Cheesy Zucchini Taco Boats
These Cheesy Zucchini Taco Boats don’t just taste great, but they are high protein and low carb. They are a complete meal, or add a side salad as we do. Our Taco Seasoning is sugar-free so you also don’t have to worry about extra empty sugar calories. Using a zucchini as a base to hold the taco filling, is a great alternative to a corn taco shell or flour tortilla wrap. Garnish them as you would a traditional taco with all your favorite toppings.
3 Medium Zucchinis
1 Pound Ground Beef (or Ground Turkey or Protein Crumbles)
4 Tablespoons Sheffield’s Taco Seasoning
8 oz water
1 Cup Cheddar or Mexican Blend Shredded Cheese
2 Roma Tomatoes Seeded and Diced
½ Cup Cilantro Leaves for Garnish
Toppings: Sour Cream, Salsa, Sliced Black Olives, Diced Avocado, or other topping of your choice.
Preheat the oven to 400 degrees. Place rack in medium position.
In a large skillet, brown your choice of beef, ground turkey or other favorite protein crumbles. Add 4 tablespoons of taco seasoning and 8 oz. of water. Turn down to low. Cover and simmer for 10-15 minutes, stirring occasionally or until the mixture starts to thicken up.
While the taco filling cooks, prepare the zucchini boats. Trim off the ends. Cut the zucchinis in half lengthwise. Scoop out the pulp with a spoon, leaving about ½” as a shell. Place the zucchini shells on a low-rimmed baking sheet. Fill each shell with the taco filling, dividing equally. Top each with the shredded cheese. Bake for 20 minutes. The zucchinis should be fork tender but not too soft. Bake an extra 5 minutes if needed.
Remove, top with the diced tomato and cilantro. Serve with the optional toppings and customize them your way. Enjoy.