Do you prefer hard shell or soft shell tacos? Is a taco still a taco without a taco shell?
This zucchini taco boat is a great way to get amazing Mexican flavors without the corn or flour tortilla. It even has an added serving of vegetables and is very low in carb.
This recipe is a great addition to a gluten free, keto, or even paleo (minus the cheese) lifestyle.
Ingredients:
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1 lb Ground Beef or Turkey
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4 Zucchini, smaller size cut lengthwise
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2 cloves Garlic, minced
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1/4 cup onion, minced
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1/4 cup Bell Pepper, minced
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1 tbs Olive Oil
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4 oz can Tomato sauce (no sugar added)
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1/2 tsp Oregano
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1 tsp Paprika
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1 tsp Cumin
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1 tsp Sea Salt
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2 Scallions, chopped
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Optional Additions
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1/2 cup Salsa
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1 Avocado, sliced
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1/2 cup Cheddar Cheese, shredded
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Instructions:
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Using a small spoon, hollow out the center of the zucchini halves, leaving about 1/4 inch thick “shell”. Place on cookie sheet lined with parchment paper or cooking spray. Cook in 400 degree oven for 10 minutes.
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Meanwhile, saute onion, garlic, and bell pepper in olive oil in skillet over medium heat for 2 minutes. Add ground meat and cook until browned.
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Stir in tomato sauce and spices. Cover and simmer on low for 10 minutes.
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Once you remove zucchini from the oven, pat dry. Then fill each half with taco filling.
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Return to oven and cook an additional 20 minutes. If using cheese, add for the last few minutes so it has time to melt.
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Top with scallions before serving, alongside optional additions of salsa and avocado.
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