These Easy Taco Stuffed Zucchini Boats are a fun twist on taco night! Hollowed-out zucchini filled with spicy beef, cheese, and your favorite toppings make for a tasty meal.
I love how healthy and light they are, yet still pack all that delicious taco flavor! You can customize the toppings, and let’s be real, who doesn’t love a good nacho cheese on top? 🌮
Key Ingredients & Substitutions
Zucchini: This is the star ingredient! Look for medium-sized zucchini that are firm and slightly shiny. If zucchini isn’t available, you could use bell peppers or eggplant as a base for your stuffing.
Ground Beef: I use ground beef for its robust flavor, but ground turkey or chicken works just as well for a lighter option. You can also make it vegetarian by using black beans or lentils!
Taco Seasoning: A packet is super convenient, but I recommend making your own blend with chili powder, cumin, garlic powder, and paprika for a personal touch. Tailor the spices to your taste!
Cheese: Cheddar is my go-to, but feel free to swap in Monterey Jack, pepper jack, or even a dairy-free alternative if you’re looking for a healthier or lactose-free option.
What’s the Best Way to Prepare Zucchini Boats?
Making zucchini boats is simple but requires care to ensure they are tender and well-flavored. Here’s how to do it:
- Cut the zucchini in half lengthwise and scoop out the insides carefully; try to leave enough flesh to keep the structure intact.
- Season the insides with a little salt to draw out moisture. This helps them bake better and prevents sogginess.
- Make sure to cook the filling thoroughly before stuffing, allowing the flavors to meld together.
Once baked, the boats should be tender with a nicely melted cheese topping. Trust me, you’ll impress everyone with these tasty treats!
Easy Taco Stuffed Zucchini Boats
Ingredients You’ll Need:
For the Zucchini Boats:
- 4 medium zucchini
- 1 lb (450g) ground beef (or ground turkey)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning (or 2 tbsp homemade taco seasoning)
- 1/2 cup tomato sauce or salsa
- 1 cup shredded cheddar cheese (or Mexican blend)
Optional Toppings:
- 1/4 cup chopped fresh cilantro
- 1/2 cup diced tomatoes
- 1/4 cup sliced black olives
- 1/4 cup sour cream (for garnish)
Other Ingredients:
- 1 tbsp olive oil
- Salt and pepper, to taste
How Much Time Will You Need?
This delicious dish will take you about 10 minutes to prepare and about 25 minutes to bake. In total, you’re looking at around 35-40 minutes from start to finish, and then you can dig into your healthy and scrumptious meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will ensure it’s hot and ready for your tasty zucchini boats!
2. Prepare the Zucchini:
Wash the zucchini thoroughly and slice them in half lengthwise. Using a spoon, carefully scoop out the seeds and some of the flesh to create “boats,” making sure to leave about 1/4 inch of flesh on the skin. Set aside the scooped-out flesh; we’ll need it later!
3. Cook the Filling:
In a large skillet, heat up the olive oil over medium heat. Add in your chopped onion and sauté for about 3-4 minutes, until it’s softened. Then, add the minced garlic and cook for another minute until it becomes fragrant. Toss in the ground beef (or turkey) and cook, breaking it apart with a spatula, until it’s browned and cooked through, which should take about 6-8 minutes. If there’s extra fat, feel free to drain it.
4. Add Seasonings and Sauce:
Next, stir in the taco seasoning and the reserved zucchini flesh (chopped). Let this cook for an additional 2 minutes. Then add in the tomato sauce or salsa, mixing well. Allow it to simmer for about 2-3 minutes so all the flavors combine beautifully. Add salt and pepper to taste.
5. Fill the Zucchini Boats:
Now it’s time to fill those zucchini boats! Place them on a baking sheet lined with parchment paper or grease your baking dish lightly. Spoon the beef mixture evenly into each boat.
6. Top with Cheese:
Sprinkle shredded cheddar cheese generously over the stuffed zucchini. This will create a lovely cheesy crust as it bakes!
7. Bake:
Pop the baking sheet or dish into your preheated oven and let it bake for 20-25 minutes. The zucchini should be tender, and the cheese will be bubbly and golden brown.
8. Garnish and Serve:
Once they are out of the oven, let them cool for a moment. If you like, sprinkle with fresh cilantro, diced tomatoes, and sliced olives. Serve with a dollop of sour cream on top for added flavor. Enjoy your delicious and healthy taco stuffed zucchini boats warm!
FAQ for Easy Taco Stuffed Zucchini Boats
Can I Use Other Ground Meats for This Recipe?
Absolutely! While ground beef is delicious, you can easily substitute it with ground turkey, chicken, or even plant-based meat crumbles for a vegetarian option. Just adjust cooking times as necessary based on the meat you choose.
How Do I Store Leftovers?
Store any leftover zucchini boats in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the microwave or bake them in the oven at 350°F (175°C) until warmed through.
Can I Prepare This Dish Ahead of Time?
Yes! You can prepare the filling and stuff the zucchini boats ahead of time. Simply cover them and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if they’re coming straight from the fridge.
What Toppings Can I Use?
The possibilities are endless! In addition to the optional toppings listed in the recipe, you could add sliced jalapeños, diced avocado, or even a drizzle of hot sauce for an extra kick. Customize the toppings to suit your tastes!
