Enjoy your fresh summer zucchini with these stuffed taco zucchini boats. They are loaded with a taco meat sauce and then topped with all your favorite Mexican toppings. Perfect for taco night! Paleo, Whole30, and Keto too!
Preheat oven to 400 degrees Fahrenheit. Trim the ends off the zucchini and cut them in half lengthwise. Using a small spoon, scoop out the middle of the zucchini boats (You can either add the zucchini pulp to the ground beef mixture or discard), then place them cut side up in a large baking dish. Leave 1/2 inch of the shells. Place the zucchini in a 9×13 baking dish.
In a large skillet, heat avocado oil over medium-high heat. Add the garlic and onion and sauté for 2-3 minutes or until onion is translucent.
Add the ground beef to the skillet and brown, breaking up chunks, until no longer pink. Add in the taco seasoning, green chiles, and salsa. Stir mixture together and cook for about 2-3 minutes or until heated through.
Divide the taco filling into the hollowed zucchini boats.
Bake for 25-30 minutes or until zucchini is cooked through. Remove from oven and top with your favorite Mexican toppings.
Hi, I’m Abbey! Certified Training and Nutrition Coach. Of course, I’m a foodie as well, and I love to show others how GOOD healthy eating can taste. Here you’ll find fitness & nutrition content specific to weight loss, as well as easy, real food recipes. I’d love to get to know you!