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To make Taco Stuffed Zucchini Boats, gather these key ingredients: - 4 medium zucchinis - 1 pound ground turkey or beef - 1 small onion, diced - 2 cloves garlic, minced - 1 cup canned black beans, rinsed and drained - 1 cup corn kernels (fresh, frozen, or canned) - 1 cup diced tomatoes (fresh or canned) - 1 tablespoon taco seasoning - 1 teaspoon cumin - Salt and pepper to taste - 1 cup shredded cheese (cheddar or Mexican blend) - Fresh cilantro, for garnish - Lime wedges, for serving You can add wonderful flavors with these optional ingredients: - Chopped bell peppers for crunch - Jalapeños for heat - Sliced olives for a briny touch - Avocado or guacamole for creaminess - Sour cream for richness Choosing the right zucchini makes a big difference. Here’s how to pick fresh ones: - Look for firm zucchinis with smooth skin. - Choose zucchinis that are bright in color. - Avoid zucchinis with soft spots or blemishes. - Select medium-sized zucchinis, as they tend to be more tender. - If possible, buy organic to enjoy better flavor and less pesticide. With fresh ingredients, your Taco Stuffed Zucchini Boats will shine. The flavor and texture will impress everyone! {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). Take each zucchini and cut it in half lengthwise. Use a spoon to scoop out the seeds. This creates a nice boat shape for your filling. Place the zucchini halves cut-side up on a baking sheet lined with parchment paper. This step helps the boats hold their shape while baking. In a large skillet, add 1 pound of ground turkey or beef over medium heat. Cook it until browned, which takes about 5 to 7 minutes. Make sure to break it into smaller pieces as it cooks. After that, add 1 small diced onion and 2 minced garlic cloves. Sauté them for about 3 to 4 minutes until the onion becomes translucent. Next, stir in 1 cup of black beans, 1 cup of corn, and 1 cup of diced tomatoes. Add 1 tablespoon of taco seasoning, 1 teaspoon of cumin, and season with salt and pepper to taste. Cook this mixture for another 5 to 7 minutes. This lets all the flavors blend together nicely. Now it's time to fill the zucchini! Remove the skillet from heat and carefully spoon the filling into each zucchini half. Pack it in well so every bite is tasty. After that, sprinkle 1 cup of shredded cheese over the top. Place your baking sheet in the preheated oven. Bake the zucchini boats for 20 to 25 minutes until they are tender and the cheese is bubbly and golden. Once done, remove them from the oven and let them cool for a few minutes. Garnish with fresh cilantro and serve with lime wedges to add some zest! To cook zucchini just right, choose medium-sized ones. They hold up well and have great flavor. Cut them in half lengthwise and scoop the seeds out. This creates a boat for your filling. Bake them at 375°F for 20-25 minutes. Check for tenderness with a fork. You want them soft but not mushy. This keeps the shape intact and makes for a great dish. Cheese adds a creamy layer to your taco stuffed zucchini boats. You can use shredded cheddar for a classic taste. A Mexican blend also works great for more flavor. If you want something different, try pepper jack for a spicy kick. Just sprinkle the cheese on top before baking. It melts beautifully and forms a golden crust. Want to level up the flavor? Add more spices to your filling. A pinch of chili powder gives heat. Smoked paprika adds depth. If you love fresh herbs, cilantro brightens the dish. You can also squeeze some fresh lime juice over the top before serving. This adds a zesty touch that makes every bite refreshing. Pro Tips Choose Firm Zucchini: Select zucchinis that are firm and not overly large to ensure they hold their shape during baking. Customize the Filling: Feel free to add other vegetables or proteins to the filling for a personalized touch, such as bell peppers or shredded chicken. Cheese Variations: Experiment with different types of cheese, such as pepper jack for a spicy kick or mozzarella for a milder flavor. Serve with Toppings: Enhance the flavor by serving with toppings like avocado, sour cream, or salsa alongside the lime wedges. {{image_2}} You can easily make a vegetarian version of taco stuffed zucchini boats. Instead of meat, use more beans and veggies. For example, add extra black beans or chickpeas. You could also use mushrooms for a hearty texture. You still follow the same steps. Cook the veggies with onions and garlic. Add the taco seasoning and spices. Fill the zucchini with this tasty mix. Top with cheese and bake as usual. This dish will give you the same great flavor without meat. Plus, it’s healthy and full of fiber. If you like heat, make spicy taco stuffed zucchini boats. You can add chopped jalapeños or a pinch of cayenne pepper to the filling. Use spicy taco seasoning for an extra kick. Mix these spicy ingredients into your meat or veggie filling. When you bake them, the heat will blend with all the flavors. This version is perfect for those who love bold tastes. You can make healthy swaps for a low-calorie taco stuffed zucchini boat. Start with lean turkey, or use ground chicken instead. You can also skip the cheese or use a low-fat option. Try adding more veggies like bell peppers or spinach to the filling. This will increase the nutrients and lower the calories. Serve with lime wedges for a fresh taste without extra calories. These adjustments keep the dish light but still super tasty. Enjoy your healthy, delicious meals! To store leftover taco stuffed zucchini, let them cool first. Place the zucchini in an airtight container. You can keep them in the fridge for up to three days. If you want to save them longer, consider freezing. When you are ready to eat, preheat your oven to 350°F (175°C). Place the zucchini on a baking sheet. Cover them with foil to keep moisture in. Heat for about 15 to 20 minutes. This will warm them up nicely without drying them out. To freeze stuffed zucchini boats, wrap each one in plastic wrap. Then, place them in a freezer bag. Make sure to remove as much air as possible. They can last in the freezer for up to three months. When you want to enjoy them, thaw in the fridge overnight before reheating. This way, you can have a tasty meal ready for a busy day! Yes, you can use other meats. Chicken, pork, or even tofu work well. If you want a different flavor, try ground lamb or chorizo. The key is to choose a meat that cooks well and blends with the other tastes. Always make sure to cook the meat fully before adding it to the zucchini. You’ll know the zucchinis are done when they are tender. A fork should easily pierce the flesh. If the zucchini feels soft but not mushy, you’re good. The cheese on top should also be bubbly and golden. This shows the dish is ready to enjoy. You can serve these boats with a fresh salad for a lighter meal. Rice or quinoa are great sides too. If you like spice, add some salsa or guacamole. For a fun twist, try corn chips or a side of black beans. Lime wedges add a nice zing. Stuffed zucchini boats are a fun and tasty dish. We discussed key ingredients, cooking steps, and flavor tips. I shared ways to store leftovers and creative variations, too. Remember, you can use different meats and create a low-calorie version. Try each tip to make your meal special. With this guide, you can confidently make stuffed zucchini boats that impress everyone! Enjoy your cooking adventure!

