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Taco Stuffed Zucchini Boats (dairy-free, paleo)


Posted by on January 25, 2017 / 16 Comments

These taco stuffed zucchini boats are healthy, Mexican-inspired and 100% dairy-free. They’re the perfect party appetizer or main meal.

(dairy-free) These taco stuffed zucchini boats are the perfect healthy appetizer or main meal. They're also dairy free!
I’ve moved around a lot – as in, every two or three years. I never realized I moved that much until a few years ago when I updated my resume and it dawned on me. Sometimes the moves have been local and sometimes they’ve been overseas, but given how many moves I’ve made you’d think I’d be an expert by now, right?

Comes to find out…not so much. Because when I moved back to OC this weekend (in the middle of some crazy CA storms) I thought, this will be a piece of cake. I’ll be moved and settled in no time, especially as I’ve got very little furniture this time around.

Well, three days later and I’m still unboxing and getting settled. Ha. What I forgot about was all my recently acquired (and over-sized) photography gear and food props – I’ve accumulated a LOT.

Thank goodness my new apartment has plenty of cabinets and storage space, with a modern, edgy, Scandinavian vibe (my fave). If you’re interested, I’ve been showing tons of behind-the-scenes on Instagram Stories.

(dairy-free) These taco stuffed zucchini boats are the perfect healthy appetizer or main meal. They're also dairy free!

(dairy-free) These taco stuffed zucchini boats are the perfect healthy appetizer or main meal. They're also dairy free!

(dairy-free) These taco stuffed zucchini boats are the perfect healthy appetizer or main meal. They're also dairy free!

But before I moved I shot one last recipe at my parent’s place – these taco stuffed zucchini boats. They’re easy, fun and totally Super Bowl appropriate (hint hint).

Stuffed zucchini boats are always a crowd favorite and since I’ve been on a Mexican theme lately with my carne asada fries, I figured I’d make these taco stuffed zucchini boats. But unlike the fries which do contain dairy, I decided to make this recipe 100% dairy-free for all my dairy-free folks.

The sneaky trick here is using cashew sour cream instead of regular sour cream. And guess what? Most people won’t know the difference, especially as these taco stuffed zucchini boats are loaded with so much flavor. But it does add a level of creaminess that’s just perfect.

Of course, if you do eat dairy, feel free to use regular sour cream and/or cheese. Recipes are meant to be adapted to your personal preferences – I’m just here to inspire you. And hopefully I’ve succeeded with these taco stuffed zucchini boats.

Enjoy!

(dairy-free) These taco stuffed zucchini boats are the perfect healthy appetizer or main meal. They're also dairy free!

(dairy-free) These taco stuffed zucchini boats are the perfect healthy appetizer or main meal. They're also dairy free!

(dairy-free) These taco stuffed zucchini boats are the perfect healthy appetizer or main meal. They're also dairy free!

(dairy-free) These taco stuffed zucchini boats are the perfect healthy appetizer or main meal. They're also dairy free!

Taco Stuffed Zucchini Boats

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
These taco stuffed zucchini boats are healthy, Mexican-inspired and 100% dairy-free. They're the perfect party appetizer or main meal.
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Ingredients

  • 4-5 large zucchini

Taco-Seasoned Ground Beef

Toppings

  • 1 recipe cashew sour cream
  • 3 spring onions finely sliced
  • 3 roma tomatoes diced
  • 2 avocados thinly sliced
  • 1 bunch fresh cilantro

Instructions

  1. Preheat the oven to 350 degrees fahrenheit. 

  2. Heat a large skillet on medium heat and add the ground beef. Use your spatula to break up the beef. Add the spices, stir to combine and cook for 7-10 minutes or until browned. 

  3. While the ground beef is cooking, slice the zucchini in half lengthwise and use a spoon to scoop out the insides. 

  4. Place the zucchini on a baking tray and fill with the ground beef. Cook for 20-25 minutes, or until the tops are browned. 

  5. Remove from the oven and top with a drizzle of cashew sour cream, a sprinkle of green onions and tomatoes, a few slices of avocado and some fresh cilantro. Serve immediately. 

Other recipes you might like:

Spinach and Artichoke Dip (dairy-free, paleo)

Shrimp Tacos with Cilantro, Lime, Bacon Slaw (gluten-free, paleo)

Black Bean Mexican Pizza (gluten-free, vegetarian) 

  • Liz Stark

    LOVE stuffed zucchini! A childhood favorite meal, actually; and still love it to this day :) Hope you’re able to relax and fully enjoy your new home – hang in there with all the unpacking!

    • There’s just something about stuffed things (zucchini, sweet potato, squash…) that are so fun. Glad this brings back fond memories for you Liz! :) x

  • Anything topped with avocado sounds good to me!

  • Alyssa @ A Bite of Inspiration

    This is such a smart recipe! I can’t eat much dairy, so this is perfect for me! Love cashew sour cream. A much healthier alternative to regular tacos! PS Good luck with getting the rest of your stuff unpacked!

    • Cashew sour cream is the best! And thanks so much for the well wishes Alyssa – getting settled will feel like a breath of fresh air. :) x

  • I had a taco stuff tatter for dinner tonight but your version sounds lighter and healthier! Delish too – welcome to Cali & good luck getting settled, that’s always such a challenge!

  • Brian Jones

    That sounds delicious, apparently we are suffering a courgette shortage in Europe at the moment due to unusually harsh winters :(

  • Pingback: What to Expect in 2017 | Downshiftology()

  • ladyhenry

    I know it’s off-topic but sorry you moved to California. Having been born and raised there it’s not the same state. But on-topic these sound great. Do they freeze well? I am looking for some meals I can make and freeze As I am a single person times and it’s hard to eat a casserole every single day for a week.

    • I hear you! So zucchini is a bit tricky when you freeze/reheat it, only because it’s 95% water so will get a little soggy. If you’re okay with that, then they should be good! :)

      • ladyhenry

        Probably a dopey question but is there any way to kind of squeeze the water out before you cook them?

        • Unfortunately, I think that would be difficult. But I say give the recipe a try and see what you think. It may not be that bad!

          • ladyhenry

            Will definitely try the recipe. Just not sure if I will freeze it. 😊

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