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Keto Cheesy Taco Stuffed Zucchini Boats

Two Keto Cheesy Taco Stuffed Zucchini Boats topped with melted cheddar, sour cream, and cilantro on a white plate.
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Make satisfying, low-carb taco filling stuffed into baked zucchini halves, topped with melted cheese.

Ingredients

Scale
  • 2 medium zucchini
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1/2 cup diced onion
  • 1 packet (1 ounce) low-carb taco seasoning mix
  • 1/4 cup water
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup sour cream
  • 2 tablespoons chopped fresh cilantro

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a baking dish.
  2. Cut the zucchini in half lengthwise. Use a spoon to scoop out the flesh, leaving about a quarter-inch thick shell. Chop the scooped-out zucchini flesh and set aside.
  3. Heat the olive oil in a skillet over medium heat. Add the ground beef and diced onion. Cook until the beef is browned and the onion is soft. Drain any excess fat.
  4. Stir in the taco seasoning mix and water. Bring to a simmer and cook for 5 minutes, stirring occasionally.
  5. Mix the reserved chopped zucchini flesh into the meat mixture. Cook for 3 more minutes.
  6. Spoon the meat mixture evenly into the hollowed-out zucchini shells.
  7. Place the stuffed zucchini boats in the prepared baking dish.
  8. Bake for 15 minutes.
  9. Remove from the oven, sprinkle the shredded cheddar cheese over the top of each boat.
  10. Return to the oven and bake for another 5 to 7 minutes, or until the cheese is melted and bubbly.
  11. Top each boat with a dollop of sour cream and sprinkle with fresh cilantro before serving.

Notes

  • For a crispier boat, you can roast the empty zucchini shells for 10 minutes before adding the filling.
  • If you do not have taco seasoning, mix 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and a pinch of salt and pepper.

Nutrition

Find it online: https://cookifyme.com/keto-cheesy-taco-stuffed-zucchini-boats/