Go Back
To make Taco Stuffed Zucchini Boats, you'll need fresh and pantry ingredients. Here’s the list: - 4 medium zucchinis - 1 pound ground turkey (or beef) - 1 small onion, diced - 2 cloves garlic, minced - Fresh cilantro, for garnish - Sour cream, for serving (optional) - 1 tablespoon taco seasoning - 1 can (14 oz) diced tomatoes, drained - 1 cup canned black beans, rinsed and drained - 1 cup corn kernels (fresh or frozen) - 1 cup shredded cheese (cheddar or Mexican blend) - 2 tablespoons olive oil - Salt and pepper to taste When you gather these ingredients, you set yourself up for a fun cooking adventure. The zucchinis serve as the perfect little boats, ready to carry all the tasty fillings. The combination of spices, beans, and cheese brings a burst of flavor to each bite. Plus, they are healthy and colorful! You can find the full recipe above for a step-by-step guide. Enjoy cooking! Cutting and Scooping Zucchini Start by cutting the zucchinis in half lengthwise. Use a spoon to scoop out the seeds. This creates a boat shape. Make sure to leave enough flesh for support. Lightly brush the insides with olive oil. This adds flavor and helps with browning. Place the zucchini boats cut-side up on a baking sheet. This will hold them steady while cooking. Prepping the Baking Sheet Line your baking sheet with parchment paper. This makes for easy cleanup. You can also grease the sheet lightly with olive oil. This will prevent sticking and help the boats cook evenly. Sautéing Onions and Garlic Heat a tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté until it turns translucent, about 3-4 minutes. Stir often to avoid burning. When the onion is ready, add the minced garlic. Sauté for one more minute. The smell will fill your kitchen! Browning Ground Turkey or Beef Next, add the ground turkey or beef to the skillet. Break it apart with a spatula while cooking. You want to cook it until there is no pink left, which takes about 5-7 minutes. Season the meat with taco seasoning, salt, and pepper. Mix well to combine all flavors. Then, stir in the drained diced tomatoes, black beans, and corn. Cook this mixture for another 2-3 minutes. You want everything to be heated through. Filling Zucchini Boats Now it's time to fill your zucchini boats! Take the taco mixture and spoon it into each boat. Press it down gently to pack it in. This ensures each bite is full of flavor. Cheese Topping Application Sprinkle the remaining shredded cheese over each stuffed zucchini. This will melt beautifully while baking, adding a delicious, gooey top. Baking Process and Timing Place the baking sheet in your preheated oven at 375°F (190°C). Bake for 20-25 minutes. Check to see if the zucchini is tender and the cheese is bubbly and golden. Once done, take them out and let them cool for a few minutes. Enjoy the amazing aroma as they cool down! For the complete recipe and more details, check the Full Recipe. When picking zucchini, size matters. Look for medium zucchinis. They should be about 6 to 8 inches long. Larger zucchinis can be tough and watery. Choose zucchinis that feel firm and heavy for their size. Check for shiny skin, which shows freshness. Avoid zucchinis with soft spots or wrinkles. For organic versus non-organic, organic zucchinis often taste better. They also have fewer chemicals. If you can, choose organic. However, if organic is not available, non-organic can still work well. To get the best flavor, adjust the spices. You can add more taco seasoning if you like it spicy. A pinch of cayenne pepper or crushed red pepper can boost the heat. You can also add lime juice for brightness. It enhances the taco flavor. When cooking, use medium heat for the filling. This allows the onions and garlic to soften without burning. Sautéing the onions until they are translucent brings out their sweetness. Mixing in half the cheese before baking adds creaminess and richness. Plating is key to making your meal look great. Use a large serving platter to showcase the zucchini boats. Arrange them in a neat row. You can sprinkle chopped cilantro on top for color. This adds freshness and makes the dish pop. For garnishing, a dollop of sour cream on top adds creaminess. You can also add sliced jalapeños for heat. A few slices of avocado can bring a nice touch as well. This makes the dish not only tasty but also visually appealing. For the full recipe, check out the Taco Stuffed Zucchini Boats section. {{image_2}} You can switch out ground turkey or beef for other meats. Chicken works well and offers a lighter option. Ground pork adds a rich flavor. For a twist, try chorizo for some spice. Just remember to adjust the cooking time as needed. If you prefer a meatless meal, use plant-based proteins. Crumbled tofu or tempeh can replace meat easily. For a heartier feel, use lentils or quinoa. They soak up flavors and add texture. You could also mix in chopped mushrooms for an umami kick. Toppings and seasonings can change your dish. Try adding jalapeños for heat or olives for brininess. Fresh salsa or guacamole on top adds zest. You can even sprinkle lime juice for a fresh taste. Experiment with different cheeses too! Feta or pepper jack can give a new flavor profile. For the complete process, refer to the Full Recipe. To keep your taco stuffed zucchini boats fresh, use proper storage methods. - Refrigeration Guidelines: Place leftovers in an airtight container. They stay good for about 3 to 4 days in the fridge. Always let them cool before sealing. This helps prevent moisture buildup. - Freezing Options: You can freeze these boats for later. Wrap each zucchini boat in plastic wrap, then foil. This keeps them fresh for up to 3 months. When you're ready to eat, thaw them overnight in the fridge. When it's time to enjoy your leftovers, reheating them properly is key. - Optimal Cooking Methods for Leftovers: The best way to reheat is in the oven. Preheat to 350°F (175°C). Place the zucchini boats on a baking sheet and cover with foil. Heat for about 15-20 minutes until warm. You can also use the microwave for a quick fix. Warm them for 1-2 minutes, but they may lose some crispness. These simple storage tips help you enjoy your taco stuffed zucchini boats at their best. For the full recipe, check out the detailed cooking steps above. Yes, you can! If you want to switch things up, try bell peppers, eggplants, or even tomatoes. These veggies can hold the filling well and add their own flavor. For bell peppers, cut them in half and remove the seeds. For eggplants, scoop out some flesh to make room for the filling. Tomatoes work too, but use larger varieties like beefsteak or Roma. They need to be sturdy enough to hold the filling. To add heat, consider using spicy taco seasoning or adding diced jalapeños to the filling. You can also mix in some hot sauce or red pepper flakes for a kick. Another idea is to top your zucchini boats with spicy salsa or serve with a spicy sour cream. Just remember, spice can be adjusted based on your taste. These stuffed zucchini boats pair well with a fresh side salad. A simple mix of greens, tomatoes, and avocado works great. You could also serve them with rice or quinoa for extra carbs. If you want more flavor, try a side of guacamole or chips. Pairing with a cool drink like lemonade or iced tea can also balance the meal nicely. Taco stuffed zucchini boats are easy to make and full of flavor. We covered fresh ingredients and pantry staples. You learned step-by-step instructions for preparing, cooking, and baking them. I shared tips on choosing zucchini, enhancing flavor, and presenting your dish. You can also try different meats, go vegetarian, or spice it up. Don't forget how to store leftovers or reheat them. With all these ideas, you can make this recipe your own and impress your family and friends. Enjoy your cooking journey!

