Zucchini Taco Boats
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hollowed zucchini halves stuffed with seasoned ground beef, beans, corn, and cheese. A low-carb, gluten-free taco variation that works as a hearty main course or can be scaled down for appetizers.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 1/2 pounds (about 6 medium) zucchini (, cut in half lengthwise, seeds scraped out to form a shell)
- salt and pepper
- 1 tablespoon extra-virgin olive oil
- 1 pound lean ground beef
- 2 tablespoons taco seasoning
- 1/3 cup pinto beans (, rinsed and rained)
- 1/3 cup sweet corn (, rinsed and drained)
- 1/2 cup salsa
- 1 large Roma tomato (, diced)
- 2 scallions (, minced)
- 1 1/2 cups Monterey Jack cheese
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 25m
- Sodium
- 792mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 851mg
- Calcium
- 266mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 792MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.