Low Carb Zucchini Taco Bowls
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!
How to Make It
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 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 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 4
Saute the onion and bell pepper for about 3-5 minutes, or until they begin to brown.
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 6
Continue cooking and stir occasionally until the meat has browned.
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!
Ingredients
- Zucchini, Raw 2 cup, sliced
- Extra Virgin Olive Oil 1-½ tablespoon
- Hamburger Or Ground Beef, 85% Lean ½ pound
- Chili Powder ½ teaspoon
- Cumin, Ground ¼ teaspoon
- Garlic Powder ¼ teaspoon
- Paprika ¼ teaspoon
- Spices Oregano Dried ¼ teaspoon
- Salt ¼ teaspoon
- Red Onion ⅛ cup, chopped
- Red Bell Peppers, Raw ¼ cup, chopped