DisclaimerTerms Of UseGDPR PolicyCookie Policy

My Dish Spin

Taco Stuffed Zucchini Boats Flavorful and Easy Recipe

by
- 4 medium zucchini, halved lengthwise - 1 lb ground turkey (or beef) - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (frozen or canned) - 1 cup diced tomatoes (canned or fresh) - 1 small red onion, finely chopped - 2 cloves garlic, minced - 2 tablespoons taco seasoning - ½ teaspoon cumin - Salt and pepper to taste - 1 cup shredded cheddar cheese - Fresh cilantro, chopped (for garnish) - 1 avocado, diced (for topping) - Sour cream or Greek yogurt (optional, for serving) When I make taco stuffed zucchini boats, I love how simple the ingredients are. You need fresh zucchini to make the boats. Ground turkey or beef gives the filling a nice flavor. Black beans add protein and fiber, while corn and diced tomatoes bring sweetness and color. Next, the spices truly make the dish pop. Taco seasoning and cumin add warmth and depth. Don’t forget salt and pepper to taste. For toppings, I enjoy using fresh cilantro and diced avocado. They add a burst of freshness. You can even add sour cream or Greek yogurt for creaminess. This ingredient list makes it easy to create a tasty meal that everyone will love! {{ingredient_image_1}} 1. Preheat your oven to 375°F (190°C). This step is key for cooking the zucchini just right. 2. Take your medium zucchinis and cut them in half lengthwise. Use a spoon to scoop out the center. This creates the perfect boat for your filling. Save the zucchini pulp for later. It adds flavor. 3. In a large skillet, cook 1 pound of ground turkey or beef over medium heat. Stir and break it into small pieces. This should take about 5 to 7 minutes. Drain any extra fat if needed. 4. Add 1 small chopped red onion and 2 minced garlic cloves to the skillet. Sauté for 2 to 3 minutes. The onion should look translucent. 5. Next, mix in the reserved zucchini pulp, 1 can of rinsed black beans, 1 cup of corn, and 1 cup of diced tomatoes. Add 2 tablespoons of taco seasoning and ½ teaspoon of cumin. Season with salt and pepper. Cook for another 5 minutes. This lets all the flavors blend well. 1. Fill each zucchini boat with the taco filling mixture. Place them in a baking dish. 2. Sprinkle 1 cup of shredded cheddar cheese over each stuffed zucchini. This cheese will melt nicely. 3. Cover the baking dish with aluminum foil. Bake for 25 minutes. 4. After 25 minutes, remove the foil. Bake for another 10 minutes. The cheese should be bubbly, and the zucchini should be tender. 1. Once done, remove the dish from the oven. Let it cool for a few minutes. 2. Garnish each zucchini boat with fresh chopped cilantro and diced avocado. 3. Serve with sour cream or Greek yogurt on the side if you like. Enjoy your tasty taco stuffed zucchini boats! To make sure your zucchini is tender yet firm, pick medium-sized zucchini. Large ones can be too watery. When baking, check for doneness with a fork. You want it soft enough to eat but still holding its shape. If you want to switch out the ground meat, try using ground chicken or a plant-based meat. These options keep the dish tasty and light. If you go for a vegetarian option, add more beans or lentils for protein. For the best sauces and garnishes, I love fresh salsa or a drizzle of lime juice. You can also add a dollop of sour cream or Greek yogurt for creaminess. Chopped cilantro and diced avocado add freshness. When it comes to side dishes, consider a simple salad or some tortilla chips. These pair well with the flavors from the taco stuffed zucchini boats. You can also serve it with rice or quinoa for a hearty meal. Pro Tips Choose the Right Zucchini: Opt for medium-sized zucchini for the best texture and