September 23 2017 by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dinner, Meal
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dinner, Meal 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
servingservings
Ingredients
- 1 lb 450 g ground beef or ground turkey
- 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 (¼ oz.) 120 ml (8 g) finely chopped fresh cilantro (optional)
- 2 (14 oz.) 2 (400 g) zucchini
- 1 tbsp 1 tbsp olive oil
- 1 cup (4 oz.) 240 ml (110 g) Pepper Jack cheese, shredded
Serving
- 7 oz. (5½ cups) 200 g (1.3 liters) lettuce
- 4 tbsp 4 tbsp olive oil
- ½ tbsp ½ tbsp red wine vinegar or white vinegar 5%
- salt and pepper
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Making low carb simple
Instructions
- Preheat your oven to 400°F (200°C).
- Split each zucchini in half, lengthwise, and remove the seeds. Sprinkle with salt and let sit for 10 minutes.
- 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.
- Blot off the drops of liquid with paper towels. Place the halves in a greased baking dish.
- Mix a third of the cheese into the ground beef. Add finely-chopped cilantro (optional).
- 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.
- 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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You can easily impress guests with zucchini skins done on the BBQ - in that case, parboil the zucchini for 2 minutes (also easier to scrape them out). Stuff, refrigerate and you're good to go when the guests arrive! They won't get as bubbly and crisp on the tope on the BBQ, but it's low maintenance high impact summer dining fare!
I also had more filling in my zucchini boats than shown in the image, but the proportion of filling to zucchini outline in the recipe was spot on for being filling and low carb.
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Hi, Danielle! The default serving size for this recipe is set to 4, but you can adjust the number of servings as needed. (This is located above the Ingredients list.)
Many of the plant based meat substitutes have ingredients that may be best to avoid and may be higher carb. If you are a vegetarian, here is our guide to keto as a vegetarian.
https://www.dietdoctor.com/low-carb/keto/vegetarian
There may not be a very good substitute for the zucchini in this recipe. You may wish to find a different meal.
Hi, Erinn! I would store them in the fridge and reheat in the oven or a toaster oven.
Sounds great! So glad you enjoyed it!
Hi, Amanda! I would think the filling would freeze just fine, but it would probably be best to use fresh zucchini.