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Keto Taco Zucchini Boats

These really do not have to be labelled as KETO, they are just plain great for everyone, especially kids. I served them with a dollop of sour cream. You could also add guacamole as a garnish. My zucchini were medium size, hence I ended up with 4 halves. If you are using larger zucchini, you could get along with ONE half and a salad alongside.

*In lieu of the cumin, chili powder and salt, I used my homemade taco seasoning.

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Keto Taco Zucchini Boats

Servings 8

Ingredients

  • 4 Zucchini depending on how many people…
  • 1-pound Ground beef
  • ½ cup Bell Peppers mixed Red & Yellow, finely diced
  • 1 tablespoon Chili Powder
  • 2 teaspoons Cumin
  • 1/2 teaspoon Salt
  • ¼ cup Water
  • 8 ounces Cheddar cheese shredded
  • 1/2 cup Salsa

Instructions

Preheat oven to 400°F

Prepare your zucchini by trimming off the stem end. To do this I just gently round the end of the zucchini with a knife, removing the stem. Then cut each zucchini in half lengthwise. Use a measuring spoon (teaspoon)or melon ball scoop, to hollow out the zucchini forming a boat.

Place the zucchini boats in a greased baking dish and sprinkle a small amount of salt over them.

In a skillet over medium high heat brown the ground beef.

Add bell peppers, chili powder, cumin, salt, and ¼ cup of water to the ground beef. Continue to cook until vegetables are softened and water has been absorbed.

Once the beef mixture is ready fill each zucchini boat with the beef and vegetable mixture.

Top the zucchini boats with cheddar cheese.

Bake for 20 minutes or until zucchini has softened and cheese is melted.

Pour salsa over boats before serving. Optional sour cream and guacamole?

Nutrition

Serving: 1boat | Calories: 242 kcal | Carbohydrates: 6g | Protein: 19g | Fat: 16g | Saturated Fat: 8g | Monounsaturated Fat: 3g | Cholesterol: 64mg | Sodium: 482mg | Potassium: 301mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5400IU | Vitamin C: 38.8mg | Calcium: 2180mg | Iron: 1.4mg