Taco Zucchini Boats
A recipe with fewer carbs than a traditional taco but all of the same, beloved flavors!
Servings: 4 people
Calories: 272kcal
Ingredients
- 4 zucchini medium sized
- 1 pound lean ground beef
- 2 garlic cloves minced
- 1 yellow onion small, chopped
- 1 bell pepper small, chopped
- 1/2 cup water
- 1 packet taco seasoning low sodium
- 1 cup fire roasted diced tomatoes
- 1/2 cup lowfat Mexican cheese shredded
Toppings
- 1/3 cup cilantro chopped
- 2 green onions chopped
- 1/2 cup tomatoes diced
Instructions
- Preheat oven to 400F. Use a spoon to scoop out the center of the zucchinis. Place them in a baking dish and bake for 18 minutes.
- While the zucchinis are baking, brown the ground beef in a pan over medium/high heat. Break up the beef with a wooden spoon, stirring occasionally while it cooks. This should take about 5-6 minutes.
- When the ground beef is browned, remove it from the pan and drain it. Add the garlic cloves, onion and bell pepper into the pan. Sauté for 2-3 minutes. Then add the ground beef back into the pan, followed by the water, taco seasoning, and diced tomatoes.
- Bring to a simmer, then reduce the heat to low. Simmer this mixture for 5 more minutes, stirring occasionally.
- Divide the beef mixture among the zucchinis. Then top with shredded cheese. Bake for 10 minutes or until the cheese is melted. Top with cilantro, green onions and tomatoes after removing from the oven.
Nutrition
Serving: 2zucchini boats | Calories: 272kcal | Carbohydrates: 16g | Protein: 32g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 326mg | Potassium: 1094mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1995IU | Vitamin C: 81mg | Calcium: 241mg | Iron: 4mg |
| SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7