Taco Stuffed Zucchini Boats
Make the most of summer's star vegetable by whipping up these Taco Stuffed Zucchini Boats! Loaded with healthy vegetables and lean protein, this is a delicious and easy summer dinner recipe. It's the best way to use up extra zucchini from your garden!
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Main Course
Cuisine: Mexican, tex mex
Diet: Low Calorie
Servings: 6
- 3 medium Zucchini cut in half lengthwise
- Kosher salt and pepper to taste1 tbsp olive oil
- 1 medium onion diced
- 1 lb lean ground turkey chicken or beef
- 1 1/2 tbsp taco seasoning
- 4 oz can salsa
- 1 cup black beans drained and rinsed
- 1/2 cup shredded mozzarella or cheddar cheese
- Optional toppings: chopped tomatoes, sliced green onions, cilantro, shredded iceberg lettuce
Preheat the oven to 400F and line a large sheet pan with parchment paper.
Place the zucchini halves, cut side up, into the prepared sheet pan. Scoop some of the flesh to create the boats.
Sprinkle it with salt, pepper and spray with cooking oil spray. Bake for 10 minutes.
Meanwhile, heat the oil in a large skillet over medium heat. Saute the onions until soft, around 3-4 minutes.
Add in the meat and cook, crumbling it with a wooden spoon. Once the meatstarts to brown, stir in the taco seasoning, salsa and beans.
Fill your roasted zucchini boats with the meat mixture and sprinkle with the cheese.
Return to the oven and bake for 10-12 minutes, or until the cheese is meltedand zucchinis are crisp tender.
Top your taco zucchini boats with desired toppings.
- Serving size is one half of a zucchini / one zucchini boat
- Store any leftovers in an airtight container for up to 4 days. The flavors develop so well and these taco-stuffed zucchini boats taste even better the next day so be sure to save them for an easy lunch!
- Reheat in the microwave or in the oven until heated through.
- Freeze: Yes, you can absolutely freeze these zucchini taco boats! Freeze them on a flat surface like a baking tray until they are firm, and then transfer them to an airtight container and freeze the zucchini boats for up to 4 months
Calories: 272kcal | Carbohydrates: 20g | Protein: 36g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 73mg | Sodium: 1002mg | Potassium: 995mg | Fiber: 6g | Sugar: 6g | Vitamin A: 644IU | Vitamin C: 29mg | Calcium: 124mg | Iron: 3mg