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Zucchini Taco Boats

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Zucchini Taco Boats are a healthy, low-carb, gluten-free twist on traditional tacos. Filled with seasoned ground meat, veggies, and topped with cheese and fresh toppings, these boats are perfect for satisfying your taco cravings in a lighter, flavorful way. Ideal for anyone seeking a delicious, healthy meal that’s easy to make and customizable with your favorite toppings.

Ingredients

  • 4 medium zucchinis
  • 1 lb ground beef (or ground turkey/chicken for a lighter version)
  • 1/2 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 packet taco seasoning (or homemade seasoning)
  • 1/2 cup diced tomatoes (optional)
  • 1 cup shredded cheese (cheddar, Monterey Jack, or a mix)
  • 1/4 cup fresh cilantro, chopped (optional)
  • 1/2 cup sour cream or Greek yogurt (optional)
  • 1 lime, cut into wedges
  • Salsa, jalapeños, and other taco toppings (optional)

Instructions

  • Preheat your oven to 375°F (190°C).
  • Slice the zucchinis in half lengthwise and scoop out the center to create boat-like cavities. Set aside.
  • In a large skillet, cook the ground beef over medium heat until browned. Break it up into small pieces as it cooks.
  • Add the chopped onion and minced garlic to the skillet. Cook for 3-4 minutes until the onions soften.
  • Stir in taco seasoning and diced tomatoes (if using). Let cook for another 2-3 minutes. Remove from heat.
  • Place the zucchini halves on a baking sheet, then fill each with the seasoned meat mixture.
  • Top with shredded cheese and bake for 15-20 minutes, until the zucchini is tender and cheese is melted.
  • Garnish with cilantro, sour cream, and your favorite toppings. Serve with lime wedges.

Notes

  • Variations: For a vegetarian version, swap the meat for black beans, corn, and vegetables. For a spicy twist, add diced jalapeños or chili flakes to the meat mixture.
  • Storage: Leftover boats can be stored in an airtight container in the fridge for up to 3 days. Reheat at 350°F for 10-15 minutes.
  • Make Ahead: Prepare zucchini boats and filling separately, then assemble and bake when ready. Can be stored in the fridge up to 1 day in advance.

Find it online: https://thefamilycooking.com/zucchini-taco-boats/