Taco Zucchini Boats

These keto Taco Zucchini boats are made with fresh zucchini stuffed with seasoned ground beef, bell peppers, and topped with cheese and a spicy salsa.

Course Dinner

Cuisine American

Keyword keto dinner recipe, low carb dinner recipe, low carb taco, zucchini boats, zucchini recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 191kcal

Author Kat Jeter & Melinda Caldwell

Ingredients

4 Zucchini
1 pound Ground beef
½ cup Bell Peppers mixed Red & Yellow, finely diced
2 tablespoons Taco seasoning
1/4 teaspoon Salt
¼ cup Water
8 ounces Cheddar cheese shredded
1/2 cup Salsa

Instructions

Preheat oven to 400°F
Prepare your zucchini by trimming off the stem end. To do this I just gently round the end of the zucchini with a knife, removing the stem. Then cut each zucchini in half length-wise. Use a measuring spoon (teaspoon) to hollow out the zucchini forming a boat.
Place the zucchini boats in a greased baking dish and sprinkle a small amount of salt over them.
In a skillet over medium high heat brown the ground beef.
Add bell peppers, taco seasoning, salt, and ¼ cup of water to the ground beef. Continue to cook until vegetables are softened and water has been absorbed.
Once the beef mixture is ready fill each zucchini boat with the beef and vegetable mixture.
Top the zucchini boats with cheddar cheese.
Bake for 20 minutes or until zucchini has softened and cheese is melted.
Evenly spread the salsa over the zucchini boats before serving.

Video

Nutrition