These taco stuffed zucchini boats are a fun twist on tacos! They’re filled with seasoned ground meat or beans, melted cheese, and topped with your favorite veggies.
Making this dish is easy, and cleaning up is a breeze! I love piling on the toppings like salsa and avocado—let’s be real, that’s the best part! 🌮😄
Key Ingredients & Substitutions
Zucchinis: Medium zucchinis are perfect for boats. If you can’t find zucchini, yellow squash works well too. Just ensure they’re firm and fresh for better texture!
Ground Meat: I often use ground turkey for a leaner option, but ground beef or plant-based meat alternative are great substitutes if you’re looking for something different. Adjust seasoning based on the meat choice.
Black Beans: These add protein and fiber. Canned or cooked black beans are easiest, but you could swap them for kidney beans or pinto beans if preferred.
Cheese: A Mexican cheese blend adds great flavor. If you’re avoiding dairy, try a dairy-free cheese or simply skip it and add more toppings instead!
What’s the Best Way to Scoop Out Zucchini Boats?
Creating your zucchini boats just right enhances the flavor and texture of the dish. Here are my tips for scooping:
- Use a small spoon or melon baller for better control.
- Scoop carefully to leave enough flesh for a sturdy boat.
- If you’re new, start from the center and work your way out to avoid breaking the zucchini.
By leaving a bit of the flesh inside, you’ll ensure they hold up during baking while still allowing your delicious filling to shine through!
Easy Taco Stuffed Zucchini Boats Recipe
Ingredients You’ll Need:
For the Zucchini Boats:
- 4 medium zucchinis
- 1 lb (450g) ground turkey or ground chicken (can substitute with ground beef or plant-based ground meat)
- 1/2 medium onion, finely chopped (red or white)
- 1 cup canned black beans, drained and rinsed
- 1 cup canned corn, drained
- 1 cup diced tomatoes (canned or fresh)
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1 cup shredded Mexican blend cheese or cheddar
- Fresh cilantro or parsley, chopped (for garnish)
- Optional toppings: diced red onion, salsa, avocado, sour cream
How Much Time Will You Need?
This recipe will take about 30 minutes to prepare and cook. You’ll spend about 10-15 minutes prepping the ingredients and then 15-20 minutes in the oven. It’s perfect for a quick, delicious weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Oven and Zucchini:
First, preheat your oven to 375°F (190°C). While it’s heating up, wash and dry the zucchinis. Next, cut each zucchini in half lengthwise. Using a spoon, scoop out the seeds and some of the flesh to create “boats,” leaving about a 1/4-inch thick shell. Set these aside on a baking sheet.
2. Cook the Filling:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté it until it’s soft and translucent, about 3 minutes. Then, add the ground turkey (or your chosen meat), breaking it apart with a spoon and cooking until it’s browned and no longer pink, usually around 5-7 minutes.
3. Add Spices and Veggies:
Next, stir in the chili powder, cumin, paprika, garlic powder, salt, and pepper. Mix everything well to coat the meat evenly. After that, add the black beans, corn, and diced tomatoes to the skillet, stirring to combine all the ingredients. Allow this to heat through for an additional 2-3 minutes.
4. Assemble the Zucchini Boats:
Take the skillet off the heat and arrange the zucchini boats on the prepared baking sheet. Fill each boat generously with the taco mixture, making sure they’re well-packed. Then, sprinkle shredded cheese evenly over the top of the filled zucchini boats.
5. Bake and Serve:
Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the zucchinis are tender and the cheese is melted and bubbly. Once they’re done, remove them from the oven and garnish with chopped cilantro or parsley, and if you like, some diced red onion on top.
6. Enjoy!
Serve your taco stuffed zucchini boats warm with optional toppings like salsa, avocado slices, or sour cream. Enjoy this flavorful and healthy dish that is sure to please everyone!
FAQ for Easy Taco Stuffed Zucchini Boats
Can I Use Different Types of Meat?
Absolutely! You can substitute ground turkey with ground chicken, beef, or even plant-based alternatives like lentils or crumbled tempeh for a vegetarian option. Just adjust the cooking time and seasoning if necessary!
How to Store Leftover Zucchini Boats?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F (175°C) until heated through, or use the microwave for a quicker option—but keep an eye on them to avoid sogginess!
Can I Make These Ahead of Time?
Yes! You can prep the zucchini boats and filling ahead of time. Just assemble them, cover tightly, and store them in the fridge for up to 24 hours. Bake just before serving for the best taste and texture!
What Can I Use Instead of Zucchini?
If zucchini isn’t available, consider using eggplant, bell peppers, or hollowed-out tomatoes as alternatives. Just keep an eye on cooking times, as different vegetables may require adjustments!
