This meal is quick and easy. If you want to change up your taco night, here’s a way! Substitute the taco shells with zucchini boats. This recipe is interchangeable so you can enjoy it vegan, vegetarian, or carnivorous. It is also gluten-free.
- Taco meat (your choice of vegan or meat)
- Sour cream
- Shallots (any onion will do)
- Black beans
- Goat cheese (optional)
- Cholula hot sauce
- Cumin, garlic powder, paprika, salt, pepper
Wash produce. Heat oven to 400 degrees. Line a cookie sheet with foil or (if you don’t bake with foil) use whatever favorite baking dish you prefer. Cut the ends off of the zucchini and then slice down the middle. Take a spoon and spoon out the middle/seeds to make room for the taco meat. Drizzle avocado oil onto baking dish and place the zucchini onto the dish. Sprinkle cumin, garlic powder, salt, and pepper. Bake for 10 minutes, flip, and bake for 5-8 more minutes.
While baking zucchini, cook taco meat. For vegan option, I use Gardein meatless crumbles. This can work with whatever your taco meat preference is. Season with cumin, garlic, paprika, salt & pepper. To add spice, drizzle a little (or a lot of) Cholula.
In a separate bowl, dice then add fresh tomatoes, cilantro, lime juice, and shallots (or scallions), salt and pepper. (Pico de gallo)
Use tongs to remove zucchini from the pan to the plate. Top and fill zucchini boats with taco meat. Top with sour cream and fresh pico de gallo.
For a side, I prefer black beans slowly simmered with garlic powder and cumin (green chilies if you like some heat). Top with goat cheese (optional). Serve with sliced avocado.