Low Carb Taco Stuffed Zucchini Boats
Servings 6 1 stuffed zucchini half
Calories 282kcal
Ingredients
- 3 zucchini medium
- 1 tablespoon olive oil or avocado oil
- 2 cloves garlic
- 1 1/2 pounds ground turkey or ground chicken or ground beef
- 1/2 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon oregano
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1 cup salsa
- 1 1/2 cups shredded cheddar cheese (or Mexican blend cheeses)
Optional Toppings
- sour cream, cilantro, green onions, fresh tomatoes
Instructions
- Preheat the oven to 400 degrees F.
- Scoop out the insides of the fresh zucchini with a small spoon or melon baller and chop them.
- Add the chopped zucchini to a large skillet.
- Place the scooped out zucchini shells into a 9 by 13 baking dish. (If you prefer a softer zucchini, place this dish in the oven and cook for about 15 minutes then scoop the cooked filling into the zucchini boats and bake as directed below).
- Cook the chopped zucchini with olive oil and garlic on medium heat and add the turkey.
- Once the turkey is browned, add the seasonings, salsa and 1 cup of cheese.
- Continue to cook until cheese is melted.
- Fill zucchini with this ground meat mixture then top with remaining cheese.
- Cover and bake 20-25 minutes or until zucchini is tender.
- Enjoy with optional taco toppings!
- Store leftovers in an airtight container in the fridge for up to 3 days.
Video
Notes
6 g net carbs
Nutrition information is for using ground turkey.
This recipe was originally posted in April 2015 and updated with video June 2018.
Nutrition
Serving: 1half stuffed zucchini | Calories: 282kcal | Carbohydrates: 7g | Protein: 35g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 88mg | Sodium: 666mg | Potassium: 751mg | Fiber: 1g | Sugar: 4g | Vitamin A: 830IU | Vitamin C: 18.6mg | Calcium: 222mg | Iron: 1.9mg