Step aside, tortillas! There’s a new edible conveyor belt for all that meaty, cheesy, guacamole goodness and it comes in the form of zucchini boats. And this particular recipe for Healthy Taco Zucchini Boats has appeared no less than half a dozen times on our dinner table since I dreamt it up a few weeks ago because it hits three major high notes:

• Fast
• Make-ahead optionality
• Filling

The “fast” requirement never really applied until our little guy entered the scene and our nightly schedule went from leisurely dining to a BBB (bath, bottle, bed) routine that begins promptly at 6:15 p.m (sleep-training for the win!). So dinner preparation (enter the the “make-ahead optionality”) occurs before we kickstart BBB and dining occurs after Julian has gone to bed.

And lastly, the “filling” requirement is mostly because I spend the days carrying around my 9-month-old, 23-pound BFF, which leads to quite the appetite. And if we can swing for the fences here and add a fourth element to the requirements, then “healthy” it is!

These taco zucchini boats carry a whole-lot-o-flavor into each protein- and veggie-packed bite. They’re also easy to customize with all of your favorite taco fillings. Make ’em spicy wit sliced jalapeños. Pile on the guac (my fave recipe) for a cool, creamy condiment. Or skip the cheese for a dairy-free alternative.

I keep these zucchini boats extra-light by using lean ground turkey, but you can use ground beef for additional flavor. Prep the boats in advance then reheat them right before serving with guac, salsa and hot sauce for an added kick.

Fast. Make-ahead. Filling. Healthy. Dinner win times four! And don’t forget a batch of Skinny Margarita Popsicles or Peach Sangria Popsicles for a frosty accompaniment. Because we all know eating alcohol > drinking alcohol.

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