Keto Tex-Mex stuffed zucchini boats

Keto Tex-Mex stuffed zucchini boats

Zucchini takes on the taco and delivers keto tastiness instead of crunch. This boat delivers more veggie goodness than the original, but with all of your fave Tex-Mex cargo. Anchors aweigh!

Keto Tex-Mex stuffed zucchini boats

Zucchini takes on the taco and delivers keto tastiness instead of crunch. This boat delivers more veggie goodness than the original, but with all of your fave Tex-Mex cargo. Anchors aweigh!
USMetric
4 servingservings

Ingredients

  • 1 lb 450 g ground beef
  • 2 tbsp 2 tbsp olive oil or butter
  • 1 tsp 1 tsp salt
  • 2 tbsp 2 tbsp Tex-Mex seasoning
  • 1 tsp 1 tsp salt
  • ½ cup 125 ml finely chopped fresh cilantro (optional)
  • 2 2 zucchini
  • 1 tbsp 1 tbsp olive oil
  • 1¼ cups 300 ml (150 g) shredded cheese
Serving
  • 7 oz. 200 g lettuce
  • 4 tbsp 4 tbsp olive oil
  • ½ tbsp ½ tbsp red wine vinegar or white vinegar 5%
  • salt and pepper

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Preheat your oven to 400°F (200°C).
  2. Split each zucchini in half, lengthwise, and remove the seeds. Sprinkle with salt and let sit for 10 minutes.
  3. While the zucchini is sitting, brown the ground meat in olive oil in a frying pan. Add salt and Tex-Mex seasoning. Let it cook until most of the liquid has evaporated.
  4. Blot off the drops of liquid with paper towels. Place the halves in a greased baking dish.
  5. Mix a third of the cheese into the ground beef. Add finely-chopped cilantro (optional).
  6. Divide the ground beef and cheese mixture evenly among the zucchini boats. Sprinkle the remaining cheese on top. Bake in the oven for 20 minutes or until the cheese begins to brown. Take the zucchini out and let it cool for five minutes.
  7. Mix oil, vinegar, salt and pepper into a simple vinaigrette. Prepare the salad and serve alongside the zucchini boat.

Tip!

Try this recipe with pepper jack or an authentic Mexican cheese like Chihuahua. And don't be afraid to spoon on some Keto Salsa Verde to spice things up!

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8 comments

  1. Joy
    How much is the subscription please?
    Reply: #2
  2. Peter Biörck Team Diet Doctor
    Hi Joy!

    $9/month. Read more here:
    https://www.dietdoctor.com/member

    How much is the subscription please?

  3. Brandy
    Worth every penny!
  4. Dana
    I love supporting a website that is trying to help others!!!
  5. Mark
    These were good but way too salty. The Tex-Mex seasoning has salt and you salt the zucchinis. I suggest rinsing the zucchini after they weep and also eliminating the extra salt on the meat and/or salad.
  6. Robin
    We don't have any ground beef in the fridge, but we DO have some hot Italian sausage. Going to try this idea but modify appropriately to use the hot sausage and mozzarella and Italian seasonings instead of taco stuff.
  7. Jen
    Super delicious! I omitted the cheese on top but did put the cheese inside the meat. My meat was a little dry so I made a quick salsa (https://www.thatslowcarb.com/keto-low-carb-salsa-recipe/) and put that on top which was amazing! Will be making this again for sure!
  8. Susan
    Delicious, but make sure you have big zucchini! If you like the zucchini a bit softer pre-cook them but not too much. I added sour cream and chipotle salsa. Some of the cheese on top fell into the baking pan and made yummy cheese crisps.

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