The last time I remember making zucchini boats, I almost burnt the house down about 6 years ago. Yep! I put the boats in one of those large pyrex glass dishes + um… put the plastic top on with it right into the oven. 20 minutes later, Bobby complained of a horrible smell. Well, you can guess what it was!
Good thing I have grown a lot since then when it comes to my culinary experience + paying attention to NOT putting things that could melt into the oven. After having these taco zucchini boats this weekend, I know these will easily become a staple in our meal planning.
These taco zucchini boats are not only incredibly easy to make. But, they’re very low carb + full of protein + water to keep you full! There are so many variations you can make to this zucchini boat recipe. You can use a different cheese, make your own salsa, top with guacamole, or choose a different kind of ground meat.
I didn’t batch cook these, so I couldn’t tell you if they hold up well to being reheated. But, they’re so easy to make I don’t even mind taking the 10 minutes to throw them together for lunch or dinner.
Scroll for the taco zucchini boats recipe!
- 1 large zucchini [or 2 smaller]
- 1lb ground pork [substitute with any ground meat]
- 1 packet low-sodium taco seasoning
- 2 cups shredded Mexican cheese
- 1 cup premade salsa
- Preheat your oven to 400 degrees.
- In a pan, cook ground pork through + add in the taco seasoning the last minutes. Set aside.
- Slice zucchini in 1/2 to make boats. Scoop out the insides [you can save them + roast them, if desired!].
- Layer the boats: cheese, meat, + cheese.
- Bake uncovered for 25 minutes.
- When done, spoon salsa on top. Enjoy as-is or add a dollop of sour cream or plain greek yogurt!
*Serving size: 2