These super easy, low-carb Taco Stuffed Zucchini Boats give you all the flavor of tacos but without the carbs. Paleo, Keto and Whole 30 friendly!
This time of year I find myself with lots and lots of fresh zucchini coming in from the garden and this year is no different. Many times it can be a challenge to come up with new ways to use it up. I have to say though, that this is probably my favorite meal using that abundant summer squash.
It all starts with hollowing them out into little boats, the salting and oven roasting the zucchini.
Cook up a meat mixture slam-packed with flavor while they bake.
You’ll have a dish that is not only really delicious and satisfying, but also quick enough for any night of the week.
So hit up your local farmers market and make this for your family tonight!
Paleo Taco Zucchini Boats
These super easy low-carb Taco Stuffed Zucchini Boats give you all the flavor of tacos but without the carbs. Paleo & Keto friendly!
- 4 zucchini
- 1 tsp sea salt divided use
- 1 Tb coconut oil
- 1 medium onion diced
- 1 lb ground beef
- 1 can (15 oz) diced tomatoes
- 1 can (about 4 oz.) diced green chiles
- 1 tsp cumin
- 1 tsp garlic powder
- 1 Tb chili powder
- 1 tsp oregano
- 1/2 tsp freshly ground black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp paprika
To begin, preheat your oven to 400 degrees.
Line a baking sheet with parchment paper, and set it aside for now.
Cut the stem off of a zucchini and cut it in half the long way. Scoop out the seeds, hollowing it out into a boat shape. Try to make sure the zucchini is at least 1/2 inch thick all the way around to prevent tearing. Repeat this with all of the zucchini.
Sprinkle the insides of the zucchini with 1/2 teaspoon of the sea salt. Place them cut side down on the lined baking sheet. Bake for 15-20 minutes or until they are tender.
Meanwhile, saute the onion in the coconut oil until it just begins to soften. Add the ground beef, remaining 1/2 teaspoon of salt and the black pepper. Cook these together, breaking up the meat with your cooking utensil. Cook until the beef is browned and cooked through.
Add the remaining ingredients, stir. Bring everything to a boil, reduce the heat, cover and simmer for 10 minutes.
Take the zucchini from the oven, turn them over and spoon the meat mixture into the center.
For non-paleo family members, feel free to sprinkle some shredded cheese on top.
This recipe was shared in Meal Plan Monday