Taco Zucchini Boats
Looking for a healthy & delicious recipe to use up your summer zucchini bounty? Look no further! These taco-filled zucchini boats are filled with warm Taco Filling and topped with melty cheese. If you’re eating lower carb meals, this fits the bill and is still incredibly satisfying.
Perfectly Balance Your Plate
Serve with 2 cups mixed greens and veggies and 1⁄2 cup brown rice.
Ingredients
4 medium zucchinis, cut in half lengthwise
2 cups preparedTaco Filling, warmed
2 cups preparedPoco Picante Salsa
1⁄2 cup Mexican blend shredded cheese
Toppings (optional): extra Poco Picante Salsa, chopped cilantro or green onion, sliced avocado.
Preparation
- Preheat broiler to high.
- Using the tip of a spoon, scrape out centers of zucchini halves, leaving 1⁄4” thick shell on each half. Chop and stir zucchini centres into taco filling; set aside.
- Place zucchini shells in Multipurpose Steamer. Cover and microwave on high for 4 min, or just until tender.
- Spread salsa in bottom of a large baking dish. Tuck in zucchini halves (they can touch).
- Fill zucchini hollows with taco filling; press in to pack down. Sprinkle cheese on top.
- Place dish on a Sheet Pan. Broil, rotating pan, until cheese evenly melts, 1–2 min. Garnish with toppings, if desired.
Nutritional Information
Per serving (2 boats): Calories 260, Fat 11 g (Saturated 4 g, Trans 0 g), Cholesterol 50 mg, Sodium 670 mg, Carbohydrate 17 g (Fiber 3 g, Sugars 4 g), Protein 27 g.
Tips
Add a dollop of sour cream or Greek yogurt—they taste great with salsa!
Shop This Recipe
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