flavor. They hold their shape well and provide a nice bite when baked. Customize the Filling: Feel free to add your favorite taco ingredients, such as jalapeños, bell peppers, or even quinoa for extra texture and nutrition. Cheese Options: While cheddar is delicious, try other cheese varieties like pepper jack for a spicy kick, or mozzarella for a milder, stretchy texture. Make Ahead: Prepare the filling in advance and stuff the zucchini just before baking for a quick weeknight meal. You can also freeze unbaked boats for later use! {{image_2}} You can switch up the filling to suit your taste. For vegetarian options, use lentils, quinoa, or mushrooms. These keep the dish hearty and delicious. You can also replace the ground turkey or beef with these ingredients. If you want to try different cheeses, go for pepper jack for a kick. A mix of mozzarella and cheddar gives a nice melt. You can even use crumbled feta for a unique twist. Each choice adds a new layer of flavor to your meal. To adjust the spice level, simply change the taco seasoning. Use mild seasoning for a less spicy dish. You can also add more cumin for warmth without heat. For extra spice, toss in diced jalapeños or some hot sauce. Start with a small amount, then taste as you go. This way, you can find the perfect heat level for you and your family. To keep your taco stuffed zucchini boats fresh, store them in the fridge. Place them in an airtight container. They will stay good for about 3-4 days. If you want to keep them longer, you can freeze them. First, let the boats cool completely. Then, wrap each one in plastic wrap and place them in a freezer-safe bag or container. They can last in the freezer for up to 3 months. Reheating is easy. For the best taste, use the oven. Preheat it to 350°F (175°C). Place the zucchini boats on a baking sheet. Cover them with foil to keep them moist. Heat for about 15-20 minutes or until warm. You can also use the microwave. Just place one boat on a microwave-safe plate. Heat it for 1-2 minutes or until hot. Enjoy your meal! To make taco stuffed zucchini boats, start by preheating your oven to 375°F (190°C). Cut the zucchini in half and scoop out the insides to create boats. In a skillet, cook ground turkey or beef until browned. Add chopped onion and minced garlic, cooking until soft. Mix in the zucchini pulp, black beans, corn, diced tomatoes, taco seasoning, cumin, salt, and pepper. Cook this mixture for about five minutes. Fill each zucchini boat with the mixture and top with shredded cheese. Bake covered for 25 minutes, then uncover and bake for another 10 minutes until the cheese is bubbly. Garnish with cilantro and avocado before serving. Yes, you can use other veggies instead of zucchini. Bell peppers make a great choice for stuffing. Eggplant also works well, providing a unique flavor. Acorn squash can be a tasty option, too. Just remember to adjust cooking times based on the vegetable you choose. Each substitute can add a different taste and texture to your dish. Taco stuffed zucchini boats pair well with many sides. A fresh garden salad adds crunch and freshness. Serve with rice or quinoa for a hearty meal. Corn on the cob adds sweetness and is a fun side. Nachos with cheese or salsa make a great snack alongside. You can also add a dollop of sour cream or Greek yogurt for extra creaminess. In this post, we explored how to make tasty taco stuffed zucchini boats. We covered the key ingredients, preparation steps, and helpful tips. You can try different fillings and adjust spice levels. Remember, these boats store well and reheat easily. Enjoy this fun, healthy meal with family or friends. With these ideas, you’ll impress everyone at dinner. Happy cooking!

