Do you want to learn a new way to use up a bunch of extra zucchini squash? These taco-stuffed zucchini boats are so easy to make, they’re full of Mexican flavor, and a healthy dinner that the whole family will love.
Hey, there. I’m Alexandra Catalano, from Eatcute.com, where you learn how to make nourishing meals for you and your loved ones. And today, I’m going to be teaching you how to make these Mexican taco zucchini boats. If you want all the delicious flavors of a taco, but without those carbs and calories, this recipe is for you. For those of you, that have some little ones running around, don’t you worry.,This recipe is so fun to make, they’re so darn cute, that I promise you, your kiddos will gobble them up.
So if you’re ready to get to cooking, then come on in and get started. We’ll start by preheating our oven to 400 degrees., We’re currently in the midst of zucchini season, and let’s be real here. Who else has either bought way too many at the grocery store? Or maybe you’re swimming in them, from your summer garden? If you’ve got a lot to choose from, you’ll want to make sure to pick four zucchini that looks about the same length and width. Choosing squash that is a similar size, ensures they cook up evenly when baking in the oven.,While today I’m going to be showing you.
How To Make Taco Zucchini Boats
You can use the same process and get a little creative. Try out some pepperoni pizza, or even some cilantro lime chicken zucchini, too. To prepare the boats, you will first want to rinse, scrub, and dry off your zucchini thoroughly. Cut and remove both the stem and blossom ends, from all of the zucchini., Slice each zucchini in half lengthwise. Grab a medium-sized spoon, with a slightly sharp or pointed edge. Scoop the seeds out of the middle, try to leave about half an inch of zucchini, around all sides. And make sure you don’t throw any of these insides away. We’re going to be using them in just a little bit.
Next, you’re going to place all of your zucchini boats on a large baking sheet. Drizzle, one tablespoon of oil, over all of the insides of the zucchini boats, and sprinkle with 1/4 teaspoon of salt.
Place the zucchini flat side down, in a single layer. I almost always line my baking sheets with a parchment paper because it makes cleanup so much easier. But in this case, I like to place the zucchini directly onto the metal sheet pan because it makes it crisp up and caramelized so much better.
Once your zucchini is laid, flat out on the baking sheet, you’ll just want to pop them, into your preheated 400-degree oven, for about 10 minutes.
While the zucchinis are pre-baking, let’s get started on that taco filling. You’ll first want to chop finely, one red or one green bell pepper. And one cup of a sweet yellow or red onion.
Grab the zucchini flesh you scooped out earlier, and cut it into half-inch pieces.
Measure out one cup of it. If you happen to have a little bit of extra, you can always save it later, throw it in a stir fry, or even add it to some scrambled eggs.
Place a large stainless steel, skillet over medium heat.
Add two tablespoons of oil, along with the chopped bell pepper, onion, half a teaspoon of salt, and 1/4 teaspoon of black pepper. Saute for two to three minutes.
Add the chopped zucchini flesh, and two cloves of crushed garlic. Continue sauteing for one to two minutes.
Push the vegetables to the side of the skillet, and add one pound of ground meat.
Ground Turkey, beef, or chicken can all be used. A 93/7 or 90/10 count is preferred.
Cook ground meat for seven to 10 minutes, or until meat is completely cooked through.
Drain any excess liquid from the pan when the meat is done cooking.
Crumble the meat using a potato masher, and mix it with the vegetables.
Sprinkle in two tablespoons of taco seasoning.
A homemade taco seasoning blend was used, but store-bought packets may also be substituted.
And add 1/4 cup of a mild or medium heat salsa.
Stir to combine.
Turn off heat and mix in 3/4 cup of finely shredded cheddar cheese. Okay, we’ve got our taco filling ready to go.
So now it’s just time to fill up those zucchini boats. Flip over all of the boats, so the hollow cavity is facing out. Fill all eight zucchini boats, with equal amounts of the taco filling mixture. Sprinkle the remaining 1/4 cup of cheddar cheese over all of the boats. Return the zucchini to the oven, and cook for an additional 10 to 15 minutes. These tacos zucchini boats taste best when served immediately, with diced tomatoes, and a sprinkle of fresh cilantro. Store any leftovers in an airtight container, in the refrigerator, for up to three to four days.
Oh, my goodness. There is so much delicious Mexican taco flavor, in these zucchini boats.,Your friends and your family, and even your kiddos, are going to love these.,And if you’ve still got some extra zucchini lying around, make sure you check out these other easy zucchini recipes. Thanks so much for hanging out, you all. I’ll see you again soon.
Taco Stuffed Zucchini Boats – Easy Low-Carb Dinner Recipe
Taco Stuffed Zucchini Boats are full of ground turkey or beef, tons of spicy Mexican flavor, and make an easy low-carb and keto dinner recipe. Learn how to make zucchini boats by stuffing them with your favorite healthy filling ingredients and then baking them in the oven! This quick zucchini squash recipe tastes as good as Mexican tacos but without all of the carbs or calories. Your kids will even love them, too!
- Prep Time: 20 min
- Cook Time: 40 min
- Total Time: 60 min
- Cuisine: Mexican
- 4 zucchini squash, about the same size 1 Tbsp.
- olive oil ¼ tsp.
- 2 Tbsp olive oil
- 1 bell pepper, finely chopped
- 1 sweet onion, finely chopped
- 2 cloves garlic, crushed
- 1 lb. ground meat beef, turkey, or chicken
- 2 Tbsp. homemade taco seasoning
- ½ tsp. salt
- ¼ tsp. pepper
- ¼ cup salsa mild or medium
- 1 cup shredded cheese divided, Cheddar or Mexican blend
- Green onions or cilantro finely chopped (optional)
- Preheat oven to 400 degrees.
- Cut both the stem and the blossom ends off. Slice each zucchini in half lengthwise.
- Scoop the seeds out using a spoon with a slightly sharp edge.
- Leave about ½-inch of zucchini around all sides.
- Drizzle 1 tablespoon of 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.
- Saute chopped bell pepper, onion, salt, and pepper in 2 tablespoons of oil over medium heat in a large stainless steel skillet for 2-3 minutes.
- Add 1 cup of chopped zucchini flesh that was previously removed from the boats, and 2 cloves of crushed garlic.
- Continue sauteeing for an additional 1-2 minutes.
- Push vegetables to the side of the skillet and add ground meat.
- Cook for 7-10 minute or until meat is completely cooked through.
- Drain any excess liquid from the pan when meat is done cooking.
- Sprinkle in seasoning ingredients and add salsa.
- Stir to combine.
- Turn off heat and mix in ¾ cup shredded cheese.
- Flip over all of the pre-baked zucchini boats so the hollow cavity is facing up.
- Fill all 8 zucchini boats with equal amounts of the ground meat taco filling mixture and sprinkle with the remaining cheese.
- Return the zucchini to the oven and cook for an additional 10-15 minutes.
- Serve with chopped green onions or cilantro and enjoy!
This recipe can easily be made dairy-free. Simply substitute a dairy-free cheese in place of the regular cheese.
- Serving Size: 8
- Calories: 214 Calories
- Sugar: 5 g
- Sodium: 671 g
- Fat: 14 g
- Saturated Fat: 4 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 53 g
Keywords: ground beef, ground turkey, healthy, keto, Mexican, taco