Go Back
- Zucchini and Protein: - 4 medium zucchinis - 1 lb ground turkey or ground beef - Vegetables and Beans: - 1 can black beans, rinsed and drained - 1 cup corn kernels (fresh or frozen) - 1 small onion, finely chopped - 2 cloves garlic, minced - Spices: - Chili powder - Ground cumin - Smoked paprika - Salt and pepper to taste - Toppings: - 1 cup shredded cheddar cheese - 1 cup salsa (your choice of spice level) - Fresh cilantro, chopped (for garnish) - Sour cream (for serving) Using these fresh ingredients makes your Taco Stuffed Zucchini Boats tasty and healthy. Start with firm zucchinis for the best texture. Ground turkey is lean, while beef offers rich flavor. Black beans add protein and fiber. Corn gives a nice sweetness. The onion and garlic provide a savory base. Spices like chili powder and cumin bring warmth and depth. Topping with cheese, salsa, and cilantro boosts flavor and looks great. Check out the Full Recipe for more details on making this delicious dish! - Preheat the Oven: Set your oven to 375°F (190°C) to get it ready. - Prepare the Zucchini Boats: Cut each zucchini in half lengthwise. Use a spoon to scoop out the middle, making a hollow 'boat'. Save the scooped-out flesh for later. - Sautéing Aromatics: In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is soft, about 3-4 minutes. - Cooking the Meat: Increase the heat a bit and add ground turkey or beef. Cook until it browns, breaking it apart as it cooks. - Combining Ingredients: Once the meat is cooked, mix in the reserved zucchini flesh, black beans, corn, chili powder, cumin, paprika, and season with salt and pepper. Cook this mix for 5 minutes to blend the flavors. - Stuffing the Zucchini Boats: Spoon the tasty filling into each hollow zucchini half. Press down gently to pack them well. - Baking Instructions: Place the stuffed zucchini boats in a baking dish. Top each boat with salsa and shredded cheddar cheese. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes, or until the cheese melts and bubbles. These steps will help you create a flavorful and healthy meal with Taco Stuffed Zucchini Boats. For the complete recipe, check the Full Recipe. To hollow out zucchini without breaking them, use a sharp knife. Cut the zucchini in half lengthwise. Then, take a spoon and gently scoop out the center, leaving a thin wall. This keeps your boats sturdy. Be careful not to scoop too much. Save the flesh you remove; it adds flavor to your filling. If you want meat alternatives, try using lentils or chickpeas. They work great in place of ground turkey or beef. You can also use cooked quinoa for a tasty twist. These options make it easy to enjoy a meat-free meal without losing flavor. Adding extra spices can elevate your dish. Consider mixing in some cumin or smoked paprika for depth. If you want heat, toss in jalapeños or chili flakes. These spices bring a new layer of flavor that excites the palate. For cheese, while cheddar is classic, feel free to explore. Try using pepper jack for a spicy kick or mozzarella for a mild taste. Each cheese choice gives your taco stuffed zucchini boats a different twist. Experimenting with cheese can lead to exciting new flavors that you and your guests will love. For the complete recipe, check the Full Recipe for all the details you need to create this delightful dish. {{image_4}} You can switch up the filling for Taco Stuffed Zucchini Boats to meet your taste. - Vegetarian Option: For a meatless version, use black beans or lentils. Add more veggies like bell peppers, corn, or diced tomatoes. This adds color and flavor while keeping it nutritious. You can make it creamy by adding some avocado or a dollop of sour cream on top. - Spicy Twist: If you like heat, add jalapeños or a splash of hot sauce. You can also mix in diced green chilies for a kick. Try different spices too, like cayenne or chipotle powder, to give your boats an extra flavor boost. Serving Taco Stuffed Zucchini Boats can be fun and versatile. - Side Dishes: Pair these boats with simple sides. A light salad or Mexican rice works well. You can also serve tortilla chips with salsa or guacamole for a great crunch. - Meal Prep Ideas: These boats are perfect for meal prep. You can make a batch on Sunday and enjoy them all week. Just store them in the fridge. Heat them in the oven or microwave when ready to eat. This makes lunch or dinner easy and tasty. For the complete recipe, check out the Full Recipe. To store your Taco Stuffed Zucchini Boats, let them cool first. Then, place them in an airtight container. They will stay fresh in the fridge for up to three days. For reheating, I suggest using the oven. Preheat it to 350°F (175°C). Place the zucchini boats in a baking dish and cover with foil. Bake for about 15 to 20 minutes. This helps keep the zucchini moist and the cheese melty. If you want to freeze the zucchini boats, it's best to do this before baking. After you stuff the zucchini, wrap each boat in plastic wrap, or place them in a freezer-safe bag. They will last up to three months in the freezer. When you're ready to eat them, remove them from the freezer. Thaw in the fridge overnight. Then, bake as directed in the Full Recipe. This way, you can enjoy a quick and healthy meal anytime! How long do Taco Stuffed Zucchini Boats take to bake? These tasty boats bake for about 35 minutes in total. First, cover them with foil and bake for 25 minutes. Then, remove the foil and bake for an extra 10 minutes. This ensures the cheese is melted and the zucchini is tender. Can I prepare these boats in advance? Yes, you can prepare them ahead of time. Stuff the zucchini and store them in the fridge for up to 24 hours. Just bake them when you’re ready to eat. This makes meal prep easy and quick! What can I use instead of zucchini for this recipe? You can use bell peppers, eggplant, or even large mushrooms. Each option offers a unique taste and texture. Just make sure to adjust the cooking time if needed. How to make Taco Stuffed Zucchini Boats gluten-free? To keep them gluten-free, ensure all your ingredients are gluten-free. Use gluten-free salsa and check that your spices are safe. Ground turkey and beans are already gluten-free, so you’re good there! Full Recipe Details: For a detailed guide, check the Full Recipe for all the steps and tips to make the best Taco Stuffed Zucchini Boats. In this blog post, we explored how to create delicious Taco Stuffed Zucchini Boats. We covered ingredients, step-by-step cooking instructions, and tips for perfecting your dish. You can customize fillings and toppings to fit your taste. Remember, zucchini boats are not just healthy; they're also fun to make. Use these ideas to try something new in your kitchen. Enjoy your cooking adventure with these tasty boats!