WANT TO SAVE THIS RECIPE?

If you crave a meal that’s both tasty and easy, Taco Stuffed Zucchini Boats are for you! This fun dish lets you enjoy classic taco flavors in a healthy way. With just a few simple ingredients and steps, you can whip up a delicious dinner. In this post, I’ll share the full recipe, cooking tips, and some great variations. Let’s dive in and make dinner exciting!

Why I Love This Recipe

  1. Healthy and Nutritious: This recipe is packed with vegetables and lean protein, making it a wholesome meal option that doesn’t compromise on flavor.
  2. Easy to Make: With simple steps and minimal prep time, these taco stuffed zucchini boats can be whipped up quickly, perfect for busy weeknights.
  3. Customizable: You can easily modify the filling ingredients based on your preferences, dietary restrictions, or whatever you have on hand.
  4. Delicious Presentation: The vibrant colors of the zucchini and toppings make this dish visually appealing, making it great for entertaining or family meals.

Ingredients

List of Ingredients

– 4 medium zucchini, halved lengthwise

– 1 lb ground turkey (or beef)

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

– 1 cup corn (frozen or canned)

– 1 cup diced tomatoes (canned or fresh)

– 1 small red onion, finely chopped

– 2 cloves garlic, minced

– 2 tablespoons taco seasoning

– ½ teaspoon cumin

– Salt and pepper to taste

– 1 cup shredded cheddar cheese

– Fresh cilantro, chopped (for garnish)

– 1 avocado, diced (for topping)

– Sour cream or Greek yogurt (optional, for serving)

When I make taco stuffed zucchini boats, I love how simple the ingredients are. You need fresh zucchini to make the boats. Ground turkey or beef gives the filling a nice flavor. Black beans add protein and fiber, while corn and diced tomatoes bring sweetness and color.

Next, the spices truly make the dish pop. Taco seasoning and cumin add warmth and depth. Don’t forget salt and pepper to taste.

For toppings, I enjoy using fresh cilantro and diced avocado. They add a burst of freshness. You can even add sour cream or Greek yogurt for creaminess. This ingredient list makes it easy to create a tasty meal that everyone will love!

Step-by-Step Instructions

Preparation Steps

1. Preheat your oven to 375°F (190°C). This step is key for cooking the zucchini just right.

2. Take your medium zucchinis and cut them in half lengthwise. Use a spoon to scoop out the center. This creates the perfect boat for your filling. Save the zucchini pulp for later. It adds flavor.

3. In a large skillet, cook 1 pound of ground turkey or beef over medium heat. Stir and break it into small pieces. This should take about 5 to 7 minutes. Drain any extra fat if needed.

4. Add 1 small chopped red onion and 2 minced garlic cloves to the skillet. Sauté for 2 to 3 minutes. The onion should look translucent.

5. Next, mix in the reserved zucchini pulp, 1 can of rinsed black beans, 1 cup of corn, and 1 cup of diced tomatoes. Add 2 tablespoons of taco seasoning and ½ teaspoon of cumin. Season with salt and pepper. Cook for another 5 minutes. This lets all the flavors blend well.

Baking Steps

1. Fill each zucchini boat with the taco filling mixture. Place them in a baking dish.

2. Sprinkle 1 cup of shredded cheddar cheese over each stuffed zucchini. This cheese will melt nicely.

3. Cover the baking dish with aluminum foil. Bake for 25 minutes.

4. After 25 minutes, remove the foil. Bake for another 10 minutes. The cheese should be bubbly, and the zucchini should be tender.

Serving Instructions

1. Once done, remove the dish from the oven. Let it cool for a few minutes.

2. Garnish each zucchini boat with fresh chopped cilantro and diced avocado.

3. Serve with sour cream or Greek yogurt on the side if you like. Enjoy your tasty taco stuffed zucchini boats!

Tips & Tricks

Cooking Tips

To make sure your zucchini is tender yet firm, pick medium-sized zucchini. Large ones can be too watery. When baking, check for doneness with a fork. You want it soft enough to eat but still holding its shape.

If you want to switch out the ground meat, try using ground chicken or a plant-based meat. These options keep the dish tasty and light. If you go for a vegetarian option, add more beans or lentils for protein.

Topping Suggestions

For the best sauces and garnishes, I love fresh salsa or a drizzle of lime juice. You can also add a dollop of sour cream or Greek yogurt for creaminess. Chopped cilantro and diced avocado add freshness.

When it comes to side dishes, consider a simple salad or some tortilla chips. These pair well with the flavors from the taco stuffed zucchini boats. You can also serve it with rice or quinoa for a hearty meal.

Pro Tips

  1. Choose the Right Zucchini: Opt for medium-sized zucchini for the best texture and flavor. They hold their shape well and provide a nice bite when baked.
  2. Customize the Filling: Feel free to add your favorite taco ingredients, such as jalapeños, bell peppers, or even quinoa for extra texture and nutrition.
  3. Cheese Options: While cheddar is delicious, try other cheese varieties like pepper jack for a spicy kick, or mozzarella for a milder, stretchy texture.
  4. Make Ahead: Prepare the filling in advance and stuff the zucchini just before baking for a quick weeknight meal. You can also freeze unbaked boats for later use!

