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.
Ingredients
- 4 medium zucchinis, cut in half lengthwise
- 2 cups prepared Taco Filling, warmed
- 1 lb (450 g) lean ground beef
- 2 tbsp Taco Seasoning
- 2 cups prepared Poco Picante Salsa
- 2 tbsp Poco Picante Salsa Mix
- 1 cup diced tomatoes
- 1 tsp lime juice, optional
- cilantro, optional
- 1⁄2 cup Mexican blend shredded cheese
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.
Epicure Products Used
Nutritional Information
Per serving(2 boats): Calories 260, Fat 11 g (Saturated 4 g, 0 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!
Perfectly Balance Your Plate
Serve with 2 cups mixed greens and veggies and 1⁄2 cup brown rice.