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Taco Stuffed Zucchini Boats

Taco Stuffed Zucchini Boats: A Healthy Tex-Mex Favorite

Enjoy Taco Stuffed Zucchini Boats, a nutritious Tex-Mex delight perfect for family dinners.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 boats
Course: Dinner
Cuisine: Tex-Mex
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Zucchini Boats
  • 2 large Zucchini Substitution: Eggplant or bell peppers can be used instead.
For the Beef Filling
  • 1 tablespoon Olive Oil Used for sautéing the beef and vegetables.
  • 1 pound Ground Beef Substitution: Ground chicken, turkey, lamb, or a plant-based meat alternative work well.
  • 1 medium Yellow Onion Substitution: Red, white onion, or shallots can be used.
  • 2 cloves Minced Garlic Optional: Can be omitted if desired.
  • 1 can Fire-Roasted Diced Tomatoes Substitution: Regular diced tomatoes or fresh tomatoes with a splash of juice.
  • 1 packet Taco Seasoning Feel free to adjust based on your taste.
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon Black Pepper
For the Topping
  • 1 cup Sharp Cheddar Cheese Substitution: Other cheeses like gouda, Swiss, or a Mexican blend can be used.
  • 2 tablespoons Fresh Parsley Substitution: Cilantro or basil can add a different flavor note.

Equipment

  • Oven
  • Skillet
  • baking dish

Method
 

Step-by-Step Instructions for Taco Stuffed Zucchini Boats
  1. Preheat your oven to 400°F (200°C) and grease a 9 x 13-inch baking dish with olive oil.
  2. Wash the zucchinis and slice them lengthwise. Scoop out the insides to create boats, and place skin-side down in the baking dish.
  3. Heat olive oil in a large skillet over medium-high heat. Add ground beef and sauté until browned, about 3-5 minutes.
  4. Stir in diced onion and minced garlic, cooking for 2-3 minutes until translucent.
  5. Mix in diced tomatoes, taco seasoning, kosher salt, and black pepper. Cook for another 3-4 minutes until well combined.
  6. Fill each zucchini half with the beef mixture, pressing gently to pack it in.
  7. Bake in the preheated oven for 20-25 minutes. In the last 5 minutes, sprinkle cheddar cheese on top and allow it to melt.
  8. Garnish with fresh parsley before serving warm.

Nutrition

Serving: 1boatCalories: 350kcalCarbohydrates: 10gProtein: 25gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze portions for up to 2 months.

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