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Taco Stuffed Zucchini Boats

average rating is 3 out of 5, based on 150 votes

Looking for a delicious and healthy twist on tacos? Try our Taco Stuffed Zucchini Boats recipe! Juicy ground buffalo, chicken, or lean beef mixed with zesty spices and veggies, all nestled in tender zucchini boats. Topped with Soza Salsa and sprinkled with scallions and nutritional yeast, these boats are bursting with flavor. It's a low-carb, gluten-free dish that's easy to make and perfect for a satisfying meal. Get ready to impress your taste buds and enjoy a guilt-free indulgence!

Serving suggestions/tips:

Serve the Taco Stuffed Zucchini Boats as a main course accompanied by a side salad or steamed vegetables.

Top the boats with additional garnishes like grated cheese, diced avocado, or a dollop of sour cream for extra creaminess.

Make a larger batch and serve it as a crowd-pleasing appetizer or party dish.

Customize the recipe by adding your favorite taco toppings such as chopped tomatoes, jalapeños, or black olives.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

Chicken Beef Dinner Lunch Main Meal Moderate Gluten-free low-carb gluten-free high-protein low-calorie keto-friendly paleo-friendly dairy-free nut-free sugar-free grain-free clean eating diabetic-friendly weight-loss-friendly heart-healthy antioxidant-rich fiber-rich vitamin-rich nutrient-dense protein-packed balanced meal lean meat vegetable-packed low-sodium inflammation-fighting gut-friendly satiating energizing flavorful guilt-free

Ingredients

4 medium zucchini, cut in half lengthwise
½ cup Soza Salsa
1 lb ground buffalo or ground chicken or lean beef
1 tsp garlic powder
1 tsp cumin
1 tsp sea salt, or to taste
1 tsp chili powder
1 tsp paprika
½ tsp oregano
½ small onion, minced
2 tbsp bell pepper, minced
4 oz Pomi tomato sauce
¼ cup water
¼ cup chopped scallions, for topping
Bragg's Nutritional Yeast, to taste

Directions

Preheat your oven to 375°F (190°C).
Using a spoon, carefully scoop out the center of each zucchini half to create a hollow "boat" shape. Set aside the scooped-out zucchini flesh.
In a skillet over medium heat, cook the ground buffalo or your preferred meat choice until it's browned and fully cooked. Break it up into smaller pieces as it cooks.
Add the minced onion and bell pepper to the skillet and cook until they are softened, about 3-4 minutes.
Add the reserved zucchini flesh to the skillet along with the garlic powder, cumin, sea salt, chili powder, paprika, and oregano. Stir well to combine all the ingredients.
Pour in the Pomi tomato sauce and water. Mix everything together and let it simmer for 5-7 minutes, allowing the flavors to meld.
Fill each zucchini boat with the taco meat mixture, distributing it evenly among the boats.
Place the stuffed zucchini boats in a baking dish, and spoon Soza Salsa over the top of each boat.
Bake in the preheated oven for 20-25 minutes, or until the zucchini boats are tender.
Once cooked, remove the zucchini boats from the oven. Sprinkle chopped scallions and Bragg's Nutritional Yeast on top for added flavor and garnish.
Serve the Taco Stuffed Zucchini Boats immediately and enjoy!