Go Back
To make Taco Stuffed Zucchini Boats, you need these key ingredients: - 4 medium zucchinis - 1 pound ground turkey or beef - 1 small onion, diced - 2 cloves garlic, minced - 1 cup black beans, rinsed and drained - 1 cup corn (fresh or frozen) - 1 cup diced tomatoes (canned or fresh) - 2 tablespoons taco seasoning - 1 cup shredded cheddar cheese - 1 tablespoon olive oil - Salt and pepper to taste These ingredients create a tasty filling for the zucchini boats. The ground meat adds protein, while beans and corn boost nutrition. Zucchini serves as a great low-carb base. You can add some fun toppings and extras to your dish: - Fresh cilantro, chopped, for garnish - Sour cream or Greek yogurt, for serving (optional) Cilantro adds a fresh flavor. Sour cream or yogurt gives a creamy touch. Feel free to mix in your favorite toppings to make it your own! This dish is not just delicious; it’s also healthy. Each serving provides a balanced meal. Here’s a rough idea of the nutrition per serving: - Calories: About 350 - Protein: 25g - Carbohydrates: 30g - Fat: 15g These boats are rich in protein and fiber. They fit well into various diets, making them a smart choice for any weeknight meal. Enjoying a wholesome meal has never been easier! To start, preheat your oven to 375°F (190°C). This sets the stage for baking. Next, take four medium zucchinis and cut them in half lengthwise. Use a spoon to scoop out the seeds and a bit of flesh. This creates a boat shape. Place the hollowed zucchinis cut-side up on a baking sheet lined with parchment paper. This step makes cleanup easy. In a large skillet, heat one tablespoon of olive oil over medium heat. Once hot, add one small diced onion. Cook it until it turns soft and clear, which takes about 3-4 minutes. Then, add two minced garlic cloves and stir for about one minute. This enhances the aroma. Next, add one pound of ground turkey or beef. Break up the meat as it cooks until it turns brown. Season with salt, pepper, and two tablespoons of taco seasoning. This adds bold flavor. Now, mix in one cup of rinsed black beans, one cup of corn, and one cup of diced tomatoes. Cook this mixture for another 3-4 minutes. This helps the flavors blend. Once the filling is ready, take the skillet off the heat. Now, generously fill each zucchini boat with the taco mixture. Press down gently to pack them well. Next, sprinkle one cup of shredded cheddar cheese on top. This adds a rich, melty layer. Place the baking sheet in the preheated oven. Bake for 25-30 minutes. The zucchinis should be tender, and the cheese should be bubbly and golden. After baking, let them cool a bit. Garnish with fresh chopped cilantro for a pop of color. Serve these warm, and offer sour cream or Greek yogurt on the side for extra creaminess. To make the best taco stuffed zucchini boats, choose medium zucchinis. They hold up well and provide a nice size for stuffing. Cut the zucchinis in half lengthwise. Use a spoon to scoop out the seeds and some flesh. This step makes room for the tasty filling. Bake the zucchini boats at 375°F for 25-30 minutes. You want them tender but not mushy. Seasoning is key for great flavor. Use taco seasoning for a classic taste. If you want more heat, add some chili powder or cayenne pepper. Fresh garlic and onions also boost the flavor. Always taste your filling before stuffing. Adjust salt and pepper to suit your taste. Fresh cilantro adds a bright note when you garnish the boats. Serve your stuffed zucchini boats on a platter. Add fresh lime wedges for a zesty kick. A dollop of sour cream or Greek yogurt makes a creamy contrast. Pair with a simple salad for a balanced meal. You can also serve them with rice or quinoa for extra heartiness. Enjoy these boats warm and fresh for the best taste! {{image_4}} To make a vegetarian version, swap the meat for more beans or lentils. Use two cups of black beans and add a cup of quinoa for protein. You can also mix in chopped bell peppers and mushrooms for added taste and texture. This version is just as filling and packed with flavor. Top with cheese or leave it off for a vegan dish. If you want lower carbs, skip the beans and corn. Instead, use extra diced tomatoes and zucchini flesh. You can add chopped spinach or kale for nutrients. Use ground turkey or beef as your protein source. This keeps the meal light but still tasty. Serve these boats with a side salad for a complete meal. For a spicy kick, add diced jalapeños or a dash of hot sauce to the filling. You can also mix in some chipotle powder for a smoky flavor. Top the finished boats with spicy salsa or a sprinkle of cayenne. This adds heat without losing the tasty taco flavor. Adjust the spice to fit your taste. To keep your taco stuffed zucchini boats fresh, store them in the fridge. Let them cool completely before placing them in an airtight container. They last up to three days. If you want to keep the taste and texture, do not add toppings like cheese or sour cream until serving. You can freeze these zucchini boats for later meals. After baking, allow them to cool. Wrap each boat tightly in plastic wrap. Then, place them in a freezer-safe bag or container. They can stay in the freezer for up to three months. When you're ready to eat, thaw them in the fridge overnight. To reheat, preheat your oven to 350°F (175°C). Place the zucchini boats on a baking sheet. Cover them with foil to prevent drying out. Heat for about 15-20 minutes, or until warmed through. You can also reheat in the microwave for a quicker option, but the texture may change. Enjoy your tasty meal! You should bake taco stuffed zucchini boats for 25 to 30 minutes. This time allows the zucchini to soften and the cheese to melt. Keep an eye on them to avoid overcooking. You want the zucchini tender but not mushy. They should still hold their shape as boats. Yes, you can use other meats. Ground chicken or pork work well too. If you want a vegetarian option, try lentils or quinoa. These options add protein and flavor. Just make sure to cook the meat fully before stuffing the zucchini. You can make your own taco seasoning easily. Combine chili powder, cumin, garlic powder, and onion powder. This adds a fresh taste to your filling. You can adjust the spices to fit your taste. Taco stuffed zucchini boats offer a tasty and healthy twist on a classic dish. You learned about key ingredients and how to prepare them step-by-step. Tips for perfecting your boats will help you enhance flavor and pair them well. You can also explore variations to suit different diets. Don’t forget the best ways to store and reheat. Enjoy this fun meal today; it’s both simple and satisfying. Your cooking will impress family and friends. Dive in and get creative with your taco zucchini boats!

