Mediterranean-Inspired Zucchini Taco Boats

Our recipe features zucchini boats, hollowed out and stuffed with a flavorful, Mediterranean-inspired filling. This dish is not only delicious but also healthy and accommodates various dietary restrictions.

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My mom was very into the Pinterest trend of turning vegetables into bowls and boats. She did it very often with eggplant, bell peppers, and zucchini. The use of vegetables as a vessel is a creative way to make a low-carb, gluten-free meal.

One dish she would make is zucchini tacos. It would be all the fixing of a taco, but using a zucchini boat instead of a shell. While it was always a hit, I felt the flavors could be reworked to better complement the vessel.

Creating a Mediterranean-inspired zucchini taco boat was one of the first dinners Joe and I experimented with when first moving in together. Using lamb instead of beef and topping with chickpeas, feta, and a dressing created a combination of flavors and textures that provided a nutritious and satisfying meal.

Homemade dressing that would go great with these taco boats:

• White Sauce

• Tahini Lime Dressing 

• Dairy-Free Tzatziki Sauce 

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Mediterranean-Inspired Zucchini Taco Boats

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Ingredients

• 4-5 zucchinis

• 2 tablespoons olive oil, plus a little extra

• 1 onion, finely chopped

• 2 garlic cloves, minced

• 1 lb ground grass-fed lamb

• 1 teaspoon cumin

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• 1 tablespoon parsley

• ½ teaspoon sea salt, plus a little extra

• Feta crumbled, optional

• Chickpeas, optional

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Directions

For the zucchinis:

1. Preheat the oven to 375°F.

2. Cut the top off of the zucchinis, and then slice in half longways. Lightly rub the cut side of the zucchini in olive oil, and lay the flat side down on a parchment-lined baking sheet. Bake for 25 minutes or until the zucchini becomes lightly browned on the flat side, and easily poked with a fork.

3. Remove the zucchini from the oven, and let cool until it can be handled.

4. Using a spoon, scoop out all zucchini, leaving behind just the skin. You can use the scooped zucchini flesh to make a zucchini baba ghanoush, which we used to top the taco boats.

   
   

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For the lamb:

1. In a skillet over medium-high heat, sautee onion and garlic in olive oil for 3 to 5 minutes, or until translucent.

2. In the meantime, season the ground lamb with cumin, garlic powder, onion powder, parsley, and salt.

3. Add the ground meat into the skillet and cook for about 5 to 7 minutes. Don't overcook the meat, as you will be putting it in the oven soon.

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For assembling the taco boats:

1. Line a baking sheet with parchment paper and place the zucchini boats on it, scooped side up. Drizzle a bit of olive oil and sprinkle with salt.

2. Scoop an even amount of the meat mixture into the zucchini boats and top with feta crumbles and chickpeas (optional).

3. Place in the oven and cook for about 10 minutes.

4. Serve these zucchini boats with a side of hummus or a fresh salad. For a more indulgent experience, top them with a Mediterranean dressing of your choice.