Taco-Stuffed Zucchinis

Taco-Stuffed Zucchinis

1 minute, 9 seconds Read

Taco-Stuffed Zucchinis

By: Sammy Jones

Trying to lower carbohydrates however missingouton taco Tuesdays? You’re going to love these low-carb zucchini squash taco boats.


  • 3 zucchini, cut in cutinhalf lengthways
  • 250g lean beef mince
  • ½ brown onion, diced
  • 1 tsp garlic, minced
  • 2 tsp taco flavoring
  • 300g chunky salsa
  • ½ cup mozzarella, shredded
  • ½ cup tomatoes, sliced
  • Coriander leaves, to garnish
  • Salt & pepper, to taste


  • Preheat the oven to 200°C.
  • Using a little spoon, eliminate the centre of each zucchini and set aside.
  • Place zucchini aside, cut-side up.
  • Place a frying pan over a medium-high heat and include the mince. Cook till browned and liquid hasactually vaporized.
  • Add onions, garlic and taco spices and cook upuntil brown and aromatic.
  • Add half the salsa and zucchini centre and stir well. Reduce the heat and cook for a evenmore 5 minutes. Add salt and pepper to taste.
  • In an ovenproof baking meal, equally spread the staying salsa.
  • Divide the taco mince uniformly inbetween the zucchini boats and leading with cheese. Place in the baking meal.
  • Cover with foil and cook in the oven for 20-25 minutes.
  • Top with tomatoes and coriander and serve.
  • Tip: For additional texture and flavour, top with sour cream.


Subscribe to a newsletter to get mostcurrent post and updates

Sammy Jones

Sammy Jones

We Love

Wellbeing & Eatwell Cover Image 1001x667 2023 06 26t102821.928

Organic Merchant Immune Tea

Wellbeing & Eatwell Cover Image 1001x667 2023 02 20t151635.945

Masala Chai Tea – Organic Merchant

Wellbeing & Eatwell Cover Image 1001x667 2023 08 22t143514.386

2 Litre Organic Cabernet Sauvignon N

Read More.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *