Taco zucchini boats are filled with onions, garlic, ground beef, taco seasoning, and diced tomatoes, and are topped with shredded cheddar cheese. And they are low carb!
Preheat oven to 400°F. Coat a large 9x13 baking pan with oil or cooking spray.
Cut zucchinis in half longways and trim the tops off.
Scoop the center of each zucchini out with a spoon or small ice cream scooper, setting aside the scooped zucchini to use later.
Line the hollowed zucchinis out onto your greased baking pan. Bake for 15 minutes.
While the zucchini boats are baking, dice onion and garlic. Chop zucchini the set aside zucchini pieces.
Cook onion over medium-high heat until translucent.
Add ground beef to pan and break up with a spatula. Drain excess fat if needed.
Once all ground beef is broken up, add taco seasoning, half of the chopped zucchini pieces, diced tomatoes with chiles and garlic. Cook for 8-10 minutes until beef is completely cooked through.
Once the zucchini boats are finished baking remove from oven and fill boats with ground beef mixture.
Sprinkle generously with shredded cheese and bake for additional 15 minutes or until zucchini is tender and cheese is completely melted.
Serve and enjoy!
Notes
Depending on the fat content of your beef mixture, your boat filling may contain too much liquid.If you want neater boats, you can remove the additional liquid from the pan with a spoon before filling the zucchini. Or you can spoon the liquid over your stuffed boats for additional flavor while cooking.If your cheese is browning too quickly, you can loosely place some tin foil over the top of the zucchini boats while they cook.