A low-carb dinner recipe for the whole family! Stuffed with ground beef and taco seasoning, baked to cheesy perfection.
5 stars (11 ratings)
Ingredients
4medium zucchini
1tablespooncanola oil
1poundground beef
1small onion, diced
3clovesgarlic, minced
1 (10-ounce)candiced tomatoes & green chilies
1 (1.25-ounce) package taco seasoning
3tablespoonschopped fresh cilantro leaves
Kosher salt and freshly ground black pepper, to taste
1cupshredded sharp cheddar cheese
Instructions
Preheat oven to 400 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
Cut each zucchini in half horizontally, then carefully scoop out the center of the zucchini, reserving for another use, leaving about 1/2-inch of zucchini on the skin.
Heat canola oil in a large cast iron skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes.
Stir in garlic until fragrant, about 1 minute.
Stir in diced tomatoes & green chilies and taco seasoning until thickened and flavors have blended, about 2-3 minutes. Stir in cilantro.
Place zucchini in a single layer, skin-side down, onto the prepared baking dish; season with salt and pepper, to taste. Add beef mixture to each zucchini.
Place into oven and bake until the zucchini is tender, about 20-25 minutes. Sprinkle with cheddar cheese during the last 5 minutes of cooking time.