Zucchini Taco Boats

Zucchini Taco Boats are a healthy twist on a traditional taco night. Furthermore, these low-carb, veggie-packed delights are filled with savory taco flavors and are perfect for a weeknight dinner or meal prep. Finally, they’re easy to make, customizable, and sure to satisfy your taco cravings without the guilt.

Why You’ll Love this Dish

Zucchini Taco Boats Ingredients

• Avocado or Olive Oil
• Zucchinis
• Ground Bison (or any lean Game Meat)
• Avocado or Olive Oil
• Garlic Cloves
• Plain Goat Cheese
• Siete Taco Seasoning
• Microgreens
• Cilantro
• Pico de Gallo
• Red Cabbage
• Lauren Gillan’s Cilantro-Jalapeno Dressing

Preparing the Zucchini

1. First, rinse the zucchini with water and pat dry.
2. Next, slice the zucchini down the middle (lengthwise).
3. Then, using a spoon, scoop out the innards of the zucchini. Place the “innards” in a bowl.
4. Next, place the hollowed-out zucchini onto a parchment-lined or nonstick baking sheet, skin side down. Drizzle with a tablespoon of Avocado or Olive Oil.
5. Finally, set it aside.

Creating the Zucchini Taco Boat Filling

1. First, in a nonstick skillet, heat the teaspoon of oil over medium heat.
2. Next, add the ground Game meat and Siete Taco Seasoning. Break the meat up with a spatula.
3. Then, cook the meat until it is no longer pink (about 10-12 minutes).
4. Finally, turn the heat off and prepare to build the boats.

Building and Baking the Zucchini Taco Boats

1. First, preheat the oven to 350 degrees Fahrenheit.
2. Next, scoop about 1/4 cup of Taco-seasoned Game meat into each of the hollowed-out zucchini.
3. Then, sprinkle the crumbled goat cheese over the top.
4. Next, place the Zucchini Taco Boats into the oven and bake for 20 minutes.
5. Finally, once baked, remove it from the oven and prepare to garnish!

Garnishing, Serving, and Storing the Zucchini Taco Boats

Once the Zucchini Taco Boats are baked, place two on a plate. Next, garnish them with pico de gallo, microgreens, red cabbage, and Lauren’s Cilantro Jalapeno Dressing. Then, serve the taco boats, and enjoy! Finally, to store, place it in an airtight container and in the refrigerator for up to three days.

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Zucchini Taco Boats

Yield: 4 Servings

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Zucchini Taco Boats are a healthy twist on a traditional taco night. Furthermore, these low-carb, veggie-packed delights are filled with savory taco flavors and are perfect for a weeknight dinner or meal prep. Finally, they're easy to make, customizable, and sure to satisfy your taco cravings without the guilt.

Print

Ingredients

• 1 tbsp. Avocado or Olive Oil
• 4 Medium Zucchinis, Halved Lengthwise
• 1 lb. Ground Bison (or any lean Game Meat)
• 1 tsp. Avocado or Olive Oil
• 3 Garlic Cloves, Minced
• 3 oz. Plain Goat Cheese, Crumbled
• 1 Packet Siete Taco Seasoning
• 1/8 c. Microgreens (Garnish)
• 1/2 c. Fresh Cilantro, Chopped (Garnish)
• 1/4 c. Pico de Gallo (Garnish)
• 1/2 c. Red Cabbage, Shredded (Garnish)
• 1/4 c. Lauren Gillan's Cilantro-Jalapeno Dressing (Garnish)

Instructions

Preparing the Zucchini

First, rinse the zucchini with water and pat dry.

1. Next, slice the zucchini down the middle (lengthwise).
2. Then, using a spoon, scoop out the innards of the zucchini. Place the "innards" in a bowl.
3. Next, place the hollowed-out zucchini onto a parchment-lined or nonstick baking sheet, skin side down. Drizzle with a tablespoon of Avocado or Olive Oil.
4. Finally, set it aside.

Creating the Zucchini Taco Boat Filling

1. First, in a nonstick skillet, heat the teaspoon of oil over medium heat.
2. Next, add the ground Game meat and Siete Taco Seasoning. Break the meat up with a spatula.
3. Then, cook the meat until it is no longer pink (about 10-12 minutes).
4. Finally, turn the heat off and prepare to build the boats.

Building and Baking the Zucchini Taco Boats

1. First, preheat the oven to 350 degrees Fahrenheit.
2. Next, scoop about 1/4 cup of Taco-seasoned Game meat into each of the hollowed-out zucchini.
3. Then, sprinkle the crumbled goat cheese over the top.
4. Next, place the Zucchini Taco Boats into the oven and bake for 20 minutes.
5. Finally, once baked, remove it from the oven and prepare to garnish!

Garnishing, Serving, and Storing the Zucchini Taco Boats

Once the Zucchini Taco Boats are baked, place two on a plate. Next, garnish them with pico de gallo, microgreens, red cabbage, and Lauren's Cilantro Jalapeno Dressing. Then, serve the taco boats, and enjoy! Finally, to store, place it in an airtight container and in the refrigerator for up to three days.

Nutrition Information:

Yield: 4 Serving Size: 2
Amount Per Serving: Calories: 490Total Fat: 33gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 106mgSodium: 814mgCarbohydrates: 13gFiber: 4gSugar: 6gProtein: 34g