This low-carb baked zucchini taco boats recipe is the perfect combination of flavour, nutrition, and convenience. It's a great choice for anyone looking to enjoy a delicious, satisfying meal without the high carbohydrate content of traditional taco shells. These zucchini boats are high in fibre, providing essential nutrients that support your digestive health, and low in carbohydrates, making them an excellent option for those on a low-carb or keto diet. Whether you're looking to maintain a balanced lifestyle or simply want to enjoy a healthy, satisfying meal, this recipe is sure to tick all the boxes.

What makes this recipe even more appealing is how quick and easy it is to prepare. Zucchini boats take less than 20 minutes to make, which means you can enjoy a tasty meal without spending hours in the kitchen. These boats are also an excellent choice for healthy meal prep. If you have pre-cooked mince on hand, you can make fast work of preparing these boats and have a nutritious meal ready in no time. It's a great way to use up leftovers, reduce food waste, and ensure you're always prepared with a quick and healthy meal option.

Not only are these zucchini taco boats a great option for low-carb recipes, but they also provide a great source of fibre, which is essential for maintaining good gut health. Incorporating high-fibre meals into your diet helps to support your digestive system and keeps you feeling fuller for longer. Plus, they’re bursting with flavour and goodness, making them a satisfying alternative to more traditional taco options.

So, if you're looking for a healthy, flavour-packed meal that fits into your low-carb lifestyle, give these baked zucchini taco boats a try. They're the perfect balance of nutrition and convenience, making them a great choice for anyone on the go.

 

Ingredients

1 large zucchini

1/2 cup mozzarella or vegan cheese

1 large tomato, finely chopped

1 cup of shredded spinach or kale (organic if you can)

200g cooked chicken mince, taco flavoured

1/2 avocado, made into guacamole or chopped

 

Method

1. Cook the chicken mince using your favourite clean taco seasoning.

2. Add the spinach and/or kale as you finish cooking your meat and combine.

3. Cut the zucchini in half and scoop out the pulp.  I like to then save this for baking muffins or adding into other meals.

4. In a bowl add half of the cheese, tomato and mince.  Toss well to combine, then spoon the mixture into the hallowed out zucchini 'boats'. 

5. Top with the remaining cheese and bake for 15min until the cheese is melted and zucchini is tender.

6. Finish off with diced avocado or guacamole and extras like olives, jalapenos, sour cream or salsa.