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Living the ketogenic lifestyle we were on a mission to find a good taco alternative without the shells. I don’t recall where we stumbled onto this recipe but it’s so yummy. These zuccini boats give you the perfect taste of “mexican” food without the added carbs (shells).
Ingredients
4 medium size zucchini Olive oil Salt Pepper 1 lb ground beef (80/20) Half of a medium white onion Half of a green bell pepper 2 tsp cumin powder 2 tsp chili powder 2 tsp garlic powder Half cup shredded Colby Jack cheese Salsa to taste (we use Pace)
Instructions
Preparing zucchini
- Wash zucchini
- Cut off stem end of zucchini
- Cut zucchini in half length wise
- Remove seeds and center portion of zucchini leaving about ΒΌ to 3/8 inch of zucchini with skin
- Drizzle olive oil on each zucchini half and salt and pepper
- Bake at 350 degrees for 15 minutes with skin up
Preparing meat filling
- Dice half white onion
- Dice half green bell pepper
- Sautee onion and green pepper in olive oil
- Add hamburger to onions and green pepper
- Add cumin, chili powder and garlic powder
- Add cheese after hamburger is fully cooked
- Add salsa to taste
- Fill zucchini boats with meat mixture
- Serve with sour cream and salsa