Taco Stuffed Zucchini Boats

Discover the perfect blend of flavors with these zesty taco stuffed zucchini boats! Packed with ground turkey or beef, black beans, and topped with melted cheese, these boats are not only delicious but also healthy. Easy to prepare and bake, they make a fantastic weeknight meal. Click through to explore this tasty recipe and get ready to impress your family and friends with a fresh take on dinner!

Ingredients
  

4 medium zucchinis

1 pound ground turkey or beef

1 small onion, diced

2 cloves garlic, minced

1 cup black beans, rinsed and drained

1 cup corn (fresh or frozen)

1 cup diced tomatoes (canned or fresh)

2 tablespoons taco seasoning

1 cup shredded cheddar cheese

1 tablespoon olive oil

Salt and pepper to taste

Fresh cilantro, chopped, for garnish

Sour cream or Greek yogurt, for serving (optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C) to prepare for baking the stuffed zucchinis.

    Prepare the Zucchinis: Cut each zucchini in half lengthwise. Using a spoon, scoop out the seeds and some flesh to create cavity-like boats. Arrange the hollowed zucchinis cut-side up on a baking sheet lined with parchment paper.

      Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Once hot, add the diced onion and sauté until translucent and tender, about 3-4 minutes.

        Add Garlic: Incorporate the minced garlic into the skillet, stirring for about 1 minute until it releases a fragrant aroma.

          Cook the Meat: Add the ground turkey or beef to the skillet. Break it apart with a spatula while cooking, until it turns brown and is fully cooked through. Season this mixture with salt, pepper, and taco seasoning to enhance the flavors.

            Mix in the Vegetables: Stir in the black beans, corn, and diced tomatoes. Continue to cook for another 3-4 minutes, allowing the mixture to heat through and the flavors to meld.

              Stuff the Zucchini Boats: Remove the skillet from heat. Generously fill each zucchini boat with the taco mixture, pressing down gently to ensure they are packed full.

                Add Cheese: Sprinkle a generous layer of shredded cheddar cheese on top of each stuffed zucchini for that extra melt-in-your-mouth goodness.

                  Bake: Place the baking sheet in the preheated oven and bake for 25-30 minutes. The zucchinis should become tender, and the cheese should be deliciously melted and bubbly.

                    Garnish and Cool: After baking, take the stuffed zucchinis out of the oven and let them cool slightly. Once they are cool enough to handle, garnish with freshly chopped cilantro for a burst of color and freshness.

                      Serve: Present the warm zucchini boats on a beautiful platter, and offer sour cream or Greek yogurt on the side for drizzling or dipping if desired.

                        Prep Time: 15 mins | Total Time: 45 mins | Servings: 4

                          - Presentation Tips: For an appealing presentation, arrange the zucchini boats on a large serving platter and sprinkle extra cilantro over the top. Serve with lime wedges for an additional zesty touch.