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Top view of zucchini taco boats in a white casserole dish on a grey background

Zucchini Taco Boats

These Zucchini Taco Boats are easy to make and loaded with salsa, taco spices, dairy-free cheese and a vegan cauliflower walnut filling. They are ready in less than an hour and a staple Mexican-inspired dinner for Taco Tuesday or Cinco de Mayo! Gluten-free, grain-free, low carb, keto and easily paleo or Whole30.

Course Main Course
Cuisine American, Mexican
Keyword stuffed zucchini, stuffed zucchini recipes, zucchini taco boats
Prep Time 3 minutes
Cook Time 34 minutes
Total Time 37 minutes
Servings 6 zucchini halves
Calories 239 kcal
Author Savannah McGhee

Ingredients

Walnut Filling (or sub with 1/2 pound ground protein of choice)

  • 2 tsp avocado oil or avocado oil
  • 1/4 cup onion diced
  • 1 cup walnuts , very finely chopped using a knife or process in a food processor until it resembles the size of crumbled ground meat
  • 1 1/2 cups riced cauliflower , you can use fresh cauliflower rice or frozen riced cauliflower. For frozen, be sure it's been thawed and drained.
  • 2 tsp homemade taco seasoning , or use your favorite brand. We like Primal Palate or Siete Taco Seasoning.
  • 2/3 cup salsa , taco sauce or enchilada sauce , homemade or use your favorite brand. We like the Whole30 salsas from Trader Joe's, Frontera or Siete.
  • 1/2 tsp garlic powder
  • salt + black pepper to taste

For the zucchini boats

Garnish

  • cilantro chopped
  • avocado
  • lime

Instructions

  1. Preheat oven to 375F degrees. Cut the zucchini lengthwise, into halves. Use a spoon to scoop out centers from zucchini.

     Arrange zucchini in a casserole dish or a parchment-lined baking sheet.

    Top view of raw hollowed-out zucchini in a white casserole dish
  2. In a large skillet on medium-high heat, add oil, onion & saute for 2 minutes. Add walnuts and cook until toasted for about 2-3 minutes. Add the cauliflower rice, taco seasoning, garlic powder, salt and pepper and salsa and cook for 7-8 minutes. Adjust seasonings to taste. Remove from heat and set aside.

    Finely chopped walnuts, cauliflower rice, taco seasoning, salsa and garlic powder in a metal saucepan
  3. Spoon mixture into zucchini boats.

    Top view of raw zucchini boats with cooked turkey taco filling in a white casserole dish
  4. Sprinkle with cheese and bake for 27-34 minutes or until zucchini is cooked through and cheese is melted.

    Remove from oven and serve with favorite toppings.

    Top view of raw zucchini boats with cooked turkey taco filling and cheese in a white casserole dish
  5. Remove from oven and serve with favorite toppings.

    Top view of zucchini taco boats in a white casserole dish on a grey background

Recipe Notes

 

 

Nutrition Facts
Zucchini Taco Boats
Amount Per Serving (1 zucchini half)
Calories 239 Calories from Fat 171
% Daily Value*
Fat 19g29%
Carbohydrates 15g5%
Fiber 4g16%
Sugar 5g6%
Protein 6g12%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.