Zucchini Taco Bowls…

I love these tasty Zucchini Taco Bowls…everything is perfect about this dish, you get your veggie with tasty taco meat and all the toppings you desire! I’ve been seeing different versions of these Zucchini Taco Bowls on the internet and finally made them for the family and guests, since I had all the ingredients on hand. Wow, they’re delicious and a great starter course or appetisers for a party. You decide how you want them, paleo version or completely loaded with organic beef, cheddar cheese, salsa and cilantro. I made both versions, one loaded for the kids and a paleo version for the health conscious adults.

I’m always in a rush to get great food on the table and this recipe isn’t a lot of work, it was prepped in 15 minutes, and cooked for 30 minutes. You can start the taco meat while your working on the zucchini. Once you have finished scooping out the middle of the zucchini, add it to the beef. It will continue to cook in the oven so it doesn’t have to be completely done before stuffing.

These perfect easy to handle bowls taste like a savory and spicy taco, but the zucchini boat replaces the tortilla. Low-carb, protein-filled, and kid-friendly. What more could you ask for in a family dinner? I’ll be adding these tasty bites to my regular cooking regime.

I love using vegetables in new ways…

Ali in the Valley

Paleo version with no cheese…

Zucchini Taco Bowls…

  1. 4 large zucchini (sliced lengthwise and middle scooped out and reserved.)

  2. 3/4 lb lean organic ground beef

  3. 1/2 cup onion (diced)

  4. 1/3 cup of water

  5. 1 Tablespoon taco seasoning

  6. 1/2 cup shredded cheddar

  7. 1/4 cup of cilantro (chopped)

  8. 1 green onion (sliced thin)

  9. garnish with your favorite salsa or hot sauce

  1. Brown beef, onions and the middle part of the zucchini that was scooped out. Leave “boats” on a sprayed sheet pan.

  2. Add taco seasoning and water. Stir and simmer a few minutes until seasoning is equally distributed.

  3. Spoon beef into each zucchini boat.

  4. Bake 400* for 30 minutes. If zucchini is not done, return to oven and check after 10 more minutes.

  5. Remove, sprinkle cheese and return to oven. Turn heat off. Cheese will melt in 3-5 minutes. Top with green onions and cilantro and serve.

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