The filling for these zucchini boats is a super flavorful combination of Mexican spices, lean ground beef, salsa and I even stuck cauliflower rice in as well. Not only does the cauliflower rice add more veggies to the dinner, but it’s a great way to cut back on how much beef you’ll need.
As the recipe name suggests, they taco stuffed zucchini boats are cheesy! The one sure way to get my husband to enjoy a meal more is to add some cheese, plus, what’s a taco if it doesn’t have any cheese on it?!
This recipe is great if you’re looking for a low-carb option for tacos, need to get more veggies into your diet, or just have a surplus of zucchini from your garden. Try them out for Taco Tuesday tomorrow and enjoy!
- 3 medium-sized zucchini, cut in half lengthwise
- 1/2 pound lean ground beef (90%/10%, grass-fed if possible)
- 1/3 cup diced onion
- 1 clove garlic, grated
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon oregano, rubbed between the palms of your hands
- Kosher salt and fresh ground black pepper to taste
- 4 ounce can dice green chiles
- 1 1/2 cups cauliflower rice (frozen is a great time saver)
- 3/4 cup salsa, divided
- 1/2 cup shredded Colby jack cheese, cheddar or pepper jack are also good
- 1/2 cup chopped tomatoes
- Cilantro for garnish
- Preheat oven to 400°F.
- Place 1/4 cup of salsa in the bottom of a large baking dish.
- Use a small spoon or metal 1/2 teaspoon measuring spoon to hollow out the center of the zucchini halves then place them cut side up in the prepared baking dish. Leave approximately 1/4-inch thick shell on each half.
- Heat a large skillet over medium-high heat and spray with cooking oil. Add in the onion and cook for approximately 2 minutes.
- Add the ground beef to the skillet and break it up into small crumbles as it cooks. Cook until the beef is no longer pink then add in the garlic, spices, green chiles, cauliflower rice and remaining 1/2 cup of salsa. Taste for seasoning.
- Mix everything together until combined and cook until heated through about 3-5 minutes.
- Divide the taco filling equally into the hollowed zucchini boats pressing it in firmly.
- Top with shredded cheese then cover with foil and bake 25-35 minutes or until cheese is melted and zucchini is cooked through.
- Top with cilantro and serve with extra salsa on the side.
Amount Per Serving: CALORIES: 641 TOTAL FAT: 15g SATURATED FAT: 7g CHOLESTEROL: 67mg FIBER: 5g SUGAR: 9g PROTEIN: 31g