Stuffed veggies is one of my favourite ways for my clients who are wishing to eat more low carb to experiment without sacrificing essential nutrients and macros. Using baked vegetables such as butternut squash, pumpkin, or zucchini provides a heap of dietary fibre and subtle flavour for main meals and makes portion control super easy.
These baked zucchini boats are super simple to make and fun for the whole family. You might even get those picky eaters to give them a go. This recipe provides a well-balanced meal with your choice of clean protein, heaps of Mexican flavour and a dietary fibre. This'll help combat food cravings, keep your blood sugar levels properly balanced and provide a super satisfy, healthy meal.
Low Carb Baked Zucchini Taco Boats
If you are looking to go low carb but still eat healthy, this recipe is going to become a fast favourite! Bursting with flavour and goodness, zucchini boats take less than 20 minutes to make and can make fast work of meal prep if you already have pre-cooked mince to use up.
Ingredients
1 large zucchini, hollowed out
1/2 cup mozzarella cheese
1 large tomato, finely chopped
1 cup shredded spinach or kale, organic
200g cooked chicken mince, taco flavoured
1/2 avocado, made into guacamole or chopped
Cook the chicken mince using you favourite taco seasoning. You can choose to add the spinach as you cook the meat or save and add it fresh later, choice is yours. Cut the zucchini in half and scoop out the pulp. I like to save this for baking in muffins.
In a bowl, add the 1/2 the cheese, tomato, spinach (if you didn't sauté it) and mince. Toss well to combine, and then spoon into the hollowed out zucchini "boats". Top with remaining cheese and bake for 15 minutes until cheese is melted and zucchini tender. Finish off with diced avocado or guacamole, and extras like olives, jalapenos, sour cream or salsa according to your personal preferences.
Recipe Suggestions
This recipe is so versatile and can be easily adjusted by using different vegetables for the boat bases. I have loved making it with butternut squash, large and mini capsicums, various squash, sweet potato, as well as zucchini. Don't be shy to experiment. Some squash may need to be baked for 10-15 minutes before hand to ensure its softened and has a nice texture.
For the filling, you can get very adventurous and use just about all filling that is served warm. Instead of chicken taco mix, you could try beef, lamb or a vegan mince. Mix up the flavours from Greek seasoning, Mexican fajitas or Asian San Chow Boy and try using different mince, shredded meat or texture soy products. You could literally have the same meal every day but mix up the veggie based and filling for different taste and balance of nutrients each day.
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I'd love to know if you make this and what combinations you come up with. Tell me in the comments or hit the chat button and share your photos.
Healthy + happiness,
Emma Lisa xx
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