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I adore corn chips and tortillas. Lord, I can sit down and eat nearly a whole bag at a time of plain tortilla chips at a time. So I have to admit, I had a little trouble wrapping my head around using zucchini as a taco shell. But I am here to tell you do not fear it. Embrace it, because these low-carb Mexican Zucchini boats are delicious!
I saw this recipe over on TheKitchn.com and I guess my curiosity got the best of me because I couldn’t get the recipe out of my mind. Finally, it got the best of me and I decided to give this recipe a go.
Despite the fact that this recipe made me uncomfortable, I bought all of the ingredients I went ahead and made them.
As if my own skepticism wasn’t enough, you don’t even want to know what David had to say. I usually don’t tell him all the details of a recipe. Well, at least until after the food is on the plate in front of him and he has taken at least one bite. It’s easier that way.
I’m not sure why we were so skeptical about making these Mexican Zucchini Boats. THEY ARE DELICIOUS AND LOADED WITH FLAVOR!
The zucchini boats are filled with seasoned ground beef, salsa, and cheese. The zucchini really compliments the Mexican spices. Not to mention that these are the perfect way to get some extra vegetables into your diet while cutting out some carbs.
David demanded that I make these zucchini boats again and I have several times since the first.
Do you think I should tell him that these are good for him?
I’ll tell ya, just sharing this recipe makes me want to make them again!
p.s. Try the vegetarian version! Click HERE!
Low-Carb Mexican Zucchini Boats With Ground Beef
- 4 medium zucchini halved and scooped
- 1 tablespoon extra-virgin olive oil
- ½ white onion diced
- 1 jalapeño pepper seeded and diced
- 1 pound ground beef
- 1 teaspoon ground cumin
- ½ cup salsa
- 1 cup cheddar cheese shredded, + extra for garnish
- fresh cilantro and sour cream for garnish (optional)
- Preheat oven to 350 degrees F.
- Cut the zucchini lengthwise and use a small spoon or melon baller to scoop out seeds in the middle. Try to leave about ¼-inch of flesh around the outside of the zucchini so they have some structure to them. Discard the scooped zucchini.
- In a medium skillet, warm olive oil over medium-high heat. Add the onions and peppers, and cook until they are soft, about 5 to 10 minutes. Season with a pinch of salt and pepper.
- Add ground beef and cumin to the pan with the onions and peppers. Cook until the beef is browned and cooked through. Drain any excess grease from the pan. Add salsa and stir to combine. Stir over heat until warmed through. Turn off the heat and stir in cheddar cheese.
- Divide the beef filling between the zucchini. Place the zucchini on sheet pan making sure not to overcrowd the pan. Place them in the oven to bake for approximately 30 to 40 minutes or until the zucchini are cooked fork tender, and still have some structure to them. Do not overcook, or they will come out mushy.
- Remove the boats from the oven. Garnish with sour cream, an extra sprinkle of grated cheese and fresh cilantro. Serve warm.