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 Keto Zucchini Boats - Perfect Low Carb Dinner Recipe
These fresh Keto zucchini boats are stuffed with ground beef, topped with cheese and they make an amazing keto, low-carb and gluten-free meal. This is a healthy dinner recipe that all of your family is going to love!
These fresh zucchini boats are stuffed with ground beef, topped with cheese and makes an amazing keto, low-carb and gluten-free meal. This is a healthy dinner recipe that all of your family is going to love!
Course Main Dish
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 45 minutes
Servings
people
Ingredients
  • 5/6 Zucchini medium or large
  • 1 kg ground beef
  • 1 red onion
  • 1 red pepper chopped
  • 2 garlic cloves minced
  • 2 tbsp olive oil
  • 1 tbsp cumin
  • 1 tbsp sweet paprika
  • 1 cup cherry tomatoes cut in half
  • 1/2 cup red beans
  • 1 tbsp lime juice
  • 1 tbps parsley chopped
  • Salt
  • Black Pepper
Course Main Dish
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 45 minutes
Servings
people
Ingredients
  • 5/6 Zucchini medium or large
  • 1 kg ground beef
  • 1 red onion
  • 1 red pepper chopped
  • 2 garlic cloves minced
  • 2 tbsp olive oil
  • 1 tbsp cumin
  • 1 tbsp sweet paprika
  • 1 cup cherry tomatoes cut in half
  • 1/2 cup red beans
  • 1 tbsp lime juice
  • 1 tbps parsley chopped
  • Salt
  • Black Pepper
These fresh zucchini boats are stuffed with ground beef, topped with cheese and makes an amazing keto, low-carb and gluten-free meal. This is a healthy dinner recipe that all of your family is going to love!
Instructions
  1. Pre-heat the oven to 180º C or 370ªF.
  2. Slice the zucchini in half lengthwise and use a spoon to scoop out the insides. Season with salt, black pepper and drizzle with oliveoil. Place into the oven and bake ir for 20-25 minutes.
  3. While the zucchini is cooking, add the red onion and garlic cloves in a larged skillet. Cook for 2 minutes.
  4. Season ground beef with lime juice, sweet paprika, cumin, black pepper, chili pepper and salt. Mix it very well to combine.
  5. Add this mixture to the skillet and continue to cook for about 5 minutes, tossing and breaking up occasionally until just cooked through.
  6. Add red beans and cherry tomatoes.
  7. Stir in chicken broth and bring to a simmer then reduce heat to medium-low and let simmer until sauce has reduce.
  8. Fill the zucchini boats with ground beef mixture. Add shredded cheese on top.
  9. Place back into the oven and cook for 5 minutes or until cheese is melted. Drizzle with parsley chopped.
  10. Serve hot.
Recipe Notes

Store leftovers in the refrigerator for up to 3 days.

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