Description
Taco Zucchini Boats are a delicious and healthy twist on traditional tacos, featuring hollowed-out zucchini filled with seasoned ground beef, topped with melted Mexican cheese, and fresh toppings like avocado, tomato, and cilantro. This low-carb, flavorful dish is perfect for a quick weeknight dinner or a fun family meal.
Ingredients
Scale
Zucchini Boats
- 4 medium zucchini
- 1/2 tablespoon olive oil
Seasoned Ground Beef
- 1 pound extra lean ground beef
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- Salt & pepper (to taste)
Toppings
- 3/4 cup shredded Mexican cheese blend
- Red onion (chopped, quantity to preference)
- Fresh cilantro (chopped, quantity to preference)
- Tomatoes (chopped small, quantity to preference)
- Avocado (diced, quantity to preference)
- Greek yogurt or sour cream (for serving, quantity to preference)
Instructions
- Preheat the oven: Set your oven to 375°F and place the rack in the middle position. Line a large rimmed baking sheet with foil to make cleanup easier.
- Prepare the zucchini boats: Cut each zucchini in half lengthwise and trim the ends. Using a small spoon, carefully scoop out the center flesh to create a hollow “boat.” Arrange the zucchini boats on the prepared baking sheet and bake for 20 minutes to soften.
- Cook the ground beef: Meanwhile, heat olive oil in a skillet over medium-high heat. Add the ground beef and break it into small pieces with a spoon. Once it starts cooking, stir in the cumin, smoked paprika, garlic powder, chili powder, and season with salt and pepper. Continue to cook, stirring occasionally, for 8-10 minutes until browned and fully cooked.
- Prep toppings: While the beef and zucchini cook, chop red onion, cilantro, tomatoes, and dice the avocado. Set aside for serving.
- Assemble and broil: Remove the zucchini boats from the oven and fill each with the cooked ground beef. Sprinkle shredded Mexican cheese over the top. Place the boats back on the baking sheet and broil on high for approximately 5 minutes, watching closely until the cheese is melted and bubbly without burning.
- Serve with toppings: Once broiled, top the zucchini boats with chopped onions, cilantro, tomatoes, avocado, and a dollop of Greek yogurt or sour cream as desired. Enjoy immediately!
Notes
- Choose medium-sized zucchini for evenly sized boats that cook well.
- Be careful when broiling; cheese can burn quickly under high heat.
- Leftover zucchini flesh can be chopped and added to the beef mixture or saved for soups and sauces.
- For a vegetarian version, substitute ground beef with cooked lentils or plant-based crumbles.
- Adjust seasoning to taste, especially the chili powder if you prefer it milder or spicier.
