Taco Stuffed Zucchini Boats
A nutritionally dense, low-carbohydrate meal that swaps traditional taco shells for tender roasted summer squash. These zucchini boats are filled with savory, seasoned ground beef and topped with melted cheddar cheese for a satisfying, nutrient-rich dinner. By scooping out the pulp, we create a light and stable vessel that perfectly balances the rich, Maillard-browned beef filling with the fresh, crisp bite of the roasted zucchini.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: 4 portions
- Category: Dinner
- Method: Roasting
- Cuisine: Modern American
- Diet: Low-Carb
Ingredients
1 lb (450g) lean ground beef (85/15 ratio)
2 medium zucchinis
1 packet taco seasoning
1/2 cup (120ml) low-sodium salsa
1/2 cup (60g) shredded cheddar cheese
Instructions
Preheat oven to 400°F (200°C).
Wash zucchinis, trim ends, and slice in half lengthwise.
Scoop out the center pulp using a teaspoon, leaving a 1/4-inch shell.
Brown the ground beef in a skillet over medium-high heat.
Add taco seasoning and salsa to the browned beef, mixing until well combined.
Spoon the beef mixture into each hollowed-out zucchini boat.
Top each boat with shredded cheddar cheese.
Place in the oven and bake for 20 minutes until the zucchini is tender and cheese is bubbly.
Notes
Ensure your taco seasoning label confirms the blend is free from alcohol-derived flavorings. Shredding your own cheddar cheese ensures a superior melt compared to pre-shredded varieties. For extra flavor, garnish with fresh cilantro or green onions before serving.
Find it online: https://kindeat.com/taco-stuffed-zucchini-boats-recipe/