Burrito Zucchini Boats (Keto, Low Carb)

Low Carb Burrito Zucchini Boats - loaded with ground beef, loads of veggies and topped with cheese is such a delight everyone in your family will just love.
Burrito Zucchini Boats pinit View Gallery 3 photos

These delicious zucchini boats are loaded with seasoned ground beef, fresh vegetables, and melted cheddar cheese. You can minimize total prep time by utilizing the time the zucchini is in the oven to work on prep items, such as sautéing the beef and dicing the avocado and vegetables.

Time-saving Tip: Prepare larger batches of the seasoning blend featured here for quick and easy meal prep later. It’s perfect for dips, easy weeknight tacos, and more.

Simply combine one tablespoon chili powder and one-half tablespoon each ground cumin, smoked paprika, garlic powder, onion powder, and salt, plus a half teaspoon black pepper in a glass jar with a tight-fitting lid. (If you prefer more heat, add some chipotle powder and/or crushed red pepper, to taste). Cover and shale vigorously to combine. Store in an airtight container for up to six months.

Burrito Zucchini Boats

Prep time: 15 minutes
Cook time: 20-25 minutes
Yield: 6 zucchini boats

What you’ll need…

  • 3 medium zucchinis, halved lengthwise
  • 2 T. extra virgin olive oil, divided
  • Sea salt and black pepper, to taste
  • ¼ c. white onion, diced small
  • 2-3 large cloves garlic, finely minced
  • 1 lb. ground beef (80/20)
  • 2 t. chili powder
  • 1 t. ground cumin
  • ½ t. smoked paprika
  • 1 c. sharp shredded cheddar cheese, divided
  • 1 large avocado, seeded and diced
  • 1 large red (or green) jalapeño, diced small
  • 1/3 medium red onion, diced
  • 20 cherry or grape tomatoes, diced
  • ¼ c. fresh cilantro leaves, chopped
  • 3 T. fresh lime juice
  • Optional: fresh lime wedges and additional cilantro, to serve
  • Seasoned Sour Cream Dip:
  • ½ c. sour cream
  • ½ t. chili powder
  • ¼ t. ground cumin
  • ¼ t. smoked paprika
  • ¼ t. garlic powder
  • ¼ t. onion powder
  • ¼ t. salt
  • pinch black pepper

Directions:

  1. Pre-heat the oven to 375°F and line a large baking sheet with a Silpat™ baking mat or piece of parchment paper. Set aside. 
  2. Scoop out the seeds from the zucchini with a spoon and discard. Place the zucchini halves cut side up on the prepared baking sheet and brush with one tablespoon olive oil. Season with salt and black pepper, to taste, and place the baking sheet in the pre-heated oven for 10-15 minutes.
  3. Prepare the seasoned dip by combining the sour cream, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper, in a medium bowl. Stir to combine and set aside.
  4. Heat the remaining olive oil in a large skillet set over medium heat. Add the white onion and garlic and season with salt and black pepper, to taste. Sauté, stirring frequently, until the onion is translucent and develops a bit of color, approximately 4-5 minutes.
  5. Add the ground beef and season with chili powder, ground cumin, and smoked paprika. Lightly season with salt and black pepper, as desired, and stir to combine.
  6. Cook, breaking up the beef into small pieces with a spatula while stirring, until the beef is browned and cooked through, approximately 8-10 minutes. Remove from heat and carefully drain off any excess fat if necessary.
  7. Remove the zucchini from the oven and fill with the seasoned beef. Top with half the shredded cheddar and return to the oven until the cheese is melted, approximately 5-10 minutes.
  8. Meanwhile, add the diced avocado, tomatoes, red onion, red jalapeños, cilantro, and fresh lime juice to a medium bowl and season with salt and black pepper, to taste. Toss to combine and set aside.
  9. Remove the baking sheet from the oven and transfer the stuffed zucchini halves to a large serving platter. Top with the diced avocado and tomato mixture and the remaining shredded cheddar cheese.
  10. Serve immediately with the seasoned sour cream dip on the side. Offer lime wedges and additional cilantro, if desired. Enjoy! 
Burrito Zucchini Boats

Burrito Zucchini Boats (Keto, Low Carb)

A quick meal, made with zucchini stuffed with ground beef and vegetables loaded with cheese and a delicious dressing.

Prep Time 15 mins Cook Time 25 mins Total Time 40 mins Difficulty: Beginner Servings: 6 Best Season: Suitable throughout the year

Ingredients

Seasoned Sour Cream Dip

Directions

  1. Pre-heat the oven to 375°F and line a large baking sheet with a Silpat™ baking mat or piece of parchment paper. Set aside.

  2. Scoop out the seeds from the zucchini with a spoon and discard. Place the zucchini halves cut side up on the prepared baking sheet and brush with one tablespoon olive oil. Season with salt and black pepper, to taste, and place the baking sheet in the pre-heated oven for 10-15 minutes.

  3. Prepare the seasoned dip by combining the sour cream, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper, in a medium bowl. Stir to combine and set aside. 

    Burrito Zucchini Boats
  4. Heat the remaining olive oil in a large skillet set over medium heat. Add the white onion and garlic and season with salt and black pepper, to taste. Sauté, stirring frequently, until the onion is translucent and develops a bit of color, approximately 4-5 minutes.

  5. Add the ground beef and season with chili powder, ground cumin, and smoked paprika. Lightly season with salt and black pepper, as desired, and stir to combine.

  6. Cook, breaking up the beef into small pieces with a spatula while stirring, until the beef is browned and cooked through, approximately 8-10 minutes. Remove from heat and carefully drain off any excess fat if necessary. 

  7. Remove the zucchini from the oven and fill with the seasoned beef. Top with half the shredded cheddar and return to the oven until the cheese is melted, approximately 5-10 minutes.

  8. Meanwhile, add the diced avocado, tomatoes, red onion, red jalapeños, cilantro, and fresh lime juice to a medium bowl and season with salt and black pepper, to taste. Toss to combine and set aside.

  9. Remove the baking sheet from the oven and transfer the stuffed zucchini halves to a large serving platter. Top with the diced avocado and tomato mixture and the remaining shredded cheddar cheese.

  10. Serve immediately with the seasoned sour cream dip on the side. Offer lime wedges and additional cilantro, if desired. Enjoy!

Note

Nutritional Information:*

Carbs/Serving:

Total Carbs: 11.68g
Fiber:  4.5g
Net Carbs: 7.18g

Calorie Breakdown:

Protein: 26%
Fat: 65%
Carbohydrates: 9%

*Source: HappyForks.com recipe analyzer

This information is provided for entertainment purposes only and is not to be construed as medical advice. 

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