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Protein-Packed Beef Taco Stuffed Zucchini - A Satisfying, Low-Carb Dinner

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 medium zucchini (firm, similar size)
  • 1 pound lean ground beef (90% lean or higher works best)
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (or regular paprika)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes (optional for heat)
  • 1/2 cup tomato salsa (store-bought or homemade)
  • 1/2 cup canned black beans, drained and rinsed
  • 1/2 cup corn kernels (fresh, canned, or frozen)
  • 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
  • Fresh cilantro, chopped (for garnish)
  • 1 lime, cut into wedges
  • Optional toppings: diced tomatoes, sliced jalapeños, avocado or guacamole, sour cream or Greek yogurt, hot sauce

Method
 

  1. Prep the oven and pan: Preheat your oven to 400°F (200°C). Lightly grease a baking dish large enough to hold the zucchini halves snugly.
  2. Hollow the zucchini: Trim the stem ends, then slice each zucchini lengthwise. Use a spoon to scoop out the center flesh, leaving about 1/4-inch border to form “boats.” Reserve about half the scooped flesh, finely chop it, and set aside. Lightly sprinkle the boats with salt.
  3. Par-bake the boats: Arrange zucchini cut side up in the baking dish. Bake for 8–10 minutes until slightly tender but still firm. This prevents watery boats later.
  4. Cook the aromatics: While the zucchini bakes, heat olive oil in a large skillet over medium. Add onion and cook 3–4 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant.
  5. Brown the beef: Add ground beef, breaking it up with a spatula. Cook until no longer pink, about 5–6 minutes. If there’s excess grease, drain it off.
  6. Season it right: Stir in chili powder, cumin, smoked paprika, oregano, salt, pepper, and red pepper flakes if using. Toast the spices for 30–60 seconds to bloom their flavor.
  7. Add mix-ins: Stir in the chopped zucchini flesh, black beans, and corn. Cook 2–3 minutes until the zucchini softens slightly.
  8. Bring it together: Pour in the salsa and simmer 2 minutes. Taste and adjust seasoning with a pinch more salt or lime juice if you like brightness.
  9. Fill the boats: Spoon the beef mixture evenly into the par-baked zucchini shells, packing it in so each boat is well-filled.
  10. Add cheese and bake: Sprinkle cheese over the tops. Bake 10–12 minutes, until the zucchini is tender and the cheese is melted and lightly golden.
  11. Garnish and serve: Let cool 3–4 minutes. Top with cilantro and any favorites like diced tomatoes, jalapeños, avocado, or a dollop of Greek yogurt. Serve with lime wedges for squeezing over the top.