Zucchini Taco Boats (gluten-free, grain-free & a vegetarian option!)
These Zucchini Taco Boats are a healthy way to shake up taco night! All the flavors of tacos packed with extra veggies. Gluten-free & vegetarian-friendly!
Prep Time:15 mins
Cook Time:30 mins
Total Time:45 mins
Yield:8 zucchini boats
Oil for cooking
1/2 onion, diced
1 bell pepper, diced
1 jalapeno, diced (optional)
1 pound ground beef or turkey, or 1 15-ounce can black beans, drained and rinsed
1/2 cup corn kernels, canned or frozen
1 14.5-ounce can diced tomatoes
2 teaspoons chili powder
1 teaspoon cumin
Salt and pepper to taste
1 cup shredded Mexican blend cheese (or your favorite cheese)
Salsa and cilantro for serving (optional)
Preheat oven to 375F. Grease a 9×13” casserole dish.
Slice each zucchini in half lengthwise. Use a spoon or a melon baller to scoop out the flesh in the middle of each zucchini. Place zucchini in the casserole dish.
In a large skillet, warm a little oil over medium heat. Add onion, bell pepper and jalapeño; cook for 5-7 minutes, until the onions becomes translucent.
Add the beef/turkey or black beans, corn, diced tomatoes, chili powder and cumin; stir to combine. Cook for about 5 minutes, until the meat (if using) is thoroughly browned, breaking up any large chunks. Season with salt and pepper to taste.
Scoop the mixture into each zucchini half. Sprinkle the zucchini with cheese.
Bake for 30 minutes, until the cheesy is bubbly and starting to brown. Serve with salsa and fresh cilantro.