Description
Delightful zucchini boats stuffed with flavorful ground beef and topped with melted cheese, perfect for a nutritious meal.
Ingredients
Scale
- 4 medium zucchini
- 1 cup salsa
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 pound grass-fed ground beef
- 2 tablespoons taco seasoning
- 1 cup cauliflower rice (pre-riced)
- 2 cloves chopped garlic
- 1 bell pepper, chopped
- 1 cup chopped zucchini, reserved
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1/4 cup chopped cilantro (optional)
- 1/4 cup diced cherry tomatoes (optional)
Instructions
- Pre-heat oven to 350F.
- Trim the top and bottom of zucchini off. Lay the zucchini flat and slice in half lengthwise. Repeat with all four zucchini.
- Using a spoon, scoop the center of the zucchini out leaving a 1/4 inch wall around the bottom and sides of the zucchini. Repeat with each zucchini halve.
- Reserve 1 cup of the zucchini meat from the center and chop it roughly for the filling.
- Add a thin layer of salsa to the bottom of a baking dish and lay the zucchini boats on top. You may need two dishes to fit all of the zucchini.
- In a large non-stick skillet, heat olive oil. Once hot, add in the onion along with a pinch of salt.
- Once the onion is translucent, push it to the side and add in ground beef. Season with salt, breaking it into crumbles. Add taco seasoning and stir to coat.
- Add in cauliflower rice, garlic, bell pepper, and zucchini ‘meat’. Season with a little more salt and pepper and stir.
- Pour in remaining salsa, stir everything together, and simmer for 5-10 minutes. Turn off the heat and let cool until it’s easy to handle.
- Divide the mixture evenly among all 8 zucchini boat halves and sprinkle each half with shredded cheddar cheese.
- Cover with aluminum foil and bake for 25 minutes or until the cheese has melted and the zucchini is tender.
- Top with fresh tomatoes and cilantro and enjoy!
Notes
- Feel free to add additional vegetables or toppings according to your preference.
- For a spicier version, add jalapeños to the filling.
- These can be made ahead of time and reheated when ready to serve.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 250
- Sugar: 4g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg