These taco stuffed zucchini boats are a fun twist on tacos! You fill fresh zucchini with a mix of ground meat, beans, and spicy seasonings for a tasty meal.
I love how colorful and yummy these look when they’re baked! Plus, they’re a great way to sneak in some veggies without anyone noticing. Who doesn’t love a good taco night? 🌮
Key Ingredients & Substitutions
Zucchini: Use medium zucchini for the best shape to hold the stuffing. If zucchini is out of season, you can substitute with eggplant or bell peppers for a different flavor.
Ground Meat: Ground turkey or chicken keeps it light, but feel free to substitute with ground beef or even a plant-based meat for a vegetarian option!
Beans: Black beans add protein and fiber. If you prefer or have kidney or pinto beans, they can work just as well. Canned varieties make it quick and easy!
Cheese: I love using a Mexican blend cheese for flavor. Cheddar and Monterey Jack are good alternatives. For a dairy-free option, try vegan cheese or skip it altogether!
How Do I Make Sure the Zucchini Boats are Cooked Just Right?
Getting perfectly cooked zucchini boats takes a little care in preparation. Here’s how to do it:
- First, pre-bake the empty zucchini shells for about 10 minutes to soften them. This helps prevent them from being too watery when stuffed.
- Don’t overstuff! Keep the filling compact but leave some space for the cheese on top to melt without spilling over.
- After baking, check the zucchini’s tenderness by piercing with a fork – they should be tender but not mushy.
With these tips, you’ll have glorious zucchini boats that are full of flavor and perfectly cooked every time! Enjoy cooking!
Easy Taco Stuffed Zucchini Boats
Ingredients You’ll Need:
For the Zucchini Boats:
- 4 medium zucchini
- 1 tablespoon olive oil
For the Filling:
- 1 pound ground turkey or ground chicken
- 1/2 cup onion, finely chopped (red onion preferred)
- 2 cloves garlic, minced
- 1 cup corn kernels (fresh or frozen)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, drained
- 1 packet taco seasoning or 2 tablespoons homemade taco seasoning
For the Topping:
- 1 cup shredded Mexican blend cheese (or cheddar and Monterey Jack)
- Fresh cilantro, chopped, for garnish
- Optional: sour cream, avocado, or salsa for serving
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and another 30 minutes for cooking, making it a quick and easy meal ready in about 45 minutes!
Step-by-Step Instructions:
1. Prepare the Oven and Zucchini:
Preheat your oven to 375°F (190°C). While it’s heating, wash the zucchini and slice each one in half lengthwise. Carefully scoop out the seeds and flesh with a spoon to create a hollow boat shape. Make sure to leave about 1/4 inch of the sides so they hold their shape!
2. Pre-Bake the Zucchini:
Lightly brush the hollowed zucchini boats with olive oil and place them cut side up on a lined baking sheet. Bake in the preheated oven for about 10 minutes—they should be slightly softened but still sturdy.
3. Cook the Filling:
While the zucchini is baking, heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, cooking until the onions become translucent and fragrant. Next, add in the ground turkey or chicken, cooking until it’s browned and fully cooked, breaking it up with a spoon as you go.
4. Mix in the Veggies and Seasonings:
Stir in the taco seasoning, corn, black beans, and diced tomatoes. Let everything cook together for about 5 minutes until heated through and well combined.
5. Stuff the Zucchini Boats:
Once the filling is ready, take the zucchini boats out of the oven. Spoon the taco meat mixture evenly into each boat, pressing it down lightly. Top each one generously with shredded cheese.
6. Final Bake:
Return the stuffed zucchini to the oven and bake for another 10-12 minutes, or until the cheese is melted and bubbly!
7. Garnish and Serve:
Once out of the oven, garnish with fresh cilantro and diced onion if you’d like. Serve hot with optional toppings like sour cream, avocado, or salsa for extra flavor.
Enjoy these colorful, healthy, and flavorful taco stuffed zucchini boats — a perfect easy meal for family dinner or taco night!
FAQ for Easy Taco Stuffed Zucchini Boats
Can I Use Different Types of Meat for This Recipe?
Absolutely! While ground turkey or chicken is great, you can also use ground beef, pork, or even a plant-based meat for a vegetarian option. Just adjust the cooking time as needed according to the meat used.
Can I Make These Zucchini Boats Vegetarian?
Yes! Simply omit the meat and replace it with extra beans or lentils. You can add more veggies like bell peppers or mushrooms for added texture and flavor. Just sauté them with onion and garlic before stuffing the zucchini.
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 a microwave-safe dish and warm them in the microwave, or heat them in the oven at 350°F (175°C) until warmed through.
Can I Use The Zucchini Flesh I Scoop Out?
Yes! You can definitely use the zucchini flesh you scoop out. Consider adding it to the filling mixture or using it in soups, stir-fries, or veggie fritters for added nutrition.
