Who doesn’t love tacos?? These are a great healthy and keto alternative to normal tacos. Taco mix served in a zucchini boat cooked to perfection.
Steps for Success:
- Preheat oven to 400°F
- Cut Zucchini in half length wise and deseed using a spoon.
- Season Zucchini with Salt, Pepper, Taco Seasoning and Paprika to Taste and drizzle with olive oil.
- Place in oven with seed side up for 5 minutes and then flip and cook for another 5 minutes. Remove and set aside.
- In a large skillet, brown the ground beef until cooked and then drain grease.
- While beef is draining, sauté peppers and onions in the skillet until cooked and then return beef to skillet and season with Chili Powder, Taco Seasoning or Cumin, Paprika and diced tomatoes and cook for 2-3 minutes on medium heat.
- Place zucchini skin down in a pan or baking sheet that is oven safe, carefully place spoonfuls of taco mixture in zucchini boats and then top with shredded cheese.
- Bake in the oven at 400° for 10 minutes.
- Cut fresh cilantro, red onion and lime to garnish with!
INGREDIENTS
- 2-3 Large Zucchini
- ¼ White Onion, diced
- 1 Baby Bell Pepper (or 1/2 bell pepper), diced
- 1 Poblano Pepper, diced
- ½ Ground Beef
- ½ Canned Diced Tomatoes
- 1 tbsp Chili Powder
- 1 tbsp Taco Seasoning or Cumin
- 1 tsp Paprika
- Shredded Cheese
- Salt, Pepper, Taco Seasoning and Paprika to Taste for Zucchini
- Toppings: Cilantro, Red Onion, Lime Juice
INSTRUCTIONS
- Preheat oven to 400°F
- Cut Zucchini in half length wise and deseed using a spoon.
- Season Zucchini with Salt, Pepper, Taco Seasoning and Paprika to Taste and drizzle with olive oil.
- Place in oven with seed side up for 5 minutes and then flip and cook for another 5 minutes. Remove and set aside.
- In a large skillet, brown the ground beef until cooked and then drain grease.
- While beef is draining, sauté peppers and onions in the skillet until cooked and then return beef to skillet and season with Chili Powder, Taco Seasoning or Cumin, Paprika and diced tomatoes and cook for 2-3 minutes on medium heat.
- Place zucchini skin down in a pan or baking sheet that is oven safe, carefully place spoonfuls of taco mixture in zucchini boats and then top with shredded cheese.
- Bake in the oven at 400° for 10 minutes.
- Cut fresh cilantro, red onion and lime to garnish with!
Taco Zucchini Boats
- 2-3 Large Zucchini
- ¼ White Onion, diced
- 1 Baby Bell Pepper (or 1/2 bell pepper), diced
- 1 Poblano Pepper, diced
- ½ Ground Beef
- ½ Canned Diced Tomatoes
- 1 tbsp Chili Powder
- 1 tbsp Taco Seasoning or Cumin
- 1 tsp Paprika
- Shredded Cheese
- Salt, Pepper, Taco Seasoning and Paprika to Taste for Zucchini
- Toppings: Cilantro, Red Onion, Lime Juice
Preheat oven to 400°F
Cut Zucchini in half length wise and deseed using a spoon.
Season Zucchini with Salt, Pepper, Taco Seasoning and Paprika to Taste and drizzle with olive oil.
Place in oven with seed side up for 5 minutes and then flip and cook for another 5 minutes. Remove and set aside.
In a large skillet, brown the ground beef until cooked and then drain grease.
While beef is draining, sauté peppers and onions in the skillet until cooked and then return beef to skillet and season with Chili Powder, Taco Seasoning or Cumin, Paprika and diced tomatoes and cook for 2-3 minutes on medium heat.
Place zucchini skin down in a pan or baking sheet that is oven safe, carefully place spoonfuls of taco mixture in zucchini boats and then top with shredded cheese.
Bake in the oven at 400° for 10 minutes.
Cut fresh cilantro, red onion and lime to garnish with!
thefoodiefloridian 