The BEST stuffed zucchini recipe!
Zucchini boats…stuffed with Mexican-flavored ground meat taco goodness?!
Need I say more? OK. I’ll say a little more.
Actually, I’ll say A LOT more, because these Mexican Stuffed Zucchini Boats have been ALL the rage in my house lately. (And it’s all thanks to my Mom sending us home with WAYYY too much zucchini from her farm’s garden! lol)
Ifyou’re not already aware, I am a HUGE taco lover. From Crispy Baked Turkey Tacos and Baja Shrimp Tacos to classics like Flank Steak Fajitas, I love every single one!
But sometimes I want it all: the delicious spicy flavors of Mexican cuisine, packed with veggies and protein, but WITHOUT all of the carbs. When peppers are what I have on hand instead of zucchini, my Mexican Stuffed Bell Peppers do the exact same job.
That’s where this recipe comes in to save the day. They’re so easy to make, packed with flavor, and even the pickiest eaters of the family will gobble them up!
Still swimming in zucchini like we’ve been? Here are some of our other faves: Cheesy Zucchini Rice on busy nights, a cozy Zucchini Lasagna when I want comfort food, and crispy Zucchini Fritters when the we need a snack.
Ingredients and Substitutions
You can find the exact ingredient amounts and a full recipe at the recipe card below.
- Zucchini: Try to pick zucchini that are similar in size and shape so they cook evenly in the oven.
- Ground meat: Ground beef, turkey, chicken, or even venison all work here. I like using 93/7 for a good balance of moisture and flavor.
- Bell pepper: Red, yellow, or green, they’ll all work great!
- Onion: Any type works (red, yellow, white, or sweet), just make sure it’s finely diced so it softens quickly.
- Taco seasoning: You can make a batch of my go-to homemade taco seasoning or use a store-bought packet. If you’re going with packaged, taste before adding extra salt since they tend to be a bit saltier.
- Cheese: Mild or sharp cheddar, Monterey Jack, or a Mexican blend all melt beautifully and add great flavor, just use your favorite!
How to make zucchini boats that aren’t soggy
The one knock on zucchini boats is that they can turn watery. Three easy things keep yours firm, and none of them add real work.
- First, salt the hollowed-out boats and pre-bake them cut-side down before you stuff them. That quick pre-bake pulls the extra water out so it drains onto the pan instead of pooling in your dinner.
- Second, leave about a half-inch of zucchini around the edges when you scoop. Over-scooping makes the boats collapse into mush, and that little wall is what holds their shape.
- Third, drain the taco meat after it browns. Ground beef gives off a lot of liquid, and draining it keeps you from spooning that right back into the boats.
Do those three and the boats hold up on your fork instead of going to mush. That’s the whole trick, no fancy steps required.
Step-by-step Instructions
You can find the exact ingredient amounts and a full recipe at the recipe card below.
Prep the zucchini boats.
Preheat oven to 400℉. Slice zucchini in half lengthwise and scoop out the center, leaving a ¼-inch border and a small “lip” on each end to hold the filling in.
Pro Tip: Pick zucchini that are similar in size so they cook evenly.
Par-bake in the oven.
Drizzle the cut sides with oil, season with salt and pepper, and place cut-side down on a baking sheet. Bake for 10 minutes until just tender.
Pro Tip: Baking them upside down first helps release moisture so the boats don’t get soggy later.
Make the ground meat taco filling.
Cook the onion and bell pepper in a large skillet for 2-3 minutes, then stir in 1 cup of the reserved zucchini flesh and minced garlic. Cook another 1-2 minutes until softened.
Push the veggies to the side, then add ground meat and cook for 7-10 minutes until browned. Turn off the heat and stir in taco seasoning, salsa, and ¾ cup shredded cheese until melted and combined.
Pro Tip: If your beef is really water or has a lot of excess fat, make sure to drain any excess liquid for a less watery filling.
Fill, bake, and dig in!
Flip the zucchini over and fill each boat with the taco mixture. Sprinkle the remaining cheese over the tops and bake for 10–15 minutes until golden and bubbly. Serve with a sprinkle of chopped cilantro and diced tomatoes and dig in!
Pro Tip: Prep the zucchini and taco filling ahead of time, then just stuff and bake when ready to serve.
What to serve with Mexican zucchini boats?
While these stuffed zucchini taste incredible on their own, there are a few easy ways you can freshen them up once they come out of the oven:
- A bit of finely chopped green onions, a sprinkle of fresh cilantro, or a dollop of sour cream.
- Diced avocados, diced tomatoes, Homemade salsa, or homemade guacamole add a fresh twist!
- And don’t forget the Instant Pot Black Beans or Refried Black Beans and some Instant Pot Salsa Rice or Cilantro Lime Rice as side dishes!
