If you’re following a keto diet and craving a dish that’s both delicious and low in carbs, look no further than Zucchini Taco Boats. This versatile and flavorful recipe is perfect for a family dinner, a casual get-together, or a meal prep option that keeps your taste buds excited. Made with fresh zucchini and packed with a savory taco filling, these boats are a great way to enjoy the classic flavors of tacos without the carbs from tortillas. Plus, they’re a fun and creative way to get your veggies in!
Zucchini Taco Boats
A delightful and healthy twist on traditional tacos, these Zucchini Taco Boats are sure to become a favorite in your keto recipe collection.
Ingredients
- 4 medium zucchini, halved lengthwise
- 1 tablespoon olive oil
- 1 pound ground beef
- 1/2 cup onion, finely chopped
- 1 clove garlic, minced
- 1 cup bell pepper, diced
- 1 cup tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
- Fresh cilantro, for garnish
- Sour cream, for serving (optional)
Instructions
- Preheat your oven to 400°F (200°C). Scoop out the center of each zucchini half to create boats, reserving the scooped-out flesh.
- Place the zucchini halves on a baking sheet, brush with olive oil, and bake for 10 minutes until slightly tender.
- While the zucchini is baking, heat a large skillet over medium heat. Add the ground beef and cook until browned. Drain any excess fat.
- Add the chopped onion, minced garlic, and diced bell pepper to the skillet. Cook for 3-4 minutes until the vegetables are softened.
- Stir in the reserved zucchini flesh, tomato sauce, chili powder, cumin, paprika, salt, and black pepper. Simmer for 5 minutes until the mixture is well combined and heated through.
- Remove the zucchini boats from the oven and fill each one with the beef mixture.
- Sprinkle shredded cheddar cheese over the filled zucchini boats.
- Return the zucchini boats to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro and serve with a dollop of sour cream if desired.
Breakdown of Ingredients and Average Carb Content
Let’s take a closer look at the carb content of each ingredient:
- Zucchini: 4g net carbs per medium zucchini
- Olive Oil: 0g carbs per tablespoon
- Ground Beef: 0g carbs (varies by brand)
- Onion: 5g net carbs per 1/2 cup
- Garlic: 1g net carbs per clove
- Bell Pepper: 3g net carbs per 1/2 cup
- Tomato Sauce: 4g net carbs per 1/2 cup
- Chili Powder: 1g net carbs per tablespoon
- Cumin: 0g carbs per teaspoon
- Paprika: 0g carbs per teaspoon
- Salt: 0g carbs
- Black Pepper: 0g carbs
- Cheddar Cheese: 1g net carbs per 1/2 cup
- Cilantro: 0g carbs per tablespoon
- Sour Cream: 1g net carbs per tablespoon (optional)
Total estimated carbs for the recipe: Approximately 18g net carbs (varies based on the amount of each ingredient used and specific brands).
A Flavorful Keto Adventure
These Zucchini Taco Boats are proof that you can enjoy all the delicious flavors of your favorite dishes while sticking to a keto diet. Not only are they low in carbs, but they also pack a punch of flavor that will keep you and your guests coming back for more. This recipe is a great example of how creativity in the kitchen can lead to healthy and satisfying meals. Give it a try, and it just might become a staple in your keto cooking repertoire!
Credit: bonjoursophi
