Taco Zucchini Boats

Taco Zucchini Boats Taco Zucchini Boats Make it a perfectly balanced plate: Serve with 2 cups mixed greens and veggies and ½ cup brown rice.
Make it a perfectly balanced plate: Serve with 2 cups mixed greens and veggies and ½ cup brown rice.
  • 10 min prep
  • 30 minutes
  • 260 calories
  • $3.10
  • Good Food. Real Results.
  • Gluten Free

Ingredients


Makes: 4 servings
  • 4 medium zucchinis, cut in half lengthwise
  • 1/2 Taco Filling, prepared, about 2 cups
  • 2 C (500 ml) Poco Picante Salsa, prepared
  • 1/2 C (125 ml) Mexican blend shredded cheese
  • Topping suggestions (optional): Extra Poco Picante Salsa, chopped avocado, chopped cilantro or green onion

Preparation


 
  • Preheat oven to 400° F.
  • Using the tip of a spoon, scrape out centres of zucchini halves, leaving ¼” thick shell on each half. Chop and stir zucchini centres into taco mixture; set aside.
  • Place zucchini shells in (p.1004235). 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; it’s OK if they touch.
  • Fill zucchini hollows with taco mixture; press in to pack down. Sprinkle cheese on top.
  • Loosely cover dish with foil; roast until filling is warm and cheese melts, 15 min. Garnish with toppings, if desired.

Tip


 

Tip: Add a dollop of sour cream or Greek yogurt if the Poco Picante Salsa is too spicy for your liking.

Nutritional Serving Size Per serving (2 boats):
Calories 260
Fat 11 g
Saturated Fat 4 g
Transfat 0 g
Cholesterol 50 mg
Sodium 670 mg
Carbohydrates 17 g
Fibre 3 g
Sugar 4 g
Protein 27 g

Shop this recipe...

Fry Pan
$65.00
Taco Seasoning
$7.50
Poco Picante Salsa Mix
$9.00