Low Carb Zucchini Taco Bowls Recipe

Gluten Free
Lunch
Main Dishes
Paleo
4.5/5
(59 reviews)
Low Carb Zucchini Taco Bowls
Zylo Recipes

Description

Imagine a vibrant bowl brimming with textures and flavors, a symphony of savory and fresh elements dancing together. At the heart of this dish is seasoned ground beef, its rich, meaty character enhanced by a thoughtful blend of Mexican-inspired spices. Each bite offers a warm, earthy depth, reminiscent of a comforting taco night.

This seasoned beef forms a delicious base, ready to be complemented by an array of colorful and crisp toppings. Adding a delightful contrast to the savory beef are tender zucchini rounds. Roasting brings out their inherent sweetness and creates a slightly caramelized exterior.

The roasting process coaxes a nutty flavor from the zucchini, resulting in a moreish component that perfectly complements the seasoned beef. These zucchini rounds are not just a side; they are integral to the bowl's overall flavor profile. To complete this satisfying meal, imagine a bed of crisp, cool lettuce providing a refreshing counterpoint to the warm elements.

Diced tomatoes add a juicy burst of freshness, their natural acidity cutting through the richness of the beef and zucchini. And then there's the creamy avocado, its smooth, buttery texture adding a luxurious element. The avocado's mild flavor also helps to bind the other ingredients together, creating a cohesive and harmonious blend.

Everything is served in a bowl allowing you to enjoy a lighter take on traditional tacos. This dish is incredibly versatile and satisfying, a blank canvas for your culinary creativity. Feel free to add your personal touch – a dollop of cheese for extra richness, a spoonful of tangy sour cream for a creamy coolness, or a drizzle of hot sauce for a fiery kick.

This bowl is more than just a meal; it's an experience. Each ingredient contributes its unique flavor and texture, creating a balanced and fulfilling dish that will leave you feeling satisfied and energized.

Preparation Time

Prep Time
10 min
Cook Time
44 min
Total Time
54 min

Nutrition Information

Per 1 servings serving
C
Calories
400 Kcal

C
Carbs
15 g
Fi
Fiber
5 g
Sugar
7 g

P
Protein
30 g

C
Fats
25 g
Saturated Fats 10 g
Unsaturated Fats 12 g

Cholestrol 75 mg
Sodium 450 mg
Potassium 700 mg
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Ingredients

    1.
    Zucchini, Raw
    Zucchini, Raw
    2 cup, sliced
    2.
    Extra Virgin Olive Oil
    Extra Virgin Olive Oil
    1-½ tablespoon
    3.
    Hamburger Or Ground Beef, 85% Lean
    Hamburger Or Ground Beef, 85% Lean
    ½ pound
    4.
    Chili Powder
    Chili Powder
    ½ teaspoon
    5.
    Cumin, Ground
    Cumin, Ground
    ¼ teaspoon
    6.
    Garlic Powder
    Garlic Powder
    ¼ teaspoon
    7.
    Paprika
    Paprika
    ¼ teaspoon
    8.
    Spices Oregano Dried
    Spices Oregano Dried
    ¼ teaspoon
    9.
    Salt
    Salt
    ¼ teaspoon
    10.
    Red Onion
    Red Onion
    ⅛ cup, chopped
    11.
    Red Bell Peppers, Raw
    Red Bell Peppers, Raw
    ¼ cup, chopped
    12.
    Romaine Lettuce
    Romaine Lettuce
    2 cup, shredded
    13.
    Cherry Tomato
    Cherry Tomato
    ⅓ cup, sliced
    14.
    Hass Avocado
    Hass Avocado
    ¼ each

Instructions

    1.
    Slice the zucchini into frac{1}{4}" rounds and coat with 1 Tbsp. olive oil. Lay flat on a sheet pan and roast at 375 degrees Fahrenheit for 20 minutes.
    2.
    Flip the zucchini over and continue roasting for another 10-20 minutes or until they are golden and begin to get slightly crispy.
    3.
    While the zucchini is roasting, chop the onion and bell pepper. Add the onion, pepper, and frac{1}{2} tablespoon of olive oil to a skillet over medium heat.
    4.
    Saute the onion and bell pepper for about 3-5 minutes, or until they begin to brown.
    5.
    Add the ground beef and break the meat up so it cooks more quickly. Add the salt, garlic powder, chili powder, cumin, and oregano.
    6.
    Continue cooking and stir occasionally until the meat has browned.
    7.
    Assemble two bowls by using shredded romaine lettuce as a base. Split the zucchini and ground beef into two bowls. Top each bowl with avocado and tomato!