Variations

Alternative Fillings

You can switch up the filling to suit your taste. For vegetarian options, use lentils, quinoa, or mushrooms. These keep the dish hearty and delicious. You can also replace the ground turkey or beef with these ingredients.

If you want to try different cheeses, go for pepper jack for a kick. A mix of mozzarella and cheddar gives a nice melt. You can even use crumbled feta for a unique twist. Each choice adds a new layer of flavor to your meal.

Spice Level Adjustments

To adjust the spice level, simply change the taco seasoning. Use mild seasoning for a less spicy dish. You can also add more cumin for warmth without heat. For extra spice, toss in diced jalapeños or some hot sauce.

Start with a small amount, then taste as you go. This way, you can find the perfect heat level for you and your family.

Storage Info

Storing Leftovers

To keep your taco stuffed zucchini boats fresh, store them in the fridge. Place them in an airtight container. They will stay good for about 3-4 days. If you want to keep them longer, you can freeze them. First, let the boats cool completely. Then, wrap each one in plastic wrap and place them in a freezer-safe bag or container. They can last in the freezer for up to 3 months.

Reheating Instructions

Reheating is easy. For the best taste, use the oven. Preheat it to 350°F (175°C). Place the zucchini boats on a baking sheet. Cover them with foil to keep them moist. Heat for about 15-20 minutes or until warm. You can also use the microwave. Just place one boat on a microwave-safe plate. Heat it for 1-2 minutes or until hot. Enjoy your meal!

FAQs

How to Make Taco Stuffed Zucchini Boats?

To make taco stuffed zucchini boats, start by preheating your oven to 375°F (190°C). Cut the zucchini in half and scoop out the insides to create boats. In a skillet, cook ground turkey or beef until browned. Add chopped onion and minced garlic, cooking until soft. Mix in the zucchini pulp, black beans, corn, diced tomatoes, taco seasoning, cumin, salt, and pepper. Cook this mixture for about five minutes. Fill each zucchini boat with the mixture and top with shredded cheese. Bake covered for 25 minutes, then uncover and bake for another 10 minutes until the cheese is bubbly. Garnish with cilantro and avocado before serving.

Can I use other vegetables instead of zucchini?

Yes, you can use other veggies instead of zucchini. Bell peppers make a great choice for stuffing. Eggplant also works well, providing a unique flavor. Acorn squash can be a tasty option, too. Just remember to adjust cooking times based on the vegetable you choose. Each substitute can add a different taste and texture to your dish.

What sides pair well with taco stuffed zucchini boats?

Taco stuffed zucchini boats pair well with many sides. A fresh garden salad adds crunch and freshness. Serve with rice or quinoa for a hearty meal. Corn on the cob adds sweetness and is a fun side. Nachos with cheese or salsa make a great snack alongside. You can also add a dollop of sour cream or Greek yogurt for extra creaminess.

In this post, we explored how to make tasty taco stuffed zucchini boats. We covered the key ingredients, preparation steps, and helpful tips. You can try different fillings and adjust spice levels. Remember, these boats store well and reheat easily. Enjoy this fun, healthy meal with family or friends. With these ideas, you’ll impress everyone at dinner. Happy cookin

