deep umami flavor, resulting in a protein-rich, satisfying meal that is as elegant as it is delicious. Perfect for those adhering to low-carb lifestyles who refuse to compromise on texture or flavor.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 2 servings
- Category: Dinner
- Method: Baking
- Cuisine: Modern American
- Diet: Keto
Ingredients
1 lb (450g) Ground Beef (85/15 lean ratio)
2 large Zucchini, halved lengthwise and seeded
1/2 cup (120ml) Tomato-based salsa (no added sugar)
1/4 cup (28g) Shredded cheddar cheese
1/2 tsp Ground cumin
Sea salt and black pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
Use a spoon to scoop out the seeds and a portion of the flesh from the zucchini halves to create a boat shape.
In a large skillet over medium-high heat, brown the ground beef until deeply caramelized, breaking it into small crumbles.
Stir in the cumin, salt, pepper, and salsa, allowing the flavors to meld for 2-3 minutes.
Place the zucchini boats on a baking sheet and divide the beef mixture evenly into each cavity.
Top each boat with a sprinkle of shredded cheddar cheese.
Bake for 15-20 minutes until the zucchini is tender but firm and the cheese is melted and bubbling.
Notes
Ensure you pat the zucchini dry after scooping if they are very moist to prevent excess liquid in the dish. Adjust the spice level by selecting a hotter salsa or adding diced jalapeños.
Find it online: https://kindeat.com/low-carb-beef-burrito-boats/