TACO STUFFED ZUCCHINI BOATS
These taco stuffed zucchini boats are a healthy, gluten-free, low-carb, Mexican-inspired dinner! Watch the video above to see how I make them.
Provided by Lisa Bryan
Categories Main Meal
Time 40m
Number Of Ingredients 15
Steps:
- Preheat the oven to 375°F (190°C). Heat a large skillet on medium heat and add the ground beef. Use your spatula to break up the beef. Add the spices, stir to combine, and cook for 7 to 10 minutes or until browned.
- While the ground beef is cooking, slice the zucchini in half lengthwise and use a spoon to scoop out the insides.
- Place the zucchini on a parchment-lined baking tray and fill with the ground beef. Cook for 15 to 20 minutes in the oven, or until the tops are browned and the zucchini is slightly softened.
- Remove the stuffed zucchini from the oven and drizzle with sour cream, a sprinkle of diced tomatoes and green onions, a few slices of avocado,some fresh cilantro, and a squeeze of lime juice.
Nutrition Facts : Calories 394 kcal, Carbohydrate 17 g, Protein 28 g, Fat 26 g, SaturatedFat 9 g, Cholesterol 89 mg, Sodium 446 mg, Fiber 8 g, Sugar 8 g, TransFat 1 g, UnsaturatedFat 14 g, ServingSize 1 serving
TACO-STUFFED ZUCCHINI BOATS
This is a fairly simple to make dish that satisfies the low-carb lifestyle. When I'm feeling the need for a taco, this dish will suffice! It was so tasty that even my 5-year-old approved it! We will definitely be making this again. Guacamole and salsa also make great toppings for these.
Provided by dzcarrera
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease the bottom of a 13x9-inch baking dish.
- Bring a large pot of water to a boil. Cook zucchini halves in boiling water to just soften slightly, about 1 minute. Remove zucchini halves from the water and arrange into the prepared baking dish with the cut sides facing upwards.
- Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Return skillet to medium-high heat; pour water over the turkey and season with taco seasoning. Cook until the water thickens and coats the turkey, about 5 minutes. Add red peppers, diced tomatoes and green chiles, onion, and cilantro; cook and stir until the peppers are softened, about 5 minutes more.
- Stir sour cream and sour cream seasoning mix together in a bowl.
- Using a slotted spoon, spoon the turkey mixture into the hollows of each zucchini half and press firmly. Top the turkey mixture with about half the sour cream mixture. Sprinkle green onions, Muenster cheese, and Cheddar cheese over the sour cream mixture, respectively.
- Bake in the preheated oven until the cheese is melted and the zucchini is cooked through, about 30 minutes. Top with remaining sour cream mixture.
Nutrition Facts : Calories 526.6 calories, Carbohydrate 31.8 g, Cholesterol 137.3 mg, Fat 30.1 g, Fiber 5.2 g, Protein 35 g, SaturatedFat 15.5 g, Sodium 1569.6 mg, Sugar 8.8 g
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