I was a little skeptical of these at first, but they turned out really great. The zucchini was still crisp enough to hold up all of the toppings, but cooked enough to be tender as well.
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I cut the zucchini in 1/2 and scooped out the seeds, enough to make room for all the toppings.  After doing this I realized I probably should have tried to get bigger zucchini, because it would have made stuffing them a little easier.
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Added cooked turkey taco meat, onion, cheese, then baked at 365 for about 10-12 min.  After doing this I would maybe wait to add the cheese  until they have  baked for about 5-6 mins with out, then add it on half way thru. The cheese melted all over the place and it got kind of messy when it was on for the full 11-12 min.

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Then I added tomato and cilantro and serve!  I also served it with my favorite chipotle sour cream sauce.
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Zucchini taco boats

Published by Elisabeth

Living a Low Carb Healthy Lifestyle with a bit of Bubbles mixed in :) View all posts by Elisabeth