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Spicy Mexican Keto Beef and Mushroom Stuffed Zucchini Boats

These spicy Mexican Keto beef and mushroom stuffed zucchini boats are a flavorful and low-carb meal. Zucchini halves are filled with a savory mixture of ground beef, mushrooms, tomatoes, and spices, then topped with melty pepper jack cheese for a satisfying dish.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 4 boats
Calories 450 kcal

Equipment

  • Baking Dish
  • Large Skillet
  • Spoon

Ingredients
  

Main Ingredients

  • 4 medium zucchini halved lengthwise, seeded
  • 1 tbsp olive oil
  • 1 lb ground beef (80/20)
  • 1/2 cup onion finely chopped
  • 2 cloves garlic minced
  • 1 cup sliced mushrooms
  • 1 (14.5 oz) can diced tomatoes undrained
  • 1/4 cup tomato paste
  • 1 tbsp taco seasoning (check for added sugar)
  • 1/2 tsp cayenne pepper (or to taste)
  • 1/4 cup cream cheese softened
  • 1 cup shredded pepper jack cheese divided
  • Salt and black pepper to taste

For Serving

  • Fresh cilantro chopped (for garnish)
  • 1/4 cup guacamole (for serving)

Instructions
 

Preparation

  • Preheat oven to 375°F (190°C). Scoop out the flesh from zucchini halves, leaving a 1/4-inch border, chop the removed flesh, and set aside. Lightly grease a baking dish and place zucchini boats cut-side up.
  • Heat olive oil in a large skillet over medium heat and cook chopped onion until softened, about 5 minutes.

Cooking the Filling

  • Add ground beef to the skillet, cook until no longer pink, then drain excess fat. Add sliced mushrooms and chopped zucchini flesh, cooking for 5-7 minutes until tender.
  • Stir in minced garlic, cook for 1 minute until fragrant, then add diced tomatoes, tomato paste, taco seasoning, and cayenne pepper. Season with salt and pepper, simmer for 5-7 minutes to meld flavors and reduce liquid.
  • Remove beef mixture from heat, stir in softened cream cheese until incorporated, then stir in half of the shredded pepper jack cheese.

Assembly and Baking

  • Spoon the spicy beef filling generously into each zucchini boat. Sprinkle the remaining 1/2 cup of pepper jack cheese over each stuffed zucchini.
  • Bake for 25-30 minutes, or until the zucchini is tender and the cheese is bubbly and golden.

Serving

  • Let cool slightly before serving. Garnish with fresh chopped cilantro and a dollop of guacamole.

Notes

You can adjust the amount of cayenne pepper to control the spice level. For a milder dish, omit the cayenne pepper. Ensure your taco seasoning is sugar-free to keep this recipe keto-friendly. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.