Taco Stuffed Zucchini Boats – The Delish Recipe

Transform humble zucchinis into a flavorful fiesta with this creative twist on traditional tacos. Simply hollow out the zucchinis, fill them with a savory beef and cheese mixture, and bake until golden and delicious.

It’s a colorful, nutritious, and utterly delightful meal that’s sure to become a new favorite!

Ready Time

45 mins

Yields

8 servings

Ingredients

4 large zucchinis
1 pound ground beef
1 medium onion, diced
1 packet of taco seasoning
1 can black beans, drained and rinsed
1 can diced tomatoes, drained
1 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro
2 tablespoons olive oil
Salt and pepper, to taste

Instructions

Preheat your oven to 400°F (200°C). Cut the zucchinis in half lengthwise and scoop out the insides, leaving about 1/4 inch of the zucchini flesh on the skin.

In a large skillet, heat the olive oil over medium-high heat.

Add the diced onion and cook until softened, about 3-4 minutes. Add the ground beef to the skillet, breaking it up with a spoon as it cooks, until it’s no longer pink.

Add the taco seasoning to the skillet and stir to combine.

Cook for 1-2 minutes. Stir in the black beans and diced tomatoes.

Bring the mixture to a simmer and let cook for 2-3 minutes.

In a large bowl, combine the cooked beef mixture, shredded cheddar cheese, and shredded Monterey Jack cheese. Stuff each zucchini boat with the beef and cheese mixture, dividing it evenly among the four boats.

Place the stuffed zucchinis on a baking sheet lined with parchment paper and sprinkle the tops with chopped cilantro.

Season with salt and pepper to taste. Bake the zucchinis in the preheated oven for 25-30 minutes, or until tender and the cheese is melted and bubbly.

Notes

For a crisper zucchini boat, try salting the insides after scooping out the flesh to draw out excess moisture, then pat dry with paper towels before stuffing. To make ahead, prepare the beef and cheese mixture up to a day in advance, store it in the fridge, and assemble the zucchinis just before baking.

If you prefer a spicier twist, add diced jalapenos or serrano peppers to the beef mixture for an extra kick.

For a vegetarian version, swap the ground beef with sautéed mushrooms, beans, or roasted sweet potatoes, and add some extra veggies like diced bell peppers or chopped spinach.