Taco Stuffed Zucchini Boats

Savor the deliciousness of Taco Stuffed Zucchini Boats, a healthy twist on taco night! This easy recipe combines ground turkey, black beans, corn, and zesty taco seasoning all packed into tender zucchini boats. Ready in just 40 minutes, it's perfect for a quick weeknight dinner. Discover the full recipe and tips to make your meal a hit! Click through to explore how to create these tasty and nutritious zucchini boats today!
Print Recipe Pin Recipe

Ingredients
  

4 medium zucchinis

1 pound ground turkey (or beef)

1 small onion, diced

2 cloves garlic, minced

1 tablespoon taco seasoning

1 can (14 oz) diced tomatoes, drained

1 cup canned black beans, rinsed and drained

1 cup corn kernels (fresh or frozen)

1 cup shredded cheese (cheddar or Mexican blend)

2 tablespoons olive oil

Fresh cilantro, for garnish

Sour cream, for serving (optional)

Salt and pepper to taste

Instructions
 

Preheat your oven to 375°F (190°C).

    Cut the zucchinis in half lengthwise and scoop out the seeds, creating boats. Lightly brush the insides with olive oil and place them cut-side up on a baking sheet.

      In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 3-4 minutes.

        Add minced garlic to the skillet and sauté for another minute until fragrant.

          Add the ground turkey (or beef) to the skillet, breaking it apart with a spatula. Cook until the meat is no longer pink, about 5-7 minutes. Season with taco seasoning, salt, and pepper.

            Stir in the drained diced tomatoes, black beans, and corn. Cook for an additional 2-3 minutes until heated through.

              Remove the skillet from heat and mix in half of the shredded cheese.

                Fill each zucchini boat with the taco mixture, pressing it down gently to pack it in.

                  Top each stuffed zucchini with the remaining cheese.

                    Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the cheese is bubbly and golden.

                      Remove from the oven and garnish with fresh cilantro.

                        Serve warm with a dollop of sour cream if desired.

                          Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4