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–+ servings

Low Carb Taco Stuffed Zucchini Boats (Paleo, Whole30, AIP-option)

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 servings
Calories 467
Author Michelle

Ingredients

  • 1 lb ground beef
  • ¾ tsp salt
  • ¼ tsp black pepper omit for AIP
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp oregano
  • 1 tsp chili powder omit for AIP
  • 3 large zucchinis
  • ¼ cup shredded pepper jack cheese omit, or sub this for paleo/AIP
  • 6-8 grape tomatoes quartered (omit for AIP)
  • 3-4 black olives sliced
  • 1 avocado diced
  • 2 tbsp cilantro chopped

Instructions

  • Preheat the oven to 375 F and grease a 9×13″ baking dish with avocado oil.
  • Using a large skillet, brown the ground beef over medium heat and season with salt, pepper, garlic powder, onion powder, chili powder, and oregano. Drain the excess fat and set aside.
  • Slice the zucchini in half vertically and use a spoon to scoop out the flesh inside the zucchini. Place in the baking dish.
  • Stuff the zucchini with the ground beef and transfer it to the preheated oven. Bake for 20-23 minutes or until the zucchini is tender. Add the cheese (if using) and return to the oven for 2-4 minutes to allow the cheese to melt.
  • Remove from the oven and allow to cool slightly before topping with tomato, olives, avocado and cilantro to serve.

Notes

All nutrition facts are estimated and will vary.

Nutrition

Serving: 3servings | Calories: 467kcal | Carbohydrates: 22.8g | Protein: 43.1g | Fat: 18.1g | Fiber: 10.2g