Taco Zucchini Boats
Taco Zucchini Boats- a delicious low carb recipe that's healthy and filling. Stuffed with ground beef, balck beans, and corn and topped with cheese.
Servings: 4
Ingredients
- 4 to 5 medium zucchini
- olive oil
- salt and pepper
- 1 pound lean ground beef
- 1/2 medium onion, diced
- 2 garlic cloves, minced
- 1 1/2 teaspoons chili powder
- 1 teaspoon cumin
- 1/4 teaspoon dried oregano
- 2/3 cup salsa
- 1/2 cup black beans, rinsed and dained
- 1/2 cup corn, drained
- 1 cup shredded Mexican cheese
- chopped fresh cilantro, salsa, and sour cream for serving
Instructions
- Preheat oven to 375 degrees and lightly spray a baking dish with cooking spray.
- Trim the stems from the zucchini and cut in half lengthwise. Use a spoon to scoop the flesh out, leaving at least 1/4-inch rim. Discard what was scooped out.
- Lightly coat both sides of zucchini with olive oil and season with salt and pepper.Place cut side up in prepared baking dish.
- Bake for 10 minutes or until slightly softened.
- Meanwhile add ground beef and onion to a large nonstick skillet over medium-high heat. Crumble the ground beef and cook until no more pink.
- Add garlic, chili powder, cumin, and oregano and cook 30 seconds.
- Add salsa, black beans, and corn. Simmer over medium-low heat for 2 minutes. Season to taste with salt and pepper.
- Spoon ground beef mixture into zucchini boats. Sprinkle cheese on top.Place back in oven for 15 minutes.
- Serve with cilantro, salsa, and sour cream.
Notes
I like to use 1 teaspoon of regular chili powder and 1/2 teaspoon of ancho or chipotle chili powder.
Nutrition
Calories: 382kcal