ZUCCHINI TACO BOATS
Taco stuffed zucchini boats are a healthy, veggie-forward, Mexican-inspired meal. They’re light and fresh yet surprisingly filling. You’ll definitely go back for seconds on this recipe!
They’re a great way to enjoy your favorite authentic taco flavors, but wrapped up in a healthy, vegetable container – fresh zucchini! And while I’m using ground beef today, you could also use any of those previously mentioned meats. So have fun with the recipe!
INGREDIENTS:
You’re swapping tortillas for crisp zucchini (it’s super easy). But other than that, you can top these zucchini boats with your favorite taco toppings. Here’s what I used:
- Zucchini: try to grab large zucchini that are about the same size so you’ve got room for plenty of filling!
- Ground beef: I’m using 90% ground beef (which usually means I don’t have to drain fat from the pan), but you can use your favorite beef-to-fat percentage.
- Taco Seasoning: There’s no comparison when it comes to the homemade taco seasoning. Fresh is best!
- Taco Toppings: I’m using sour cream, diced tomatoes, sliced green onions, avocado, and cilantro.
Zucchini Taco Boats
These taco stuffed zucchini boats are a healthy, gluten-free, low-carb, Mexican-inspired dinner!
Ingredients
- 4 large Zucchini
- 1 lb Ground Beef
Taco Seasoning
- 1 tbsp Chili Powder
- 1 tsp Ground Cumin
- 1 tsp Garlic Powder
- 1/2 tsp Paprika
- 1/2 tsp Oregano
- 1/2 tsp Kosher Salt
- 1/4 tsp Black Pepper
Toppings
- 1/2 cup Sour Cream
- 3 Green Onion thinly sliced
- 2 Roma Tomatoes diced
- 1 Avocado thinly sliced
- 1 bunch Fresh Cilantro
- 1 Lime to squeeze on top
Instructions
- Preheat the oven to 375°F (190°C). Heat a large skillet on medium heat and add the ground beef. Use your spatula to break up the beef. Add the spices, stir to combine, and cook for 7 to 10 minutes or until browned.
- While the ground beef is cooking, slice the zucchini in half lengthwise and use a spoon to scoop out the insides.
- Place the zucchini on a parchment-lined baking tray and fill with the ground beef. Cook for 15 to 20 minutes in the oven, or until the tops are browned and the zucchini is slightly softened.
- Remove the stuffed zucchini from the oven and drizzle with sour cream, a sprinkle of diced tomatoes and green onions, a few slices of avocado,some fresh cilantro, and a squeeze of lime juice.
Tried this recipe?Let us know how it was!