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Taco-Stuffed Zucchinis

Taco-Stuffed Zucchinis

By: Sammy Jones

Trying to lower carbs but missing taco Tuesdays? You’re going to love these low-carb zucchini squash taco boats.



Prep time

Cook time



  • 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


  • 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.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Sammy Jones

Sammy Jones

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