Keto Mexican Zucchini Boats
Zucchini halves filled with a flavorful ground beef mixture seasoned with Mexican spices. Topped with dairy-free cheese and baked to perfection, this is a delicious and healthy dairy-free, keto-friendly meal.
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Ingredients
- 4 medium Zucchini
- about 450 g Ground Beef
- 1/2 medium Onion
- 1/2 cup Tomato Sauce
- 1 tbsp Chili Powder
- 1/2 tsp Cumin
- 1/2 tsp Garlic Powder
- 1/2 cup Dairy-Free Shredded Cheese
- 1 tbsp Avocado Oil
- 1/4 cup Cilantro
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 190°C.
- 2Cut zucchini in half lengthwise and scoop out the flesh, leaving an approximately 0.64 cm border. Set zucchini boats aside.
- 3Heat avocado oil in a skillet over medium heat. Add onion and cook until softened.
- 4Add ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain excess fat.
- 5Stir in tomato sauce, chili powder, cumin, garlic powder, salt, and pepper.
- 6Fill each zucchini boat with the ground beef mixture. Place in a baking dish.
- 7Sprinkle with dairy-free shredded cheese and bake for 25-30 minutes, or until zucchini is tender.
- 8Garnish with cilantro before serving.
Substitutions
Shredded Cheese → Dairy-Free Shredded Cheese
DAIRY
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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