Original Post: https://www.evolvingtable.com/zucchini-boat-tacos/
Mexican Stuffed Zucchini Boats Recipe
These Mexican Stuffed Zucchini Boats are the perfect quick dinner when you're craving Mexican food. Zucchini halves are loaded with ground beef or turkey, shredded cheese, and a bold taco seasoning mix and then baked in the oven for an easy family meal!
Servings: 8 boats
Ingredients
- 4 zucchini squash about 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 zucchini squash
- 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
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.
Nutrition
Calories: 214kcal | Carbohydrates: 9g | Protein: 15g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 53mg | Sodium: 671mg | Potassium: 462mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1183IU | Vitamin C: 40mg | Calcium: 105mg | Iron: 1mg
