Zucchini Taco Boats Recipe

Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil or parchment paper.

Slice the zucchini lengthwise. Use a spoon or melon baller to scoop out some of the centers of the zucchini to make wells.

Place the zucchini onto the baking sheet, cut side up. Drizzle with a tablespoon of olive oil and sprinkle with sea salt and black pepper.

Roast the zucchini in the oven for about 15-20 minutes, until soft.

Meanwhile, heat another tablespoon (15 mL) of olive oil in a large non-stick skillet over medium-high heat. Add the ground beef, and cook for about 10 minutes, breaking apart with a spatula, until browned.

Stir in the taco seasoning and water. Cook for 1-2 minutes. Remove from heat.

When the zucchini are done roasting, use paper towels to pat any moisture from the wells.

Stuff the taco meat into the zucchini boats. Sprinkle with shredded cheese.

Bake for about 5 minutes, until the cheese is melted and browned.

Top the zucchini taco boats with diced tomatoes, onions, avocado, and cilantro, if using.