You will love these taco boats because they are a healthy alternative to a typical taco with a tortilla. As a Dietitian, I love putting an emphasis on ways to consume traditional foods we love (tacos) by butting a fun twist on the recipe; like tacos and zucchini taco boats. For me, cooking and baking are both stress relievers. With cooking I have freedom — the freedom to add extra garlic if I want or add different vegetables to a soup. The creativity and imagination is endless with cooking! And when I am baking it’s a time to be somewhat of a perfectionist while also testing my patience; remembering not to over mix the dough or adding in only 1 teaspoon of salt and not mistaking it for 1 tablespoon. The specifics that go in to baking takes my mind off of everything else going on in my world due to the intense focus baking requires. When cooking these stuffed zucchini boats today I had so much fun looking at the spice rack and thinking, ok what else can I add? And that is the beauty of cooking.
Zucchini taco boats ingredients
Don’t let the lengthy ingredient list fool you, most of what you’ll need for these Mexican zucchini boats are spices! For this zucchini taco boat recipe, you’ll need:
Zucchini: be sure to purchase decent sized zucchini. Salsa: we like to buy spicy salsa, but of course you can use your favorite. Ground turkey: you can substitute ground chicken or beef in these too! Taco seasoning packet Spices: I like to add a few extra seasonings in additional to the taco packet for more flavor! White or yellow onion Bell pepper: a red bell pepper, or your favorite color. Tomato sauce: an 8 oz. can works great! Jalapeño: seeded and membrane removed Shredded cheese: we like using the Mexican 3 cheese blend on these! Toppings of choice
How to make zucchini taco boats
Tips for making zucchini boats
Don’t throw out the insides you’ve scooped from zucchini boats! Chop up the bits of zucchini you’ve removed to make the boats and add it back into the taco filling. If possible, try to purchase relatively fat zucchini for this recipe. Skinny zucchini can’t hold as much filling, and you’ll want lots of filling! If you prefer spicier zucchini taco boats, leave the jalapeño seeds in the filling. Just be careful not to touch your eyes after slicing the jalapeño because the juice from the pepper really stings.