FAQs
Yes! You can prep the zucchini and make the taco filling up to a day in advance. Store them separately in the fridge, then assemble and bake when you’re ready.
Technically yes, but they’re best fresh. If you freeze them, the zucchini may release extra moisture when reheated. For better texture, freeze just the taco filling and assemble fresh.
Keep leftover taco boats in an airtight container in the refrigerator for up to 3 to 4 days. If you aren’t enjoying these immediately, prepare the boats and taco filling and store separately. When ready to eat, stuff and bake.
Nope, leave the skin on. It holds the boat together while it bakes, and once everything’s stuffed and tender you won’t even notice it.
They are. The zucchini stands in for tortillas or a shell, so these come in a lot lower in carbs than tacos or a burrito bowl, which is exactly why they’re on repeat in our house.
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Mexican Stuffed Zucchini Boats Recipe
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Equipment
Ingredients
- 4 medium zucchini roughly the same size
- 3 tablespoons olive oil divided
- ¾ teaspoon salt divided
- 1 bell pepper finely diced
- 1 sweet onion finely diced
- 2 garlic cloves finely minced
- 1 pound ground beef turkey or chicken
- 2 tablespoons taco seasoning
- ¼ teaspoon pepper
- ¼ cup salsa mild or medium
- 1 cup shredded cheese divided, Cheddar or Mexican blend
Optional Toppings:
- Green onions thinly sliced
- Fresh cilantro finely chopped
- Diced tomatoes
Instructions
- Preheat the oven to 400℉.
- Cut both the stem and the blossom ends off of each zucchini and slice in half lengthwise. Scoop the seeds out using a spoon with a slightly sharp edge, leaving about ½-inch of zucchini around all sides. (Reserve the zucchini flesh that was scooped out.)4 medium zucchini
- Drizzle 1 tablespoon of the olive oil over all of the insides of the zucchini boats and sprinkle with ¼ teaspoon of salt. Place zucchini flat-side down on a large baking sheet in a single layer and bake in preheated oven for 10 minutes.3 tablespoons olive oil, ¾ teaspoon salt
- Heat 2 tablespoons of the olive oil in a large skillet over medium heat and add the bell pepper and onion. Cook for 2-3 minutes, or until the onion is translucent. Add 1 cup of chopped zucchini flesh that was previously removed from the boats, and the garlic. Continue cooking for an additional 1-2 minutes, or until the garlic is fragrant.1 bell pepper, 1 sweet onion, 2 garlic cloves
- Push vegetables to the side of the skillet and add the ground beef. Cook and crumble for 7-10 minutes, or until the meat is completely cooked through. Drain any excess liquid from the pan when done cooking.1 pound ground beef
- Remove the skillet from the heat and mix in the taco seasoning, ½ teaspoon salt, ¼ teaspoon black pepper, salsa, and ¾ cup of the shredded cheese.2 tablespoons taco seasoning, ¼ teaspoon pepper, ¼ cup salsa, 1 cup shredded cheese
- Flip over all of the pre-baked zucchini boats so the hollow cavity is facing up and fill with equal amounts of the taco filling. Sprinkle with the remaining cheese.
- Return the zucchini to the oven and cook for an additional 10-15 minutes, or until the cheese is melted. Serve with chopped green onions, cilantro, and diced tomatoes, if desired.Green onions, Fresh cilantro, Diced tomatoes
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Video
Notes
- Ground meat: You can easily substitute with ground turkey or ground chicken, if desired.
- To Store: Keep leftover taco boats in an airtight container in the refrigerator for up to 4 days.
- To Freeze: Let the boats come to room temperature, then seal in a freezer-safe airtight container. Freeze for up to 3 months. The zucchini may release extra water when reheated, so these are best fresh.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Zucchini Recipes
If you still have plenty of zucchini on hand, here are some delicious recipes you can try!
I loved this recipe. I cooked it in my airfryer instead of the oven. It’s too hot where I live. I set the temperature on my airfryer to 365° pre-heated it for 3 minutes, then cooked just the zucchini boats my themselves for 6 minutes @ 365°. I also didn’t have any salsa but I had a bunch of little tomatoes from my garden so I sliced them in half and added a small can of diced green chilies instead of salsa, it tasted great. I cooked the boats the second time for 7 minutes @ 365°. To me, they were cooked perfect. The zucchini still had a little crunch which is how I like it. Thank you so much for this wonderful recipe.
I love my air fryer, too! I’m so happy these turned out well for you. Thanks for taking the time to leave a comment and rating 🙂
How do you reheat leftovers?
Hi Michelle! You can use either the microwave or the oven to warm zucchini boats back up. Use a lower temperature in the oven so they don’t dry out.