ZUCCHINI TACO BOATS | stuffed zucchini boats

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often less expensive.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: mozzarella cheese

Reduced-fat cheese lowers calories, while mozzarella is often cheaper.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt is healthier and maintains creaminess.

black beans

🥗Healthier: pinto beans

💰Cheaper: canned beans

Pinto beans are often cheaper and provide similar texture.

Trim off the top and bottom of the zucchini and slice them in half lengthwise.

Scoop out the center of the zucchini, leaving about a quarter inch of thickness around the sides and bottom, and set the scooped out zucchini aside.

Transfer the zucchini halves into a large baking dish and lay a little bit of salsa on the bottom of the dish.

Heat a nonstick sauté pan over medium-high heat and add a little bit of olive oil.

Add 1 cup of chopped onion and a pinch of salt to the pan and sauté until the onion is translucent.

Push the onion to one side of the pan and add 1 pound of ground beef with a pinch of salt, breaking it down into crumbles as it cooks until browned.

Stir in 2 tablespoons of taco seasoning, a little more salt, and black pepper.

Add 1 cup of cauliflower rice, the diced bell pepper, and the chopped zucchini from the centers to the meat mixture and stir to combine.

Pour some salsa on top of the mixture and let it simmer for 5 to 10 minutes until everything thickens up.

Divide the filling evenly among the zucchini boats, packing it in tightly.

Top each stuffed zucchini with shredded cheddar cheese.

Cover the baking dish with foil and bake in a 350°F oven for about 25 minutes.

Remove the foil and check that the cheese is melted and the zucchini is tender; if baking from the fridge, add an extra 10 minutes as needed.

Garnish with fresh chopped cilantro and diced tomatoes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens