These Taco Stuffed Zucchini boats are one of our favorite easy dinner recipes. You can make it with fresh, or leftover taco meat from earlier in the week. They are quick to make and easy to clean up. As a bonus they are also wholesome, low carb, and gluten free!
Prep Time15 minutesmins
Cook Time35 minutesmins
Total Time50 minutesmins
Servings: 8boats
Calories: 294kcal
Ingredients
8small zucchini squashabout 2-2.5 lbs
2cupstaco meatprepared- I use this to-die-for Homemade Taco Meat (see note for gluten free)
1cupsharp cheddar cheese
dash salt & pepper
For garnishoptional
1/2cupsour cream
cilantrochopped
Instructions
Preheat the oven to 350˚F.
Cut each zucchini lengthwise and scoop out the seeds using a melon baller. Place them on a baking sheet cut side up.
Pile 1/4 cup meat inside the trough of each zucchini and top with 2 tbsp cheese.
Bake for 30-40 minutes or until the zucchini becomes fork tender. If you prefer you can cook uncovered for half the time and loosely cover with foil at the end for the remaining time.
Once they are done baking, dollop with a tablespoon of sour cream and sprinkle with fresh cilantro. Enjoy!
Notes
To ensure these are gluten free and low carb make sure to use homemade taco seasoning (used in my taco meat recipe) or verify any prepared meat is gluten free.
Feel free to use more or less of any ingredient in this recipe per your taste. It will be great with double the meat if you are a meat lover, or more veggies, or other toppings like guacamole and salsa.