Zucchini Taco Boats
I've been pretty zucchini obsessed lately! Making pastas with zoodles, using them in stir fry and then there's this! Zucchini Taco Boats!
As much as I loveeeee tacos, I wasn't sure these would cut it. But, how wrong I was! They actually have the perfect crunch, are nice and hearty and fit all of the yummy toppings you would want to stuff your taco with without breaking the shell.
These make the perfect, delicious low carb meal that you can whip up in just 20 minutes or less. You just hallow out the centers of each side, bake and then fill up with all of your favorite ingredients. These are filled with ground turkey, vegan "cheese", shredded lettuce, tomato and topped with my famous guacamole recipe! Your friends and family will love these and and be impressed with how yummy these taste as a substitute for tortillas or shells.
Make your own DIY taco bar by whipping these up and then setting out all of the toppings for everyone to customize their own taco boat! Scroll down for the super easy recipe for these AND my tasty taco seasoning!
1 tablespoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon oregano
1 tablespoon cumin
1/2 teaspoon salt
1/2 teaspoon garlic powder
2 teaspoon black pepper
1 1/2 teaspoon paprika
1/4 teaspoon red pepper flakes
Mix all ingredients together well. Use on meat and veggies. If you double or triple the recipe, store in an air tight jar for up to a month.
2-4 zucchini (depending how many you are feeding)
1 pound ground beef, turkey or chicken
1 tablespoon olive oil
1/4 cup water
Other toppings such as: shredded lettuce or cabbage, tomatoes, cheese, jalapeños, onions, olives
Pre-heat oven to 400 degrees. Half each zucchini and scoop out insides, leaving the shell.
Rub inside and outside of zucchini with olive oil until evenly coated. Line up on a baking sheet and set to the side.
In a medium skillet, cook meat until no longer pink. Drain any excess oil from pan. Add taco seasoning and water and let simmer until water has cooked down.
Top zucchini boats with turkey and pop into oven for 20 minutes, or until zucchini becomes tender. Top with cheese, all of your other dream toppings and ENJOY!