Taco Stuffed Zucchini Boats

Delicious zucchini boats filled with a savory taco-inspired mixture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 250 kcal

Ingredients
  

  • 4 medium zucchinis
  • 1 pound ground turkey or beef
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup canned black beans, rinsed and drained
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 cup diced tomatoes (fresh or canned)
  • 1 tablespoon taco seasoning
  • 1 teaspoon cumin
  • to taste salt and pepper
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • for garnish fresh cilantro
  • for serving lime wedges

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cut the zucchinis in half lengthwise and scoop out the seeds to create boats. Place them cut-side up on a baking sheet lined with parchment paper.
  • In a large skillet over medium heat, add the ground turkey or beef. Cook until browned, breaking it apart as it cooks (about 5-7 minutes).
  • Add the diced onion and minced garlic to the skillet and sauté until the onion is translucent (about 3-4 minutes).
  • Stir in the black beans, corn, diced tomatoes, taco seasoning, cumin, salt, and pepper. Cook for another 5-7 minutes, allowing the flavors to meld and the mixture to heat through.
  • Remove the skillet from heat and carefully spoon the filling into the zucchini boats, packing it in generously.
  • Sprinkle the shredded cheese evenly over the stuffed zucchinis.
  • Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the zucchinis are tender and the cheese is bubbly and golden.
  • Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro and serve with lime wedges on the side.

Notes

Feel free to customize the filling with your favorite taco ingredients.
Keyword healthy, stuffed, taco, zucchini