Low Carb Zucchini Taco Bowls

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  • prep time

    prep time

    10 min

  • cook time

    cook time

    44 min

  • ready time

    ready time

    54 min

Low Carb Zucchini Taco Bowls

58 ratings

These bowls are super satisfying and full of healthy fats and veggies. If you haven’t tried making roasted crispy zucchini rounds, you’ve been missing out! They are very flavorful, and a great part of any low carb dish! In this dish, Mexican-spiced beef and roasted zucchini are paired in a salad bowl with all of the good taco fixings, including lettuce, tomato and avocado. Feel free to add a handful of cheese or dollop of sour cream!

  • Net Carbs

    6 g

  • Fiber

    4.6 g

  • Total Carbs

    10.7 g

  • Protein

    32.5 g

  • Fats

    29.9 g

437 cals

Low Carb Zucchini Taco Bowls

#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

    2 cup, sliced

  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    1-½ tablespoon

  • Hamburger Or Ground Beef, 85% Lean

    Hamburger Or Ground Beef, 85% Lean

    ½ pound

  • Chili Powder

    Chili Powder

    ½ teaspoon

  • Cumin, Ground

    Cumin, Ground

    ¼ teaspoon

  • Garlic Powder

    Garlic Powder

    ¼ teaspoon

  • Paprika

    Paprika

    ¼ teaspoon

  • Spices Oregano Dried

    Spices Oregano Dried

    ¼ teaspoon

  • Salt

    Salt

    ¼ teaspoon

  • Red Onion

    Red Onion

    ⅛ cup, chopped

  • Red Bell Peppers, Raw

    Red Bell Peppers, Raw

    ¼ cup, chopped

  • Romaine Lettuce

    Romaine Lettuce

    2 cup, shredded

  • Cherry Tomato

    Cherry Tomato

    ⅓ cup, sliced

  • Hass Avocado

    Hass Avocado

    ¼ each

Recipe Steps

steps 7

54 min

  • Step 1

    Slice the zucchini into ¼” rounds and coat with 1 Tbsp. olive oil. Lay flat on a sheet pan and roast at 375 degrees Fahrenheit for 20 minutes.
    Step 1
  • Step 2

    Flip the zucchini over and continue roasting for another 10-20 minutes or until they are golden and begin to get slightly crispy.
    Step 2
  • Step 3

    While the zucchini is roasting, chop the onion and bell pepper. Add the onion, pepper, and ½ tablespoon of olive oil to a skillet over medium heat.
    Step 3
  • Step 4

    Saute the onion and bell pepper for about 3-5 minutes, or until they begin to brown.
    Step 4
  • Step 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.
    Step 5
  • Step 6

    Continue cooking and stir occasionally until the meat has browned.
    Step 6
  • Step 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!
    Step 7

Comments 27

  • StellarKetone277087

    StellarKetone277087 2 months ago

    Substituted ground turkey. Works great

    • ShannonAlexandria

      ShannonAlexandria 3 years ago

      I used an air fryer for the zucchini and I also thought it was amazing.

      • IncredibleMacadamia702214

        IncredibleMacadamia702214 3 years ago

        Roasting the zucchini is tough, needs more spice flavor. Overall a mild taco type meal,

        • Keto tex

          Keto tex 3 years ago

          This hit the spot absolutely amazing

          • Katrinkajo

            Katrinkajo 4 years ago

            This spice mix is excellent. I made with ground turkey and loved it. My zucchini pieces were a flop consistency wise (either mushy or burnt) but I had fun snacking them out of the pan - tasted great. (Need to research this a bit more.) will never buy taco mix from the store again.

            • MzSaydee

              MzSaydee 4 years ago

              Omg me either!! I used a more paprika but everything else was great. No more store bought taco seasoning !!

          • Joyce

            Joyce 4 years ago

            Do you drain the hamburger after cooking?

            • lele

              lele a month ago

              Yes always

            • MzSaydee

              MzSaydee 4 years ago

              Yes.

          • Hokumsheik

            Hokumsheik 4 years ago

            Can I cook the zucchini in an air-fryer ?

            • CorrieKeto

              CorrieKeto 4 years ago

              Yes we do, reduced the time by about half. We use our air fryer for everything. It’s so hot in Tucson we have to turn on the conventional oven unless it is dead of winter.

          • STXSharon

            STXSharon 4 years ago

            Can you roast the zucchini on parchment paper?

            • IneffableArugula473870

              IneffableArugula473870 3 years ago

              Absolutely. I'd die without my parchment paper 👍🏻

          • CST

            CST 4 years ago

            Tried this without the zucchini and added salsa and Mexican blend cheese! It’s very good!

            • Annalaura

              Annalaura 4 years ago

              My husband and I loved this recipe 😎😎😎😎

              • LynSu1969

                LynSu1969 4 years ago

                I love this recipe but substitute lamb for beef and green onion for red. Plus when I want to save time I use my food dehydrator to make the zucchini chips in bulk so I can pull out what I need when I need. (They're great with guac when you want a quick snack!)

                • Bestcara

                  Bestcara 4 years ago

                  Inspriring. T Y !

              • FatBustinBecky

                FatBustinBecky 4 years ago

                Actually loved the zucchini part. This was the easiest and most meal prep friendly recipe, as most of these things you can buy in large quantities and make big batches, and store (minus the lettuce/avocado, add later). My zucchini was mushy so do some reading on blogs on how to make them crispier for extra tips (eg. blot moisture, be sparing with olive oil, cook longer, etc)

                • Gipsonav

                  Gipsonav 5 years ago

                  I liked the concept of this dish but the zucchini tasted sweet and didn’t mesh well with the dish. Next time I will eliminate the zuchinni.

                  • Brownsuga7

                    Brownsuga7 5 years ago

                    This was delicious!! I added cheese, salsa and sour cream.

                    • LJ

                      LJ 5 years ago

                      This was outstanding, thank you for the recipe!!

                      • Anonymous

                        Anonymous 5 years ago

                        Is there a nutritional reason why cheese or sour-cream wasn't used in the receipt? Currently have it on the stove!

                        • Mr orange

                          Mr orange 5 years ago

                          You can totally use cheese. It adds fat if your actually following the diet and you may need that

                      • Lisa

                        Lisa 5 years ago

                        One of my favs! The roasted zucchini makes it fabulous!

                        • Jennifer

                          Jennifer 5 years ago

                          So good, I dehydrated my zucchini, gave it great crunch.

                          • Caroline66

                            Caroline66 5 years ago

                            Can you meal prep for 4-6 days since the zucchini is crispy and dry? Adding the avocado and sour cream day of and putting lettuce on the top of the other ingredients?

                            • PamA05

                              PamA05 5 years ago

                              That was a wonderful dinner!