keto & low carb
Prep Time 15 mins
COOK Time 35 minutes
– 4 medium zucchini – 2 tbsp olive oil – ½ tsp kosher salt – ½ tsp ground pepper – 1 medium yellow onion, diced to ½″ – 1 lb ground chicken – 1/4 cup taco seasoning (see full post for homemade!) – 2 tbsp tomato paste – 1 cup chicken broth – 1 cup mexican shredded cheese – 2 tbsp fresh chopped cilantro – ½ c chopped tomatoes – 4 tbsp sour cream
Slice the zucchini lengthwise, then scoop out the seeds using a spoon or melon baller. Rub the zucchini with olive oil on all sides, then season with salt and pepper. Arrange on a baking sheet, transfer to the oven, and bake for 15 minutes at 350°F.
Combine all ingredients for the taco seasoning in a lidded jar. Shake to combine.
Combine ground chicken and a diced onion with a bit of olive oil in a skillet over medium high heat. Cook 7-8 minutes, stirring occasionally, until the chicken is no longer pink and the onions are soft.
Add the taco seasoning and tomato paste to the skillet and work both into the ground chicken and onion mixture. Pour in chicken broth, then simmer the chicken taco filling until the broth is absorbed and the sauce thickens.
Scoop the taco filling into the par-baked zucchini boats, then sprinkle shredded cheese on top.
Return to the oven and bake 12-15 minutes longer, or until the cheese is melted and bubbling.
Garnish with you favorite taco toppings and serve right away.