Ingredients:

  • 3 medium zucchini (approx. 1.5 lbs / 680g)
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • 1 lb ground beef (80/20)
  • 1 tbsp avocado oil
  • 2 tbsp keto taco seasoning
  • 1/4 cup water
  • 1 cup shredded sharp cheddar cheese

Instructions:

  1. Cut zucchini in half vertically.
  2. Use a spoon to scoop out the center seeds and flesh, leaving a 1/4 inch (6mm) wall around the edges.
  3. Brush the insides of the zucchini boats with olive oil and sprinkle with sea salt.
  4. Place zucchini on a parchment-lined baking sheet and bake at 400°F (200°C) for 10 minutes.
  5. Heat avocado oil in a skillet over medium-high heat and add the ground beef.
  6. Cook the meat until deeply browned and no longer pink, then drain excess fat.
  7. Stir in the keto taco seasoning and water; simmer for 3-5 minutes until the liquid has evaporated and the meat is coated in a thick glaze.
  8. Spoon the seasoned meat generously into the pre-roasted zucchini boats.
  9. Top with shredded sharp cheddar cheese and broil for 2-3 minutes until the cheese is bubbling and mahogany-colored.