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–+ servings
stuffed zucchini boats with melted cheese and chopped tomatoes.
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5 from 1 vote

Zucchini Taco 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
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Mexican, tex mex
Diet: Low Calorie
Servings: 6
Author: Rena

Ingredients

  • 3 medium Zucchini cut in half lengthwise
  • Kosher salt and pepper to taste1 tbsp olive oil
  • 1 medium onion diced
  • 1 pound lean ground turkey chicken or beef
  • 1 1/2 tablespoons taco seasoning
  • 4 ounces 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

Instructions

  • 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 and 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 meat starts 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 melted and zucchinis are crisp and tender.
  • Top your taco zucchini boats with desired toppings.

Notes

  • 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 the oven until heated through.
  • Freeze: Yes, you can 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

Nutrition

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