Keto Zucchini Taco Boats
These zucchini taco boats are a game-changer for keto dinners Perfectly roasted zucchini halves cradle a savory, cheesy taco filling that’s both low-carb and incredibly satisfying. With a mix of seasoned ground meat and sautéed vegetables, each boat delivers a flavorful and hearty meal without the carbs. Ideal for a quick weeknight dinner or a flavorful lunch, these taco boats offer a delightful way to enjoy a keto-friendly twist on a classic favorite. Easy to make and packed with flavor, they’re sure to become a staple in your keto meal rotation.
Keto Zucchini Taco Boats
Ingredients:
- For the Zucchini Boats:
- 4 medium zucchinis
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- For the Filling:
- 1 lb ground beef or ground turkey (for a lighter option)
- 2 cloves garlic, minced
- 1/2 cup onion, finely chopped
- 1/2 cup mushrooms, finely chopped
- 1/2 cup celery, finely chopped
- 1 cup zucchini insides (scooped out from the boats)
- 1 tbsp olive oil or avocado oil (for cooking)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder (optional, for extra heat)
- Salt and black pepper to taste
- Fresh cilantro or parsley for garnish (optional)
FREE KETO MEAL PLAN : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
Instructions:
- Prepare the Zucchini Boats:
- Preheat your oven to 350°F (175°C).
- Wash the zucchinis and cut them in half lengthwise.
- Use a spoon to scoop out the insides, creating hollowed-out boats. Be sure to save the scooped-out zucchini flesh for the filling.
- Arrange the zucchini boats in a large baking dish, cut side up.
- Cook the Vegetables:
- Heat the olive oil or avocado oil in a large skillet over medium heat.
- Add the minced garlic, chopped onion, mushrooms, and celery to the skillet. Sauté for 5-7 minutes, or until the vegetables are softened and the onions are translucent.
- Add the scooped-out zucchini flesh and cook for an additional minute, stirring occasionally. Season with a pinch of salt to help draw out moisture.
- Transfer the mixture to a bowl and set aside.
- Cook the Meat:
- In the same skillet, add the ground beef or ground turkey. Cook over medium heat until the meat is browned, breaking it up with a spoon as it cooks.
- Add the remaining minced garlic, ground cumin, smoked paprika, chili powder (if using), salt, and black pepper. Stir well to combine.
- Add the cooked vegetable mixture to the meat and mix thoroughly. Continue to cook for a few more minutes to let the flavors meld together.
- Assemble the Zucchini Boats:
- Spoon the taco filling into each zucchini boat, packing it slightly to fit as much filling as possible.
- Sprinkle shredded cheese evenly over each filled boat.
- Bake:
- Place the baking dish in the preheated oven and bake for 20 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
- If you want the cheese to be extra golden, you can broil the boats for an additional 1-2 minutes, but watch carefully to avoid burning.
- Garnish and Serve:
- Remove from the oven and let the boats cool slightly before serving.
- Garnish with fresh cilantro or parsley, if desired.
Tips:
- Variations: Feel free to add additional toppings like sliced jalapeños, diced tomatoes, or a dollop of sour cream for extra flavor.
- Freezing: These zucchini boats can be assembled ahead of time and frozen before baking. Just thaw them in the refrigerator before baking, and add a few extra minutes to the baking time if needed.
Enjoy your keto zucchini taco boats! They make for a satisfying and healthy dinner option.
FREE KETO MEAL PLAN : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
