Description
Zucchini Taco Boats offer a delightful twist on traditional tacos, combining the fresh, mild flavor of zucchini with the robust, savory notes of seasoned beef and melty cheese. Perfect for those seeking a healthier, low-carb alternative to taco shells, these boats are not only nutritious but also incredibly satisfying.
The simplicity of the preparation, coupled with the richness of flavors, makes this dish a perfect choice for weeknight dinners. It also presents beautifully, making it a great option for entertaining guests. Each boat is a burst of color and taste, ensuring that each bite is as visually appealing as it is delicious.
Ingredients
4 medium zucchini
2 tsp Olive Oil
1 LB Lean Ground Beef
1/4 Onion, diced
1 tsp Minced Garlic
2 Tbsp Taco Seasoning
1 tsp Salt
1/2 tsp Pepper
1/2 cup Salsa
1 cup Shredded Mexican Cheese
Fresh Cilantro, shredded
1 Roma Tomato, diced
Instructions
Preheat the oven to 400 degrees F.
Cut the zucchini in half lengthwise, trim off the ends, and scoop out the seeds.
Place the zucchinis in a 9X13 baking pan, skin-side down. Drizzle with olive oil and bake for 12-15 minutes until soft.
While zucchinis bake, brown the ground beef and onion in a pan over medium-high heat for 4-5 minutes. Drain excess grease.
Add garlic and cook for 1 minute. Stir in salsa, taco seasoning, salt, and pepper.
Spoon the meat mixture into the zucchini shells and top with cheese. Bake for 5 more minutes to melt the cheese.
Garnish with fresh cilantro and diced tomatoes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 350 kcal