24 Amazing Low Carb Recipes #12

12. Taco Stuffed Zucchini Boats

Combine the Spices
1. Combine chili powder, cumin, garlic powder, salt, ground black pepper, dried oregano, and ground cayenne pepper in a small bowl. Set aside.
Cook the Ground Beef
1. Add ground beef to a skillet set over medium-high heat. Break up beef into pieces as it cooks until crumbles are fully cooked.
Prepare the Enchilada Sauce
1. Drain fat from the beef, then place the skillet back on the stovetop. Sprinkle the spice mix over the top of the beef.
2. Raise the heat to high, pour in water, then lower the heat to low-medium.
3. Let the beef simmer until nearly all of the water has reduced. Remove skillet from heat and set aside.
Preheat the Oven
1. Preheat oven to 375°F.
2. Line a baking sheet or baking dish with foil and lightly grease.
Prepare the Zucchini
1. Cut the ends off each zucchini and slice in half lengthwise.
2. Using a spoon, scoop out the center of each zucchini half, removing the seeds. Leave about 1/2" of an edge to hold in the filling.
Assemble the Zucchini Boats
1. Place the six zucchini boats next to one another on the prepared baking sheet or dish.
2. Evenly spoon beef mixture into each boat, followed by chopped onion.
3. Evenly distribute the diced tomatoes to the zucchini boats.
4. Top each boat with shredded pepper jack cheese.
Bake the Casserole
1. Bake for 30-40 minutes, or until the zucchini is relatively fork-tender.
Garnish and Serve
1. Top with sliced jalapeno pepper and chopped cilantro before serving.