These stuffed zucchini boats are filled with all your favorite taco ingredients like seasoned meat, cheese and avocado. They're perfect for 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
- 4 tablespoons pico de gallo
Directions
- 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 1/4-inch shell. Chop the pulp.
- Heat oil in a large skillet over medium-high heat. Add beef, tomato, scallions, chili powder, cumin, 1/2 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 1/4 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.