Easy Zucchini Taco Boats
Looking for a fun plant-based option to switch up your taco night? These Zucchini Taco Boats are not only healthy and delicious, they are a delicious way to use up your summer garden zucchini! This low carb taco recipe is made with a cauliflower-walnut taco filling, taco seasoning, onion, and salsa and come together in about 30 minutes!
Plus, it’s also gluten-free, dairy-free, vegan, low carb, keto and includes paleo and Whole30 options. These zucchini boats are perfect for anyone who may have a craving for tacos, but just want to skip out on the tortillas. This gluten-free recipe is super easy to make, and your family will love this delicious alternative to traditional tacos.
Ingredients you need:
For the Taco Boats
- Fresh zucchini
- Cauliflower-walnut taco filling – recipe below. Another great plant-based option would be black beans, garbanzo beans, tofu, etc. These modifications are not paleo, low carb or Whole30 compliant. You can also sub with 1/2 pound of your ground protein of choice.
- Chopped cilantro, for garnish
- Avocado slices, for garnish
- Lime
- Vegan cheese – we like Miyokos Creamery cheddar cheese or use any cheese you prefer. Leave out for paleo / Whole30 zucchini taco boats and sub with cashew-based queso like this one or this homemade version.
For the walnut taco filling:
- Walnuts – very finely chopped using a knife or process in a food processor until it resembles the size of crumbled ground meat.
- Riced Cauliflower – you can use fresh riced cauliflower or frozen riced cauliflower. For frozen, be sure to thaw and drain any excess water first.
- Homemade Taco seasoning – or use your favorite brand. We like Primal Palate or Siete Taco Seasoning.
- Garlic powder
- Medium salsa, taco sauce or enchilada sauce – homemade or use your favorite brand. We like the Whole30 salsas from Trader Joe’s, Frontera or Siete.
- Onion
- Salt & pepper
Paleo Taco Boats
These taco boats are easily paleo and Whole30. You can sub the walnut taco filling with any ground protein of your choice. Ground turkey or ground beef will work and leave out the vegan cheese or use a cashew-based queso like this one or this homemade version.
How To Make Zucchini Taco Boats
- Preheat the oven and cut the zucchini: Preheat oven to 375F degrees. Cut the zucchini lengthwise, into halves. Use a spoon to scoop out centers from zucchini.
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- Arrange the zucchini in baking pan: Arrange zucchini in a casserole dish or a parchment-lined baking sheet.
- Make the cauliflower walnut taco filling: 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. Remove from heat and set aside.
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- Assemble zucchini boats and cook: Spoon mixture into zucchini boats. Sprinkle with cheese and bake for 27-34 minutes or until zucchini is cooked through and cheese is melted.
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- Serve hot: Remove from oven and serve with favorite toppings.
What is the best way to store this stuffed zucchini boat recipe?
Once the zucchini taco boats have cooled off, transfer them to an airtight container. Put the lid on the container and store in the refrigerator for up to three days. The leftovers from this recipe are incredible!
To reheat these taco boats, then just place them in the oven for about 15 minutes or until they become golden in color. You could also try to reheat these zucchini boats in the microwave, but we think the oven yields better results.
Great For Meal Prep
These zucchini taco boats are amazing for meal prep. On meal prep day, simply prepare a batch of this zucchini recipe to enjoy throughout the week for lunch or dinner. These zucchini boats store very well in the refrigerator, but we have not tried to freeze them.
Other Mexican-inspired Recipes You Will Love!
- Homemade Guacamole
- Healthy Cinco de Mayo Recipes
- Asian Chicken Nachos
- Chicken Skillet Nachos
- Taco Bowls
- Steak Burrito Bowls
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.
- 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
- 3 zucchini , medium-sized
- 1 cup shredded vegan cheese , we like Miyokos Creamery cheddar cheese or use any cheese you prefer. Leave out for paleo / Whole30 and sub with cashew-based queso like this one or this homemade version.
- cilantro chopped
- avocado
- lime
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.
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