Keto Taco Zucchini Dogs

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  • prep time

    prep time

    8 min

  • cook time

    cook time

    15 min

  • ready time

    ready time

    23 min

Keto Taco Zucchini Dogs

8 ratings

Zucchini dogs serve as the ‘shells’ for these taco dogs. The shells are just tender enough the hold a filling of ground beef, taco seasoning blend, diced tomatoes and chilis, and plenty of melted cheddar cheese. Simply slice in with a knife and fork.

Jessica L.

  • Net Carbs

    5.2 g

  • Fiber

    1.9 g

  • Total Carbs

    7.2 g

  • Protein

    46.2 g

  • Fats

    39.2 g

570 cals

Keto Taco Zucchini Dogs

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Zucchini, Raw

    Zucchini, Raw

    8 ounce

  • Salt

    Salt

    ⅛ teaspoon

  • Paprika

    Paprika

    ¼ teaspoon

  • Olive Oil

    Olive Oil

    3 teaspoon

  • Hamburger Or Ground Beef, 90% Lean

    Hamburger Or Ground Beef, 90% Lean

    10 ounce

  • Olive Oil

    Olive Oil

    3 teaspoon

  • Salt

    Salt

    ⅛ teaspoon

  • Black Pepper, Ground

    Black Pepper, Ground

    ⅛ teaspoon

  • Onion Powder

    Onion Powder

    ¼ teaspoon

  • Cumin, Ground

    Cumin, Ground

    ½ teaspoon

  • Crushed Red Pepper by Simply Organic

    Crushed Red Pepper by Simply Organic

    ¼ tsp

  • Diced Tomatoes With Green Chilies by Kroger

    Diced Tomatoes With Green Chilies by Kroger

    ½ cup

  • Cheddar Cheese, Natural

    Cheddar Cheese, Natural

    ½ cup, shredded

Recipe Steps

steps 5

23 min

  • Step 1

    Preheat an oven to 375 degrees. Prepare a large zucchini by slicing it in half lengthwise. Use a paring knife and spoon to scoop out the centers of the squash, leaving 2, ½-inch thick shells. Sprinkle the salt, paprika, and olive oil over the zucchini.
    Step 1
  • Step 2

    Turn the zucchini shells over onto a sheet tray. Bake the tray for 12 minutes. Set the zucchini aside to cool when done.
    Step 2
  • Step 3

    While the zucchini is cooking, combine the ground beef with the olive oil, salt, pepper, onion powder, cumin, and red pepper in a pan over high heat. Cook until the beef has browned.
    Step 3
  • Step 4

    Turn the heat down to medium and stir in the diced tomatoes and chilis. Let the pan cook undisturbed for just 2 minutes. Then, reduce the heat to low and stir in the cheddar cheese until it melts.
    Step 4
  • Step 5

    Flip over the zucchini shells and fill each one with the beef taco filling. Use a spoon to pack the shells with the filling so it adheres with the melted cheese. Serve immediately while hot.
    Step 5

Comments 6

  • Granny’ssecret garden

    Granny’ssecret garden 3 years ago

    Why not add the zucchini meat to the hamburger?

    • MycaNic

      MycaNic 3 years ago

      So good!

      • Gbunny73

        Gbunny73 4 years ago

        Omg these things are SO yummy!

        • SJacobs7

          SJacobs7 5 years ago

          Making these tonight cant wait to enjoy! I call them zucchini boats!

          • kays3272a78

            kays3272a78 5 years ago

            Who cares what they’re called? They taste yum! Thank you for the recipe. It’s a keeper.

            • Fatfree

              Fatfree 5 years ago

              Are they hot dogs or taco’s?!? Please change name to Zucchini Taco’s!