14 Day Keto Meal Plan : Day 13 : Supper


Keto Tex-Mex stuffed zucchini boats

Keto Tex-Mex stuffed zucchini boats

Zucchini takes on the taco and delivers keto tastiness instead of crunch. This boat delivers more veggie goodness than the original, but with all of your fave Tex-Mex cargo. Anchors aweigh!
Course Lunch, Supper
Keyword Keto


  • 1 lb ground beef or ground turkey
  • 2 tbsp olive oil or butter
  • 1 tsp salt
  • 2 tbsp Tex-Mex seasoning
  • 1 tsp salt
  • ½ cup ¼ oz. finely chopped fresh cilantro (optional)
  • 2 14 oz. zucchini
  • 1 tbsp olive oil
  • 1 cup 4 oz. Pepper Jack cheese, shredded


  • 7 oz. 5½ cups lettuce
  • 4 tbsp olive oil
  • ½ tbsp red wine vinegar or white vinegar 5%
  • salt and pepper


  • Preheat your oven to 400°F (200°C).
  • Split each zucchini in half, lengthwise, and remove the seeds. Sprinkle with salt and let sit for 10 minutes.
  • While the zucchini is sitting, brown the ground meat in olive oil in a frying pan. Add salt and Tex-Mex seasoning. Let it cook until most of the liquid has evaporated.
  • Blot off the drops of liquid with paper towels. Place the halves in a greased baking dish.
  • Mix a third of the cheese into the ground beef. Add finely-chopped cilantro (optional).
  • Divide the ground beef and cheese mixture evenly among the zucchini boats. Sprinkle the remaining cheese on top. Bake in the oven for 20 minutes or until the cheese begins to brown. Take the zucchini out and let it cool for five minutes.
  • Mix oil, vinegar, salt and pepper into a simple vinaigrette. Prepare the salad and serve alongside the zucchini boat.


Try this recipe with pepper jack or an authentic Mexican cheese like Chihuahua. And don't be afraid to spoon on some Keto Salsa Verde to spice things up!

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