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


  • Author: Michelle
  • Total Time: 30 minutes
  • Yield: 3 servings 1x
  • Diet: Gluten Free

Ingredients

Scale
  • 1 lb ground beef
  • 3/4 tsp salt
  • 1/4 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
  • 1/4 cup shredded pepper jack cheese (omit, or sub this for paleo/AIP)
  • 68 grape tomatoes, quartered (omit for AIP)
  • 34 black olives, sliced
  • 1 avocado, diced
  • 2 tbsp cilantro, chopped

Instructions

  1. Preheat the oven to 375 F and grease a 9×13″ baking dish with avocado oil.
  2. 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.
  3. Slice the zucchini in half vertically and use a spoon to scoop out the flesh inside the zucchini. Place in the baking dish.
  4. 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.
  5. 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.

  • Prep Time: 10 min
  • Cook Time: 20 min
  • Method: Oven

Nutrition

  • Serving Size: 3 servings
  • Calories: 467
  • Fat: 18.1g
  • Carbohydrates: 22.8g
  • Fiber: 10.2g
  • Protein: 43.1g
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