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Keto Cheesy Taco Stuffed Zucchini Boats

Four Keto Cheesy Taco Stuffed Zucchini Boats filled with seasoned ground meat and melted cheddar cheese.
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Make satisfying, low-carb taco boats using zucchini as the base, filled with seasoned ground beef and melted cheese.

Ingredients

Scale
  • 2 medium zucchini
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1/2 cup onion, chopped
  • 1 packet (1 ounce) low-carb taco seasoning mix
  • 1/2 cup water
  • 1 cup shredded cheddar cheese, divided
  • 1/4 cup sour cream
  • 2 tablespoons fresh cilantro, chopped

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a baking dish.
  2. Cut the zucchini in half lengthwise. Use a spoon to scoop out the flesh, leaving about a 1/4-inch thick shell. Chop the scooped-out zucchini flesh and set aside.
  3. Heat the olive oil in a skillet over medium heat. Add the ground beef and cook until browned. Drain any excess fat.
  4. Add the chopped onion and the reserved chopped zucchini flesh to the skillet. Cook until the onion softens, about 5 minutes.
  5. Stir in the taco seasoning mix and water. Bring the mixture to a simmer and cook until the liquid mostly evaporates, about 5 minutes. Remove from heat.
  6. Stir the sour cream and 1/2 cup of the shredded cheddar cheese into the meat mixture. Mix well.
  7. Place the hollowed zucchini halves in the prepared baking dish. Spoon the meat mixture evenly into the zucchini boats.
  8. Top each boat with the remaining 1/2 cup of shredded cheddar cheese.
  9. Bake for 20 to 25 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
  10. Garnish with fresh cilantro before serving.

Notes

  • If you prefer a softer zucchini, you can microwave the hollowed boats for 2 minutes before stuffing them.
  • Use your favorite low-carb taco seasoning blend to control sodium and carbohydrate content.

Nutrition

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