If you have a bounty of zucchini in your garden, found a too-good-to-resist deal at the local farmer’s market, or discovered a surprise delivery on your doorstep from a neighbor desperate to reduce their supply, I’ve got a great recipe for you!
Truth be told, I started making these earlier this summer with zucchini from the grocery store! I have been looking for ways to cut down my calories while still enjoying the foods I love, and this was a very easy one. Hollowed out zucchini boats make the perfect “shell” for chicken tacos, reducing the fat while still keeping you full. Plus, it’s delicious!
I just used my usual Crock Pot Chicken Taco recipe for this – the kids still had tacos while my husband and I dug into these! Here’s how easy it is:
- 4 chicken breasts
- 1 package taco seasoning mix
- 1 large jar salsa (650ml, 22oz)
- 3 or more zucchini (depending on if you're sharing with the kids, 1 zucchini per person)
- Place chicken breasts in a slow cooker/crock pot and top with taco seasoning mix and salsa. Cover and cook on low for 8 hours. Shred in the last 30m of cooking.
- Preheat oven to 400F.
- Slice zucchini into halves and scoop out the seeds making a boat on each half.
- Place in a baking dish and fill each zucchini boat with the shredded chicken.
- Top with cheese and bake for 15-20 minutes depending on how tender you like your zucchini (I prefer mine with some crunch).
You can, of course, top them as you would a regular taco – add sour cream, lettuce, tomato, pico, whatever you like! Enjoy!