These tacos boats are a super easy, tasty and veggie-rich option for a light dinner, starter or sneaky snack. They're suitable for those gluten-free and vegan, so friendly for many!
Zucchini Taco Boats
Makes: 8 boats
4 medium-sized zucchini
• Spray extra virgin olive oil
• 1/2 tsp sea salt
• 1/2 tsp garlic powder
• 1 pinch red pepper flake
1 can lentils (drained and rinsed)
1 can crushed or diced tomatoes
100g TVP (textured vegetable/soy protein)
Extra virgin olive oil
2 1/2 tsp paprika
2 1/2 tsp cumin
1 tsp onion powder
1 tsp garlic powder
1 tsp oregano
1/2 tsp chilli powder
½ tsp salt
2 tbsp coconut aminos
1 tsp coconut sugar (optional)
2 tsp nutritional yeast
2 tsp lime juice
Salsa of choice
Cheese of choice
Pre-heat oven to 200 C and set out either large baking dish, or baking tray with baking paper.
Halve zucchinis lengthwise and with a spoon, scoop out the seeds and some of the flesh (to fit taco mixture). Lightly spray zucchini with olive oil on both sides. Sprinkle with salt, garlic powder, and red pepper flake.
Heat a large frypan over medium-high heat. Add zucchinis face-down to lightly sear. Transfer to baking dish/tray and set aside.
Lightly spray the same fry pan and heat oil. Add in TVP, lentils and canned tomatoes. Stir to combine thoroughly- make sure there aren’t any dry spots from the TVP. Sprinkle in your salt, spices, coconut aminos, coconut sugar and nutritional yeast. Mix well.
On a medium-low heat, continue mixing the “meat” mixture and pressing down the lentils as you go to mash them and the TVP together a little. Cook like this, stirring occasionally for 8 minutes. Taste and adjust flavour to preference.
At 8 minutes, the mix should have thickened and be ready to use. Top with your lime juice.
Divide mix evenly between the zucchini boats. Add tsp of salsa and sprinkle with cheese of choice and bake uncovered for 20-25 minutes.
Nutrition Information (per 2 boats, excluding cheese)
174 Cal | 12.9g Protein | 4.7g Total fat | 0.6g Saturated Fat | 27.6g Carbohydrates