Taco Stuffed Zucchini Boats
Zucchini boats stuffed with a tasty taco filling are a healthy, Mexican-inspired meal. They’re light and fresh, yet surprisingly filling. You’ll definitely go back for seconds on this recipe!
Taco Stuffed Zucchini Boats
Zucchini boats are always a crowd favorite and since I’ve been on a Mexican theme lately with my carne asada, barbacoa, and carnitas, I figured I’d make these taco stuffed zucchini boats.
They’re a great way to enjoy your favorite authentic taco flavors, but wrapped up in a healthy, vegetable container – fresh zucchini! And while I’m using ground beef today, you could also use any of those previously mentioned meats. So have fun with the recipe!
Ingredients You’ll Need
You’re swapping tortillas for crisp zucchini (it’s super easy). But other than that, you can top these zucchini boats with your favorite taco toppings. Here’s what I used:
- Zucchini: try to grab large zucchini that are about the same size, so you’ve got room for plenty of filling!
- Ground beef: I’m using 90% ground beef (which usually means I don’t have to drain fat from the pan), but you can use your favorite beef-to-fat percentage.
- Taco Seasoning: There’s no comparison when it comes to homemade taco seasoning. Fresh is best!
- Taco Toppings: I’m using sour cream, diced tomatoes, sliced green onions, avocado, and cilantro. But if you’d like to add a little cheese, guacamole, or cilantro lime bacon slaw, go for it!
Find the printable recipe with measurements below.
How to Make Zucchini Boats
Zucchini boats are super easy to make (have you seen my Pizza Stuffed Zucchini Boats?). Here’s how you make them step-by-step:
- Cook the ground beef. Season the ground beef with taco seasoning while it’s cooking for that deliciously spicy taco flavor.
- Prepare the zucchini. While the ground beef is cooking, cut the zucchini in half lengthwise and scoop out the seeds with a spoon.
- Assemble and cook the zucchini boats. Fill the zucchini boats with seasoned ground beef. Then bake them in the oven for 15-20 minutes, or until the tops are lightly browned and the zucchini is softened, yet crisp.
A Few Zucchini Boat Tips
- Scoop just the seeds: When you scoop out the zucchini halves, remember to just scoop the seeds and not too much extra flesh. You want to enjoy as much zucchini as possible.
- Grab large zucchini: Try to grab large, evenly sized zucchini. You’ll have more space for all the delicious filling and they’ll cook evenly in the oven.
If you have a few zucchini boats leftover store them without the toppings (just the cooked zucchini and ground beef) in an airtight storage container. They’ll keep for 3 to 4 days in the fridge.
Before serving, reheat them in the microwave or oven until warmed through, then top with fresh toppings!
More Healthy Mexican Recipes
Taco stuffed zucchini boats are delicious for any weeknight meal, and they’re perfect for Cinco de Mayo, Super Bowl and movie night. But here’s a few more Healthy Mexican favorites you’ll love!
Have leftover zucchini? Check out this post with 20+ Best Zucchini Recipes. It’s such an incredibly versatile veggie!
Taco Stuffed Zucchini Boats
These taco stuffed zucchini boats are a healthy, gluten-free, low-carb, Mexican-inspired dinner!
- You can also make extra taco seasoning and store it in a glass spice jar for future use! Watch my spice drawer organization video to see how I do it.
Calories: 394kcal, Carbohydrates: 17g, Protein: 28g, Fat: 26g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 89mg, Sodium: 446mg, Potassium: 1353mg, Fiber: 8g, Sugar: 8g, Vitamin A: 1863IU, Vitamin C: 52mg, Calcium: 116mg, Iron: 5mg
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Recipe originally posted January 2017, but updated to include new information and photos.
This article was originally published by downshiftology.com. Read the original article here.
