Zucchini Taco Boats


  • 2 Tbsp butter or olive oil

  • 1 sweet onion, finely chopped

  • 2 garlic cloves, minced

  • ½ tsp sea salt

  • 1 lb ground grass-fed beef (or turkey, or vegan options)

  • 1 Tsp cumin

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • ½ tsp salt

  • Cheeses (Cheddar, Colby Jack, Mozzarella, or vegan cheese) (optional)

  • 4-5 zucchinis ends cut off, cut in half lengthwise and insides scooped out

  • Green onions chopped (optional)

  • Cubed Avocado (optional)


  1. Preheat oven to 400 degrees.

  2. Cut zucchini in half and scoop out centers with a spoon. Set scooped zucchini to the side.

  3. Sauté onion, garlic, and salt in butter for 3-5 minutes over medium heat in a large pan.

  4. Combine seasoning ingredients in a small bowl.

  5. Add ground meat and continue cooking for an additional 7-10 minutes.

  6. When meat is almost done cooking, drain liquid from pan and add seasoning ingredients. Continue cooking until meat is completely cooked through. *Optional* You can add in the scooped out zucchini bits and cook into the meat.

  7. Turn off heat and mix in the cheeses.

  8. Line a rimmed baking sheet with aluminum foil and place zucchini boats (halves) on it (cut-side up).

  9. Drizzle a bit of olive oil and sprinkle salt on the inside of each boat, for seasoning.

  10. Scoop even amounts of meat mixture into the 8-10 zucchini boats.

  11. Cover boats with a sheet of aluminum foil and cook for 15 minutes.

  12. Remove aluminum foil and continue cooking an additional 10-15 minutes, or until zucchinis are completely cooked.

  13. Top each boat with about a tablespoon of cheese and return to oven for 1-2 more minutes to melt cheese. Serve with chopped onions and avocado and enjoy! SaveSaveSave

#CornFree #intestinalcandidiasis #glutenfree #soyfree #nutfree #dairyfree #dinner


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Amanda MacGregor and Joseph Centineo

EST. 2013 | New Jersey, United States | contactamandamacgregor@gmail.com