Description
Taco Zucchini Boats are filled with yummy taco flavor, loaded with veggies, and they are gluten free, dairy free, and low FODMAP. Perfect for a week night.
Ingredients
2 small to medium zucchini
½ lb ground chicken or turkey or 2 cups canned lentils
1 Tbsp extra virgin olive oil
¼ cup chives, chopped
1 carrot, diced
1 ½ cups FODY Foods Salsa, divided
½ teaspoon taco seasoning, FODY Foods or homemade for low FODMAP
Toppings:
Quartered cherry tomatoes
Green onion tops, chopped
Shredded lettuce
Instructions
Preheat the oven to 400 degrees.
Cut the zucchini in half length wise and scoop out the center reserving it to the side. Chop the leftover zucchini center.
Heat a medium sized skillet and add the olive oil, chives, carrot, and the center of the zucchini. Cook for about 5 minutes, or until the veggies begin to soften.
Add the meat or lentils to the skillet. Cook until the meat is no longer pink or until the lentils are heated through.
Stir in 1 cup of the salsa and the taco seasoning.
Place the zucchini boats into a large baking pan so they can sit flat. Spoon this mixture into the zucchini boats and bake at 400 degrees Fahrenheit for 30 minutes.
Top with freshly chopped green onion tops, the remaining salsa, freshly chopped tomatoes and shredded lettuce. Serve immediately
Notes
This recipe has not been tested for FODMAP content, but all ingredients are used in low FODMAP amounts according to the Monash University App.
Nutrition is calculated using ground chicken breast.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: low fodmap
- Method: oven
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 recipe
- Calories: 289.9
- Sugar: 14.9 g
- Sodium: 1545.2 mg
- Fat: 9.3 g
- Saturated Fat: 1.1 g
- Carbohydrates: 24.1 g
- Fiber: 7.2 g
- Protein: 31.7 g
