Description
A fun and healthy twist on traditional tacos, these stuffed zucchini boats are flavorful and customizable, perfect for summer meals.
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
Instructions
- Preheat oven to 375°F (190°C).
- Halve zucchini and scoop out the centers. Arrange them in a baking dish, brush with olive oil, and season with salt and pepper.
- Heat olive oil in a skillet over medium heat. Cook the onion for 3–4 minutes until softened.
- Add ground beef (or turkey/chicken) to the skillet and cook until browned. Drain excess fat if necessary.
- Stir in minced garlic, taco seasoning, and tomato sauce. If using, add black beans and corn. Let the mixture simmer for 2–3 minutes.
- Fill the zucchini boats with the taco mixture. Top each one with shredded cheese.
- Bake uncovered for 20–25 minutes, until the zucchini is tender and the cheese is melted and bubbly.
- Add your favorite toppings and serve hot.
Notes
To store leftovers, cool completely, place in an airtight container, and store in the refrigerator for up to 3 days. Reheat in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican