Keto Taco Zucchini Boats
5.7g
Net Carbs
21.1g
Protein
20.7g
Fat
4.1g
Fiber
307
Calories
Cooking tip: The key to stuffed vegetable recipes is to roast the vegetable before adding the stuffing. This ensures that the vegetable is tender, but also that the filling isn’t over cooked. We add tons of flavor to the meat in this recipe, including jarred salsa. Look for a salsa with about 1 net carb per 2 tablespoon serving.
Ingredients:
- 3 large fresh zucchini (just over 2 pounds)
- 1 tablespoon olive oil, divided
- 3/8 teaspoon salt, divided
- 6 tablespoons (38g) sliced green onions, white and green portion separated, divided
- 1 teaspoon minced or pressed garlic
- 1 pound 90% lean ground beef
- 1 tablespoon chili powder
- 1 teaspoon Tajin classic seasoning
- 1/4 teaspoon ground black pepper
- 3/4 cup (84g) shredded Mexican blend cheese, divided
- 1/2 cup (120g) red salsa
- 6 tablespoons sour cream
- 1 avocado (136g with pit and skin removed)
- 6 grape tomatoes (65g)
- 1 fresh jalapeno (14g), thinly sliced
- 2 tablespoons cilantro leaves
Directions:
- Heat oven to 400°F.
- Slice the zucchini lengthwise into two even halves. Use a spoon to scoop out the middle of each zucchini half, leaving an even 1/4-inch boarder to the zucchini. Discard the scraped out portion, or hold for another purpose. Each scooped out zucchini boat should weigh about 102 grams. Place zucchini boats on a rimmed baking sheet, brush the insides evenly with about 1 teaspoon olive oil and sprinkle with 1/8 teaspoon salt. Roast in the oven until tender, about 22 minutes.
- While the zucchini are roasting make the filling. In a medium skillet, warm remaining 2 teaspoons olive oil. Sautee 1/4 cup of the sliced green onions, including all the whites. Cook stirring frequently until becoming translucent, about 2 minutes. Add garlic and continue to stir until fragrant, about 30 seconds. Move onions to the edges of the skillet and add the ground beef. Use a wooden spoon to break it up while cooking until almost cooked through, about 5 minutes. Sprinkle with chili powder, Tajin, remaining 1/2 teaspoon salt, and pepper, mixing until evenly distributed. Continue cooking until beef is cooked through, another 2-3 minutes. Remove from heat, stir in salsa and 6 tablespoons of the shredded cheese.
- Fill each zucchini boat evenly with ground beef mixture, about 1/2 cup (94g) in each zucchini boat. Top each boat with 1 tablespoon shredded cheese. Bake for 5 minutes, until cheese on top is melted.
- Top each zucchini boat with 1 tablespoon sour cream, 1/6 of the avocado (22 grams for each), 1 halved grape tomato, jalapeno slices (about 2 g
