These taco stuffed zucchini boats are a fun and healthy twist on tacos! Filled with seasoned meat, cheese, and all your favorite toppings, they’re super tasty and easy to make.
Eating vegetables has never been so exciting! I love to add extra cheese on top and serve them with salsa. It feels like a taco party in a zucchini! 🎉
Key Ingredients & Substitutions
Zucchini: Medium zucchinis are ideal for this recipe, creating the perfect boat shape. If you can’t find zucchinis, try using eggplant or bell peppers as a substitute for similar vessel characteristics.
Ground Meat: I love using ground turkey for a leaner option, but you can also use ground chicken or beef! For a vegetarian option, consider using lentils or meat substitutes like crumbled tempeh or tofu.
Beans: Black beans add great texture and flavor. If you’re short on them, pinto beans or even kidney beans work well too! Always rinse canned beans to reduce sodium.
Corn: Fresh corn is wonderful in this recipe, but frozen or canned corn can save time and still taste great. Try swapping with other veggies, like diced bell peppers or chopped spinach.
Taco Seasoning: A packet is quick and easy, but homemade taco seasoning is fun to create! Mix chili powder, cumin, garlic powder, and paprika for a fresh blend. Adjust spices based on your heat preference.
How Do I Make the Perfect Zucchini Boats?
Creating zucchini boats is all about the right technique to ensure they hold up well. Here’s how to scoop and prepare them:
- Halve the zucchini lengthwise and use a spoon to scoop out the flesh. Leave about 1/4 inch to maintain structure.
- Lightly season the inside of the boats with salt and pepper, as this enhances their flavor.
- Be sure not to overbake them; check for tenderness after 15 minutes to prevent them from becoming mushy.
Enjoy your taco stuffed zucchini boats and feel good knowing you made a nutritious meal!
Easy Taco Stuffed Zucchini Boats
Ingredients You’ll Need:
- For the Zucchini Boats:
- 4 medium zucchinis, halved lengthwise
- 1 lb ground turkey or chicken (or ground beef)
- For the Filling:
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup diced red onion, plus extra for garnish
- 1 cup diced tomatoes or 1/2 cup salsa
- 1 tsp olive oil
- 1 packet taco seasoning (about 1 oz) or homemade taco seasoning
- For Topping:
- 1 1/2 cups shredded Mexican blend cheese (cheddar, Monterey Jack, etc.)
- Fresh cilantro or parsley, chopped, for garnish
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 20 minutes of cooking time. In total, you’re looking at around 30 minutes from start to finish. It’s a quick and delicious meal that’s fun to make!
Step-by-Step Instructions:
1. Prepare the Zucchini:
Start by preheating your oven to 375°F (190°C). Line a baking tray with parchment paper for easy cleanup. Next, scoop out the center flesh from each zucchini half to create boats, leaving about a 1/4 inch thick shell. Set the scooped flesh aside and give it a rough chop.
2. Season the Zucchini Boats:
Place the zucchini halves cut-side up on the prepared baking tray. Sprinkle a little salt and pepper inside each boat to season them, enhancing the flavor of your stuffed zucchini.
3. Cook the Filling:
In a large skillet, add the olive oil and heat it over medium heat. Add the diced red onion and sauté for about 3 minutes until softened. Then, incorporate the ground turkey or chicken, cooking it through and breaking it up with a spoon until it’s nicely browned, roughly 6-8 minutes.
4. Add Other Filling Ingredients:
Now stir in the chopped zucchini flesh, black beans, corn, diced tomatoes or salsa, and taco seasoning. Keep cooking this mixture for another 3-4 minutes, stirring to combine everything well. Taste and adjust the seasoning with salt and pepper if desired.
5. Fill and Top the Zucchini Boats:
Carefully spoon the taco filling evenly into each zucchini boat, packing it in nicely but not overflowing. Generously sprinkle shredded cheese over the top of each stuffed zucchini, allowing it to melt beautifully as it cooks.
6. Bake:
Pop the tray into the oven and bake for 15-20 minutes, or until the cheese is melted, bubbly, and golden, and the zucchini is tender but still firm.
7. Garnish and Serve:
Remove the zucchini boats from the oven. Sprinkle with freshly chopped cilantro and additional diced red onion as a garnish. Serve them warm, and enjoy your colorful and flavorful tacos in zucchini boats!
These taco stuffed zucchini boats make a delightful low-carb meal packed with vibrant flavors and healthy ingredients. Perfect for any day of the week!
FAQ for Easy Taco Stuffed Zucchini Boats
Can I Use Other Vegetables Instead of Zucchini?
Absolutely! Eggplant, bell peppers, or even spaghetti squash would make great alternatives for stuffing. Just adjust the cooking time based on the vegetable’s tenderness.
How Can I Make This Recipe Vegetarian?
To prepare a vegetarian version, simply replace the ground meat with lentils, chopped mushrooms, or a plant-based meat alternative. You can also add more beans and vegetables for added flavor and texture!
Can I Prep These Zucchini Boats in Advance?
Yes! You can prepare the filling and scoop out the zucchini boats a day ahead. Store both components separately in the refrigerator. When you’re ready to bake, just assemble and follow the cooking instructions.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until warmed through, or microwave until hot. Enjoy them for lunch or dinner!
