Taco Stuffed Zucchini Boats Recipe

why make this recipe

Taco Stuffed Zucchini Boats are a fun and healthy twist on traditional tacos. This dish is a great way to incorporate more vegetables into your diet while still enjoying the bold flavors of taco night. It’s simple to prepare and can be customized with your favorite toppings, making it a crowd-pleaser for all ages. Plus, it’s a clever way to use up extra zucchini during the summer months!

how to make Taco Stuffed Zucchini Boats

Ingredients:

• 1 tbsp olive oil
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 4 medium zucchini
• 1 lb ground beef (or turkey/chicken)
• 1 packet (or 2 tbsp) taco seasoning
• 1/2 cup tomato sauce or salsa
• 1 cup canned black beans (optional)
• 1 cup corn kernels (optional)
• 1 cup shredded cheddar or Mexican blend cheese
• Salt & black pepper, to taste
• Optional toppings: sour cream, diced tomatoes, cilantro, jalapeños, avocado

Directions:

1. Preheat oven to 375°F (190°C).
2. Halve zucchini and scoop out the centers. Arrange them in a baking dish, brush with olive oil, and season with salt and pepper.
3. Heat olive oil in a skillet over medium heat. Cook the onion for 3–4 minutes until softened.
4. Add ground beef (or turkey/chicken) to the skillet and cook until browned. Drain excess fat if necessary.
5. Stir in minced garlic, taco seasoning, and tomato sauce. If using, add black beans and corn. Let the mixture simmer for 2–3 minutes.
6. Fill the zucchini boats with the taco mixture. Top each one with shredded cheese.
7. Bake uncovered for 20–25 minutes, until the zucchini is tender and the cheese is melted and bubbly.
8. Add your favorite toppings and serve hot.

how to serve Taco Stuffed Zucchini Boats

Taco Stuffed Zucchini Boats are best served fresh out of the oven while the cheese is still warm and gooey. You can place them on a serving platter and let everyone customize their boats with optional toppings like sour cream, diced tomatoes, cilantro, jalapeños, or avocado. Pair them with a side of tortilla chips or a simple green salad for a complete meal.

how to store Taco Stuffed Zucchini Boats

To store any leftovers, let the zucchini boats cool down completely. Place them in an airtight container and store them in the refrigerator for up to 3 days. To reheat, simply place them in the oven at 350°F (175°C) until warmed through. You can also microwave them for a quicker option, but the oven will help keep the zucchini tender.

tips to make Taco Stuffed Zucchini Boats

• Be careful not to scoop out too much of the zucchini flesh; you want to keep some to add texture to the dish.
• Feel free to customize the filling based on your taste. You can add or substitute ingredients like bell peppers, mushrooms, or even quinoa for a vegetarian version.
• If you enjoy a bit of heat, consider adding diced jalapeños or a dash of hot sauce to the meat mixture.

variation

For a vegetarian option, swap the ground beef for lentils or cooked quinoa. You could also use crumbled tofu seasoned with taco spices for a plant-based alternative. Additionally, try stuffing the zucchini with different types of cheese or beans to mix things up.

FAQs

Can I use other types of meat in this recipe?
Yes, you can use ground turkey, chicken, or even plant-based meat alternatives if you prefer.

How can I make this recipe gluten-free?
Simply check the taco seasoning packet to ensure it’s gluten-free, or make your own seasoning mix using gluten-free spices.

Can I prepare Taco Stuffed Zucchini Boats in advance?
Yes, you can prepare the filling ahead of time and stuff the zucchini just before baking. This makes it a great option for meal prep!

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