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Easy Stuffed Taco Zucchini Boats in white casserole dish

Loaded Taco Zucchini Boats (Paleo, Whole30)


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  • Author: Abbey Blackwell
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Diet: Gluten Free

Description

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!


Ingredients

Scale
  • 3 medium sized zucchini
  • 1 pound ground beef or ground turkey
  • 1/2 red onion, diced
  • 2 garlic cloves, minced
  • 1 4-ounce can diced green chiles
  • 1 cup mild salsa

Taco seasoning:

  • 1 1/2 tablespoons chili powder
  • 1/2 tablespoon cumin
  • 1/2 tablespoon paprika
  • 1 teaspoon oregano
  • 1 teaspoon onion powder
  • 1 1/2 teaspoons garlic powder
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon sea salt

Toppings:


Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Divide the taco filling into the hollowed zucchini boats.
  5. Bake for 25-30 minutes or until zucchini is cooked through. Remove from oven and top with your favorite Mexican toppings.

Notes

  • Zucchini pulp: you can either add the chopped zucchini pulp to the beef mixture while it’s cooking or save it in a container for another recipe.
  • If you decide to use avocado mayonnaise or cheese, spread or sprinkle it over the zucchini boats and then bake.
  • You should be able to fill 3-4 zucchini, but it will depend on the size. If you have a little extra taco filling, save it for lunch the next day and make a taco salad.
  • The baking time will depend on the size of the zucchini, and how tender you like your zucchini, so be sure to keep an eye on them around the 20-30 minute time range.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Oven
  • Cuisine: Mexican

Nutrition

  • Serving Size:
  • Calories: 130
  • Sugar: 2.3 g
  • Sodium: 746.7 mg
  • Fat: 3.2 g
  • Carbohydrates: 7.2 g
  • Protein: 18.1 g
  • Cholesterol: 45.2 mg