Zucchini Taco Boats

These Zucchini Taco Boats are bursting with delicious flavour, making for the ultimate lower carb, protein packed meal.

Ingredients:

For The Enchilada Sauce – Olive oil – Whole wheat flour – Chili powder – Garlic powder

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

Add olive oil and flour to a small saucepan. Stir and cook for one minute. Add the rest of the spices and stir.

Gradually add the broth and whisk to remove any lumps. Bring to a boil and allow to simmer for 10-15 min or until slightly thickened.

Meanwhile, cook the vegetables in olive oil over medium heat for 5-7 minutes. Set aside.

Add beef to pan and cook until no longer pink, about 4-5 minutes. Return the vegetables to the pan.

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