I love the flavor of tacos…who doesn’t?

I’ve made fish tacos, slow cooker taco meatballs, and taco seasoned chickpeas because I think “taco” flavor is so yummy when added to so many things!

These Taco Zucchini Boats give you the taco flavor you love while packing in the vegetables. I think this is a dish anyone would love.

Taco Zucchini Boats Tips

• Zucchini is a non-starchy (lower carbohydrate) vegetable that contains many nutrients such as fiber, vitamin A, manganese, vitamin C, and magnesium (as well as a ton of other nutrients).
• Zucchini also contains antioxidants, which may protect our body from oxidative damage that could lead to several chronic diseases.
• To make this dish low FODMAP, I used FODY Foods salsa and taco seasoning (you could also use my homemade taco seasoning for a low FODMAP version).
• To save a little time when cooking this meal, you could prep the zucchini a day in advance by cutting them in half, scooping out the centers and storing the center and the zucchini separately in air tight containers. You could also chop the other vegetables used in this recipe one day in advance.

This is a delicious and simple weeknight meal. I hope you love it!

Taco Zucchini Boats

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• Author: Tara Deal Rochford
• Total Time: 50 minutes
• Yield: 2 servings 1x

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Description

Taco Zucchini Boats are filled with yummy taco flavor, loaded with veggies, and they are gluten free, dairy free, and low FODMAP. Perfect for a week night.

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Ingredients

Scale 1x2x3x

2 small to medium zucchini

½ lb ground chicken or turkey or 2 cups canned lentils

1 Tbsp extra virgin olive oil

¼ cup chives, chopped

1 carrot, diced 

1 ½ cups FODY Foods Salsa, divided

½ teaspoon taco seasoning, FODY Foods or homemade for low FODMAP

Toppings:

Quartered cherry tomatoes

Green onion tops, chopped

Shredded lettuce

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Instructions

Preheat the oven to 400 degrees.

Cut the zucchini in half length wise and scoop out the center reserving it to the side.  Chop the leftover zucchini center.  

Heat a medium sized skillet and add the olive oil, chives, carrot, and the center of the zucchini.  Cook for about 5 minutes, or until the veggies begin to soften.

Add the meat or lentils to the skillet.  Cook until the meat is no longer pink or until the lentils are heated through.

Stir in 1 cup of the salsa and the taco seasoning.

Place the zucchini boats into a large baking pan so they can sit flat.  Spoon this mixture into the zucchini boats and bake at 400 degrees Fahrenheit for 30 minutes.  

Top with freshly chopped green onion tops, the remaining salsa, freshly chopped tomatoes and shredded lettuce. Serve immediately

Notes

This recipe has not been tested for FODMAP content, but all ingredients are used in low FODMAP amounts according to the Monash University App. 

Nutrition is calculated using ground chicken breast.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: low fodmap
• Method: oven
• Cuisine: Mexican

Nutrition

• Serving Size: 1/2 recipe
• Calories: 289.9
• Sugar: 14.9 g
• Sodium: 1545.2 mg
• Fat: 9.3 g
• Saturated Fat: 1.1 g
• Carbohydrates: 24.1 g
• Fiber: 7.2 g
• Protein: 31.7 g