Taco Zucchini Boats (low carb + keto recipe)
These Taco Zucchini Boats are perfect dinner at about 4.5 net carbs each! Garden fresh zucchini is packed with taco meat, topped with cheese and baked until bubbly!
Equipment
Ingredients
- 3 medium size zucchini
- 1 pound ground beef
- 8 ounces tomato sauce
- 10 ounces canned tomatoes with green chilies
- 1 1 ounce package taco seasoning
- 1 ½ cup shredded cheddar cheese
Instructions
- Preheat the oven to 350 degrees.
- Slice the zucchini lengthwise and using a metal spoon or teaspoon to hollow out the inside of the zucchini. Discard the inside or save to use for a stir fry or similar dish. Place the zucchini in a baking dish, hollowed side up.
- Heat a skillet over medium heat, then add in your ground beef. Cook the meat, crumbling into smaller pieces as it cooks. Drain off any grease.
- Add the undrained can of tomatoes with green chilies, tomato sauce and taco seasoning. Stir well to incorporate all of the spices. Cook over medium heat stirring occasionally for 5-7 minutes until the mixture has thickened.
- Spoon the taco meat into the hollow zucchini boats. Top with shredded cheese.
- Bake at 350 degrees for 25-30 minutes until the zucchini is tender and the cheese is bubbly.
Notes
This recipe makes 6 zucchini boats, and each one has 4.4 net carbs.
Nutrition
Serving: 1 zucchini boatCalories: 242kcalCarbohydrates: 5gProtein: 25gFat: 13.4gCholesterol: 77.9mgSodium: 459mgFiber: 0.6gSugar: 1.6g
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