🌮🥒 High-Protein Taco Zucchini Boats (Keto-Friendly)

Ohhh yes 🌮💪—these are lean, cheesy, and crazy filling without the carb overload.

🌮🥒 High-Protein Taco Zucchini Boats (Keto-Friendly)

Servings: 4 (2 boats per serving)
Prep time: 10 minutes
Cook time: 20–25 minutes
Net carbs: ~4–5g per serving
Protein: ~35–40g per serving

🧾 Ingredients

• 4 medium zucchini, halved lengthwise
• 1 lb (450 g) lean ground beef (93/7 or 90/10)
  (or ground turkey for even leaner protein)
• 1 packet sugar-free taco seasoning
  (or 2 tbsp homemade keto taco seasoning)
• ½ cup sugar-free salsa
• 1 cup shredded Mexican-blend cheese
• ½ cup Greek yogurt (protein-rich sour cream swap)
• 1 tbsp olive oil
• Salt & pepper, to taste

Optional Toppings

• Chopped cilantro
• Diced avocado (small amount for keto)
• Jalapeños
• Extra Greek yogurt or sour cream

🔥 Instructions

1️⃣ Prep Zucchini
Preheat oven to 400°F (205°C).
Scoop out zucchini centers to create boats (leave ~¼-inch border).
Brush lightly with olive oil and season with salt & pepper.
Bake cut-side up for 10 minutes (prevents sogginess).

2️⃣ Cook Taco Filling
Brown ground beef in a skillet over medium heat.
Drain excess fat if needed.
Stir in taco seasoning and salsa. Simmer 3–5 minutes.

3️⃣ Stuff the Boats
Remove zucchini from oven.
Fill each boat generously with taco meat.

4️⃣ Cheese It Up
Top with shredded cheese.
Return to oven and bake 10–15 minutes, until cheese is melted and bubbly.

5️⃣ Finish & Serve
Top with Greek yogurt and desired toppings.

🧠 Nutrition Facts (Estimated – Per Serving)

💡 Tips & Variations

• Extra protein: Add ¼ cup egg whites to meat while cooking
• Cheesier: Mix half the cheese directly into the meat
• Meal prep: Keeps 4 days in fridge, reheats beautifully
• Air fryer: 375°F for 8–10 minutes after stuffing