These taco bowls use diced or spiralized zucchini in place of rice or tortillas. Ground beef (or turkey) is browned in a skillet with onion, garlic and taco spices, the zucchini and tomatoes go in, and cheddar is melted through. Each bowl is topped with more cheddar, sour cream, avocado and cilantro. The recipe makes 4 bowls in 30 minutes and has 6 grams of carbohydrates each, according to the card.
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Everything cooks in one skillet. The toppings do the work of cooling and balancing the spices.
What Goes in the Bowls
- Ground beef or turkey (1 pound): the protein base. Shredded chicken or plant-based proteins such as lentils or crumbled tempeh also work.
- Onion and garlic: 1 medium diced onion and 2 cloves of minced garlic.
- Spices: 1 tablespoon of chili powder, 1 teaspoon each of cumin and paprika, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Chili powder gives the classic taco flavor, cumin adds earthiness and paprika adds smokiness and color.
- Zucchini (2 medium): spiralized or diced. It stands in for the carb base.
- Diced tomatoes (1 cup): canned or fresh. They add moisture.
- Cheddar (1 cup, shredded): half stirred in, half on top.
- Sour cream (1/2 cup), avocado (1, diced), cilantro (1/4 cup) and lime wedges: the toppings.
Cooking in One Skillet
Brown the meat over medium heat for 5 to 7 minutes, breaking it up with a spatula, and drain any excess fat. Add the onion and garlic and cook 3 to 4 minutes until the onion turns translucent. Stir in the spices and cook 2 minutes more, until fragrant.
Add the zucchini and cook 3 to 5 minutes, stirring now and then, until just tender. Stopping at that point leaves a little bite in it. Stir in the tomatoes and heat them through for 2 to 3 minutes. Off the heat, stir in half the cheddar until it melts.
Divide the mixture among bowls and top with the remaining cheddar, the sour cream, avocado and cilantro, with lime wedges on the side.
Variations
- Zucchini boats: halve the zucchini lengthwise, scoop out a little of the center, and fill the boats with the taco mixture.
- Other proteins: shredded chicken or turkey, or lentils or crumbled tempeh for a vegetarian bowl.
- More vegetables: bell peppers, extra tomatoes or fresh spinach, sautéed with the onions and garlic.
- Heat and toppings: sliced jalapeños, guacamole, or pickled red onions. More chili powder makes it hotter, and less makes it milder.
- Herbs: parsley or green onions in place of cilantro.
- Instead of zucchini: yellow squash or cauliflower rice.
What to Serve With It
Cauliflower rice sautéed in olive oil, salt and pepper makes a side. A green salad of leafy greens, cucumbers and a light vinaigrette, with avocado or nuts added, gives a cool contrast. Sparkling water with lime or a low-carb beer goes alongside.
Nutrition per Serving
One bowl has about 450 calories, 34 grams of fat (15 grams saturated), 6 grams of carbohydrates, 2 grams of fiber, 3 grams of sugar, 30 grams of protein and 500 milligrams of sodium.
FAQ
Can I make it ahead of time?
Yes. Make the filling up to three days ahead and keep it in the refrigerator. Reheat it on the stove before serving.
What can replace the zucchini?
Yellow squash or cauliflower rice. Each gives a different texture.
How should leftovers be stored?
In an airtight container in the refrigerator for about three days, with the toppings kept separate until you eat.
Can I freeze the filling?
Yes. Let it cool completely, put it in a freezer-safe container, and freeze for up to three months. Thaw it in the refrigerator overnight and reheat on the stove.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Low Carb Zucchini Taco Bowls: A Healthy Meal Idea!
Ingredients
Instructions
In a large skillet over medium heat, cook the ground beef (or turkey) until browned, about 5-7 minutes. Drain excess fat if necessary.
Add the diced onion and garlic to the skillet. Sauté until the onion is translucent, about 3-4 minutes.
Stir in the chili powder, cumin, paprika, salt, and black pepper. Cook for another 2 minutes until the spices are fragrant.
Add the zucchini to the skillet and cook for 3-5 minutes until just tender, stirring occasionally.
Stir in the diced tomatoes and cook for an additional 2-3 minutes until heated through.
Remove from heat and stir in half of the shredded cheddar cheese until melted.
To serve, divide the zucchini mixture into bowls. Top each bowl with the remaining cheddar cheese, sour cream, diced avocado, and chopped cilantro. Serve with lime wedges on the side.
Notes
For added flavor, consider topping with sliced jalapeños or a dollop of guacamole.
You can substitute the ground beef with shredded chicken or a plant-based protein for a different twist.
Nutrition
| Serving Size | 1 bowl |
|---|---|
| Calories | 450 calories |
| Sugar Content | 3g |
| Sodium Content | 500mg |
| Fat Content | 34g |
| Saturated Fat Content | 15g |
| Unsaturated Fat Content | 19g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 6g |
| Fiber Content | 2g |
| Protein Content | 30g |
| Cholesterol Content | 100mg |