- 4 medium zucchini, halved lengthwise - 1 lb ground turkey (or beef) - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (frozen or canned) - 1 cup diced tomatoes (canned or fresh) - 1 small red onion, finely chopped - 2 cloves garlic, minced - 2 tablespoons taco seasoning - ½ teaspoon cumin - Salt and pepper to taste - 1 cup shredded cheddar cheese - Fresh cilantro, chopped (for garnish) - 1 avocado, diced (for topping) - Sour cream or Greek yogurt (optional, for serving) When I make taco stuffed zucchini boats, I love how simple the ingredients are. You need fresh zucchini to make the boats. Ground turkey or beef gives the filling a nice flavor. Black beans add protein and fiber, while corn and diced tomatoes bring sweetness and color. Next, the spices truly make the dish pop. Taco seasoning and cumin add warmth and depth. Don’t forget salt and pepper to taste. For toppings, I enjoy using fresh cilantro and diced avocado. They add a burst of freshness. You can even add sour cream or Greek yogurt for creaminess. This ingredient list makes it easy to create a tasty meal that everyone will love! {{ingredient_image_1}} 1. Preheat your oven to 375°F (190°C). This step is key for cooking the zucchini just right. 2. Take your medium zucchinis and cut them in half lengthwise. Use a spoon to scoop out the center. This creates the perfect boat for your filling. Save the zucchini pulp for later. It adds flavor. 3. In a large skillet, cook 1 pound of ground turkey or beef over medium heat. Stir and break it into small pieces. This should take about 5 to 7 minutes. Drain any extra fat if needed. 4. Add 1 small chopped red onion and 2 minced garlic cloves to the skillet. Sauté for 2 to 3 minutes. The onion should look translucent. 5. Next, mix in the reserved zucchini pulp, 1 can of rinsed black beans, 1 cup of corn, and 1 cup of diced tomatoes. Add 2 tablespoons of taco seasoning and ½ teaspoon of cumin. Season with salt and pepper. Cook for another 5 minutes. This lets all the flavors blend well. 1. Fill each zucchini boat with the taco filling mixture. Place them in a baking dish. 2. Sprinkle 1 cup of shredded cheddar cheese over each stuffed zucchini. This cheese will melt nicely. 3. Cover the baking dish with aluminum foil. Bake for 25 minutes. 4. After 25 minutes, remove the foil. Bake for another 10 minutes. The cheese should be bubbly, and the zucchini should be tender. 1. Once done, remove the dish from the oven. Let it cool for a few minutes. 2. Garnish each zucchini boat with fresh chopped cilantro and diced avocado. 3. Serve with sour cream or Greek yogurt on the side if you like. Enjoy your tasty taco stuffed zucchini boats! To make sure your zucchini is tender yet firm, pick medium-sized zucchini. Large ones can be too watery. When baking, check for doneness with a fork. You want it soft enough to eat but still holding its shape. If you want to switch out the ground meat, try using ground chicken or a plant-based meat. These options keep the dish tasty and light. If you go for a vegetarian option, add more beans or lentils for protein. For the best sauces and garnishes, I love fresh salsa or a drizzle of lime juice. You can also add a dollop of sour cream or Greek yogurt for creaminess. Chopped cilantro and diced avocado add freshness. When it comes to side dishes, consider a simple salad or some tortilla chips. These pair well with the flavors from the taco stuffed zucchini boats. You can also serve it with rice or quinoa for a hearty meal. Pro Tips Choose the Right Zucchini: Opt for medium-sized zucchini for the best texture and flavor. They hold their shape well and provide a nice bite when baked. Customize the Filling: Feel free to add your favorite taco ingredients, such as jalapeños, bell peppers, or even quinoa for extra texture and nutrition. Cheese Options: While cheddar is delicious, try other cheese varieties like pepper jack for a spicy kick, or mozzarella for a milder, stretchy texture. Make Ahead: Prepare the filling in advance and stuff the zucchini just before baking for a quick weeknight meal. You can also freeze unbaked boats for later use! {{image_2}} You can switch up the filling to suit your taste. For vegetarian options, use lentils, quinoa, or mushrooms. These keep the dish hearty and delicious. You can also replace the ground turkey or beef with these ingredients. If you want to try different cheeses, go for pepper jack for a kick. A mix of mozzarella and cheddar gives a nice melt. You can even use crumbled feta for a unique twist. Each choice adds a new layer of flavor to your meal. To adjust the spice level, simply change the taco seasoning. Use mild seasoning for a less spicy dish. You can also add more cumin for warmth without heat. For extra spice, toss in diced jalapeños or some hot sauce. Start with a small amount, then taste as you go. This way, you can find the perfect heat level for you and your family. To keep your taco stuffed zucchini boats fresh, store them in the fridge. Place them in an airtight container. They will stay good for about 3-4 days. If you want to keep them longer, you can freeze them. First, let the boats cool completely. Then, wrap each one in plastic wrap and place them in a freezer-safe bag or container. They can last in the freezer for up to 3 months. Reheating is easy. For the best taste, use the oven. Preheat it to 350°F (175°C). Place the zucchini boats on a baking sheet. Cover them with foil to keep them moist. Heat for about 15-20 minutes or until warm. You can also use the microwave. Just place one boat on a microwave-safe plate. Heat it for 1-2 minutes or until hot. Enjoy your meal! To make taco stuffed zucchini boats, start by preheating your oven to 375°F (190°C). Cut the zucchini in half and scoop out the insides to create boats. In a skillet, cook ground turkey or beef until browned. Add chopped onion and minced garlic, cooking until soft. Mix in the zucchini pulp, black beans, corn, diced tomatoes, taco seasoning, cumin, salt, and pepper. Cook this mixture for about five minutes. Fill each zucchini boat with the mixture and top with shredded cheese. Bake covered for 25 minutes, then uncover and bake for another 10 minutes until the cheese is bubbly. Garnish with cilantro and avocado before serving. Yes, you can use other veggies instead of zucchini. Bell peppers make a great choice for stuffing. Eggplant also works well, providing a unique flavor. Acorn squash can be a tasty option, too. Just remember to adjust cooking times based on the vegetable you choose. Each substitute can add a different taste and texture to your dish. Taco stuffed zucchini boats pair well with many sides. A fresh garden salad adds crunch and freshness. Serve with rice or quinoa for a hearty meal. Corn on the cob adds sweetness and is a fun side. Nachos with cheese or salsa make a great snack alongside. You can also add a dollop of sour cream or Greek yogurt for extra creaminess. In this post, we explored how to make tasty taco stuffed zucchini boats. We covered the key ingredients, preparation steps, and helpful tips. You can try different fillings and adjust spice levels. Remember, these boats store well and reheat easily. Enjoy this fun, healthy meal with family or friends. With these ideas, you’ll impress everyone at dinner. Happy cooking!

