These healthy Mexican Zucchini Taco Boats are the perfect low-carb recipe when you're craving Mexican food. Serve this delicious stuffed zucchini with spicy salsa, guacamole, or sour cream.
Cut both the stem and the blossom ends off of each zucchini and slice in half lengthwise. Scoop the seeds out using a spoon with a slightly sharp edge, leaving about ½-inch of zucchini around all sides. (Reserve the zucchini flesh that was scooped out.)
Drizzle 1 tablespoon of oil over all of the insides of the zucchini boats and sprinkle with ¼ teaspoon of salt. Place zucchini flat-side down on a large baking sheet in a single layer and bake in preheated oven for 10 minutes.
Saute chopped bell pepper, onion, salt, and pepper in 2 tablespoons of oil over medium heat in a large stainless steel skillet for 2-3 minutes.
Push vegetables to the side of the skillet and add ground meat. Cook for 7-10 minute or until meat is completely cooked through. Drain any excess liquid from the pan when meat is done cooking.
Turn off heat and mix in seasoning ingredients, salsa, and ¾ cup shredded cheese.
Flip over all of the pre-baked zucchini boats so the hollow cavity is facing up and fill all 8 zucchini boats with equal amounts of the ground meat taco filling mixture. Sprinkle with the remaining cheese.