Taco Stuffed Zucchini Boats

Satisfy your cravings with these delicious Taco Stuffed Zucchini Boats! This easy recipe combines lean ground turkey or beef with black beans, corn, and spices, all stuffed in fresh zucchini for a healthy twist on tacos. Baked to perfection and topped with gooey cheese and salsa, this dish is perfect for a quick weeknight dinner. Click to explore the full recipe and make your next meal a fiesta!
Print Recipe Pin Recipe

Ingredients
  

4 medium zucchinis

1 lb ground turkey or ground beef

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels (fresh or frozen)

1 small onion, finely chopped

2 cloves garlic, minced

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and freshly ground black pepper to taste

1 cup shredded sharp cheddar cheese

1 cup salsa (your choice of spice level)

Fresh cilantro, chopped (for garnish)

Sour cream (for serving)

Instructions
 

Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the zucchini boats.

    Prepare the Zucchini Boats: Cut each zucchini in half lengthwise. Using a tablespoon, carefully scoop out the center of each half, creating a hollow 'boat'. Be sure to retain the scooped-out flesh for later use.

      Sauté Aromatics: In a large skillet, heat a drizzle of olive oil over medium heat. Add the finely chopped onion and minced garlic to the pan. Sauté them until the onion becomes soft and translucent, which should take about 3-4 minutes.

        Cook the Meat: Increase the heat slightly and add the ground turkey or beef to the skillet. Cook it until browned, using a spoon to break it apart as it cooks thoroughly.

          Combine Ingredients: Once the meat is cooked, stir in the reserved zucchini flesh, drained black beans, corn kernels, chili powder, cumin, paprika, and season with salt and pepper. Cook this mixture for another 5 minutes, allowing all the flavors to meld together nicely.

            Stuff the Zucchini Boats: Spoon the flavorful taco filling into each hollowed zucchini half, pressing down gently to ensure they are packed.

              Prepare for Baking: Arrange the stuffed zucchini boats in a baking dish. Generously top each boat with your chosen salsa followed by a layer of shredded cheddar cheese.

                Bake the Zucchini Boats: Cover the baking dish with aluminum foil to retain moisture and bake in the preheated oven for 25 minutes. After that, remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted, bubbling, and slightly golden.

                  Garnish and Serve: Once baked, carefully take the dish out of the oven and let it sit for a few minutes to cool. Garnish the stuffed zucchini boats with freshly chopped cilantro for a pop of color and flavor.

                    Enjoy Your Dish: Serve your delicious Taco Stuffed Zucchini Boats with a dollop of sour cream on the side for an extra creamy touch.

                      Prep Time: 15 mins | Total Time: 50 mins | Servings: 4