Taco-Stuffed Zucchinis
Taco-Stuffed Zucchinis
Trying to lower carbs but missing taco Tuesdays? You’re going to love these low-carb zucchini squash taco boats.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 3 zucchini, cut in halved lengthways
- 250g lean beef mince
- ½ brown onion, diced
- 1 tsp garlic, minced
- 2 tsp taco seasoning
- 300g chunky salsa
- ½ cup mozzarella, shredded
- ½ cup tomatoes, chopped
- Coriander leaves, to garnish
- Salt & pepper, to taste
Method
- Preheat the oven to 200°C.
- Using a small spoon, remove the centre of each zucchini and set aside.
- Place zucchini aside, cut-side up.
- Place a frying pan over a medium-high heat and add the mince. Cook until browned and liquid has evaporated.
- Add onions, garlic and taco seasoning and cook until brown and fragrant.
- Add half the salsa and zucchini centre and stir well. Reduce the heat and cook for a further 5 mins. Add salt and pepper to taste.
- In an ovenproof baking dish, evenly spread the remaining salsa.
- Divide the taco mince evenly between the zucchini boats and top with cheese. Place in the baking dish.
- Cover with foil and cook in the oven for 20-25 mins.
- Top with tomatoes and coriander and serve.
- Tip: For extra texture and flavour, top with sour cream.
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