Taco Stuffed Zucchini Boats

Delicious zucchini boats filled with a savory taco mixture, topped with cheese and garnished with fresh ingredients.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 300 kcal

Ingredients
  

  • 4 medium zucchini, halved lengthwise
  • 1 lb ground turkey (or beef)
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn (frozen or canned)
  • 1 cup diced tomatoes (canned or fresh)
  • 1 small red onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons taco seasoning
  • 0.5 teaspoon cumin
  • to taste salt and pepper
  • 1 cup shredded cheddar cheese
  • to taste fresh cilantro, chopped (for garnish)
  • 1 avocado, diced (for topping)
  • optional sour cream or Greek yogurt (for serving)

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Using a spoon, scoop out the center of each zucchini half to create boats. Set aside the zucchini pulp for later use.
  • In a large skillet over medium heat, add the ground turkey (or beef) and cook until browned, breaking it into small pieces, about 5-7 minutes. Drain excess fat if necessary.
  • Add the chopped red onion and minced garlic to the skillet and sauté for another 2-3 minutes until the onion is translucent.
  • Stir in the zucchini pulp, black beans, corn, diced tomatoes, taco seasoning, cumin, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld together.
  • Fill each zucchini boat with the taco filling mixture and place them in a baking dish.
  • Sprinkle shredded cheddar cheese on top of each stuffed zucchini.
  • Cover the baking dish with aluminum foil and bake for 25 minutes.
  • Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and the zucchini is tender.
  • Remove from the oven and let cool slightly before serving. Garnish with fresh cilantro and diced avocado. Serve with sour cream or Greek yogurt if desired.

Notes

Feel free to customize the toppings and add more spices if desired.
Keyword healthy, stuffed, taco, zucchini

WANT TO SAVE THIS RECIPE?

Leave a Comment

Recipe Rating