A low-carb supper recipe for the entire household! Packed with hamburger and taco spices, baked to tacky excellence.
With recently’s cauliflower tacos, I am continuing the taco goodness with these incredible packed low-carb zucchini boats.
Packed with hamburger, taco spices, diced tomatoes + green chilies and topped with melted sharp cheddar cheese excellence.
These infants come together rapidly in practically 20 minutes, and you can even make the filling ahead of time, cutting prep time for those hectic weeknights.
When all set to serve, I like to top these off with a bit of sour cream, fresh tomatoes, avocado and cilantro. So so excellent.
- 4 medium zucchini
- 1 tablespoon canola oil
- 1 pound hamburger
- 1 little onion, diced
- 3 cloves garlic, minced
- 1 (10-ounce) can diced tomatoes & & green chilies
- 1 (1.25-ounce) bundle taco spices
- 3 tablespoons sliced fresh cilantro leaves
- Kosher salt and newly ground black pepper, to taste
- 1 cup shredded sharp cheddar cheese
Preheat oven to 400 degrees F. Gently oil a 9 x 13 baking meal or coat with nonstick spray.
Cut each zucchini in half horizontally, then thoroughly dig the center of the zucchini, booking for another usage, leaving about 1/2-inch of zucchini on the skin.
Heat canola oil in a big cast iron frying pan over medium high heat. Include hamburger and cook up until browned, about 3-5 minutes, making certain to collapse the beef as it cooks; drain excess fat.
Include onion, and cook, stirring regularly, up until clear, about 2-3 minutes. Stir in garlic up until aromatic, about 1 minute.
Stir in diced tomatoes & & green chilies and taco spices up until thickened and tastes have combined, about 2-3 minutes. Stir in cilantro.
Location zucchini in a single layer, skin-side down, onto the ready baking meal; season with salt and pepper, to taste. Include beef mix to each zucchini.
Location into oven and bake up until the zucchini hurts, about 20-25 minutes. Sprinkle with cheddar cheese throughout the last 5 minutes of cooking time.
Serve right away.