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ZUCCHINI TACO BOATS stuffed zucchini boats
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Zucchini taco boats are easy to make and are a fun way to put a healthy twist on taco night! This zucchini boat recipe is low-carb, paleo, keto, and Whole 30 friendly, so they work for just about everyone! • Stuffed with grass-fed ground beef, cauliflower rice, onions, peppers, garlic, taco seasoning and salsa, these zucchini boats put a healthy spin on taco night. I love topping them with shredded cheddar cheese, but if you don't do dairy, try topping with guacamole or diced avocado. • Thanks for watching! Make sure to subscribe for more videos: http://tinyurl.com/jaxbcd6 • PRINT RECIPE HERE: https://cleananddelicious.com/zucchin... • INGREDIENTS PRODUCTS USED + MENTIONED: • Butcher Box: bchrbox.co/cleananddeliciousGB4L • DIY Taco Seasoning:https://cleananddelicious.com/clean-e... • Santoku Knife: https://amzn.to/31UDc96 • 12-Inch Saute Pan: https://amzn.to/33maMqd • Olive Oil Bottle: https://amzn.to/31UDc96 • Meal Prep Containers: https://amzn.to/2GTCpxe • WEBSITE: https://cleananddelicious.com/ • INSTAGRAM: / clean_and_delicious • FACEBOOK: https://bit.ly/2XvSjVh • PINTEREST: / danispies • TWITTER: / danispies • MORE C D ZUCCHINI RECIPES • Turkey Stuffed Zucchini Boats: • TURKEY STUFFED ZUCCHINI BOATS | Clean... • Turkey Zucchini Skillet: • TURKEY ZUCCHINI SKILLET | easy, low c... • Healthy Zucchini Bread: • HEALTHY ZUCCHINI BREAD RECIPE • Chocolate Zucchini Muffins: • Chocolate Zucchini Muffins | Gluten F... • ZUCCHINI TACO BOAT RECIPE • 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, (I buy mine 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 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 of the zucchini and give it a rough chop. We will use this in the filling. • Add a thin layer of salsa to the bottom of a baking and lay the zucchini boats on top. You may need two dishes to fit all of the zucchini. • Ina large non stick skillet, heat olive oil. Once the oil is hot, add in the onion along with a pinch of salt. • Once the onion is translucent, push to the side and add in ground beef. Season with salt and break up into crumbles. Add taco seasoning and stir to coat. • Next, 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 allow to cool until it's easy to handle. • Divide the mixture evenly amongst all 8 zucchini boat halves and then 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 • *I always buy my cauliflower rice pre-made at the grocer store. You can use fresh or frozen for this recipe, both work. • **If you want to keep this recipe Whole 30 compliant, be sure to leave off the cheese. • NUTRITION • Serving: 1boat | Calories: 215kcal | Carbohydrates: 9g | Protein: 17g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 52mg | Sodium: 420mg | Potassium: 660mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1074IU | Vitamin C: 49mg | Calcium: 142mg | Iron: 2mg • Disclaimer: product links may include affiliate links. • #zucchiniboats #zucchinitacoboats #stuffedzucchiniboats
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