These stuffed zucchini boats are filled with all your favorite taco ingredients like seasoned meat, cheese and avocado. They're perfect for a a low-carb alternative on taco night or a great kid-friendly way to sneak in more vegetables.
Ingredients
2 large zucchini
1 tablespoon avocado oil
¾ pound lean ground beef
1 medium tomato, chopped
1 bunch scallions, sliced
1 tablespoon chili powder
2 teaspoons ground cumin
¾ teaspoon salt, divided
½ teaspoon garlic powder
¼ teaspoon ground pepper
8 tablespoons shredded Monterey Jack cheese
1 cup shredded romaine lettuce
1 avocado, chopped
Pico de gallo (optional)
Instructions
Cut each zucchini in half lengthwise. Cut a thin slice off the bottoms so that each half sits flat. Scoop out the pulp, leaving a ¼-inch shell. Chop the pulp.
Heat oil in a large skillet over medium-high heat. Add beef, tomato, scallions, chili powder, cumin, ½ teaspoon salt and garlic powder. Cook, breaking the beef into small pieces, until no longer pink, 5 to 6 minutes. Stir in the chopped pulp.
Meanwhile, place the prepared zucchini halves in a microwave-safe dish; sprinkle with the remaining ¼ teaspoon salt and pepper. Cover and microwave on High until tender-crisp, 2 to 3 minutes. Uncover.
Position rack in the upper third of the oven. Preheat broiler to high. Place the zucchini halves on a baking sheet. Divide the beef filling among the zucchini halves and sprinkle each half with 2 tablespoons cheese. Broil until the cheese is melted, about 2 minutes. Serve with lettuce, avocado and pico de gallo, if desired.
Recipe by The Best Video Recipes for All at https://recipes-for-all.com/taco-stuffed-zucchini/