We’re coming up on the new year and for some of you, that might mean that you’re looking to cut some calories. A great way to do that is to sub out carbs for veggies.
Kids like to throw a wrench in healthy food plans sometimes, don’t they? My daughter loves Taco Tuesday. She lives for it! A few years ago, I cut out the wraps and started using red, yellow or orange bell peppers at my taco shells. Another great substitute are these zucchini boats. You can use any spoon to hallow out the middle of the zucchini to hallow it out for the topping, but a grapefruit spoon works best.
If you don’t know what a grapefruit spoon is, it’s the odd sharp spoon that likely came with your cutlery set. It comes in handle for many things and zucchini is one of them.
I’ll admit that I made a mistake the first time I made these. I was looking for more ways to use my air fryer. This, in my option, is a bad one for an air fryer. The pre-cooked taco meat got crunchy in the air fryer, and the zucchini didn’t soften at all. If you’re doing a simple fried zucchini, an air fryer is perfect. But zucchini boats? Skip the air fryer and just cook the boats in the oven before adding toppings. Then you can add you toppings and pop them in the oven long enough to melt the cheese.
Ingredients:
- 1 medium zucchini
- Taco meat
- Shredded Cheese
- Salt
- Olive oil
Directions:
- Preheat oven to 350.
- Cut the zucchini length wise and use a spoon to remove the soft, seeded part of the zucchini from the middle.
- Brush zucchini halves with oil and sprinkle with salt.
- Put on parchment lined baking sheet and bake for 10 minutes.
- Remove from oven and top with taco meat and cheese.
- Return to oven for 2-3 minutes until cheese is melted.
- Remove from oven, plate the zucchini, and add desired toppings.
Enjoy!
