Ingredients
1 lb ground beef (90/10 lean)
4 medium zucchinis (about 2 cups sliced)
1 cup shredded reduced-fat cheddar cheese
1 cup taco seasoning (store-bought or homemade)
1/2 cup salsa (plain or mild)
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper
1/2 tsp salt
2 tbsp olive oil
Instructions
Preheat oven to 400°F (200°C).
Trim zucchinis and slice crosswise into 1.5-inch rounds.
Place on baking sheet and brush both sides with olive oil.
Bake 10-12 minutes until tender-crisp with charred edges.
Meanwhile, brown ground beef in skillet until fully cooked.
Stir in taco seasoning, chili powder, cumin, garlic powder, onion powder, salt, and pepper until evenly incorporated.
Fill each zucchini boat with beef mixture, top with cheese, and return to oven.
Bake 5-7 minutes until cheese melts.
Serve with salsa in taco shell arrangement.
Notes
Salt zucchini slices for 15 minutes to remove excess moisture if soggy after roasting
Use zucchini boats with solid centers for better filling retention
Top with avocado, cilantro, or lime for extra flavor
Make-ahead filling can be stored separately for 3 days
- Prep Time: 15
- Cook Time: 25
- Category: High Protein Meals
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: High Protein, Low Carb, Halal-friendly
Nutrition
- Serving Size: 1 taco boat
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 65mg