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.
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.
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.
Spoon mixture into zucchini boats.
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.
Remove from oven and serve with favorite toppings.