These Easy Cheesy Taco Stuffed Zucchini Boats are a fun way to enjoy a tasty meal! They’re packed with seasoned ground meat, beans, and cheese, all baked in delicious zucchini.
It’s like having tacos in a veggie shell! I love how easy they are to make and how cheesy they get. Perfect for a quick weeknight dinner—plus, the kids will eat their veggies without a fuss! 🌱
Key Ingredients & Substitutions
Zucchini: Zucchini is a fantastic low-carb alternative to taco shells. You can also use yellow squash if you can’t find zucchini. For a twist, bell peppers cut in half work well too!
Ground Meat: I like using ground beef, but ground turkey or chicken is a great choice for a lighter option. If you’re looking for vegetarian, swap the meat for lentils or more beans for protein.
Black Beans: These add fiber and protein. If you’re not a fan, you could use kidney beans or pinto beans. For a lighter dish, try corn or more vegetables instead.
Taco Seasoning: The pre-packaged seasoning is convenient, but you can make your own with chili powder, cumin, and paprika. This way, you can control the spices and heat level!
Cheese: I love using a Mexican blend for its rich flavor. However, you can use cheddar, Monterey Jack, or even a dairy-free cheese for a tasty alternative.
How Do I Cook Zucchini Boats Without Making Them Soggy?
Cooking zucchini boats perfectly involves just a few key steps. To prevent sogginess, we need to soften them before filling and baking.
- First, you cut them in half and scoop out some flesh, creating a hollow center for your filling.
- Brush the insides lightly with olive oil and sprinkle with salt. This helps both flavor and texture!
- Bake them first for about 10 minutes to slightly soften. This step is crucial—it removes excess moisture.
- After filling them, bake again just until the cheese melts. This way, the zucchini stays tender without turning mushy.
Follow these tips, and your zucchini boats will turn out just right every time! Enjoy your cooking!
How to Make Easy Cheesy Taco Stuffed Zucchini Boats
Ingredients You’ll Need:
- 4 medium zucchinis
- 1 lb (450g) ground beef (or ground turkey)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup canned black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 1 packet (1 oz) taco seasoning mix (or homemade)
- 1/2 cup salsa or diced tomatoes with juices
- 1 cup shredded Mexican blend cheese (cheddar, Monterey Jack, etc.)
- 1/4 cup chopped fresh cilantro
- 1 cup cherry tomatoes, quartered (for garnish)
- Salt and pepper, to taste
- Olive oil, for cooking
How Much Time Will You Need?
This delicious dish takes about 15 minutes to prepare, with an additional 25-30 minutes of cooking time. In total, you’re looking at around 45 minutes to have these tasty stuffed zucchini boats ready to serve!
Step-by-Step Instructions:
1. Prep the Zucchini:
Start by preheating your oven to 375°F (190°C). Wash the zucchinis thoroughly and slice them in half lengthwise. Use a spoon to scoop out the center flesh, creating little boats. Make sure to leave about a 1/4 inch thick shell for support! You can chop the scooped-out zucchini flesh and set it aside for later use.
2. Bake the Zucchini Boats:
Lightly brush the inside of the zucchini boats with olive oil and season them with a little salt and pepper. Arrange them cut side up on a baking sheet and pop them in the oven for about 10 minutes. This will help soften them just enough before filling!
3. Cook the Filling:
While the zucchini is baking, heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until they become soft and fragrant, which should take about 2-3 minutes. Then, add the ground beef, breaking it apart with a spatula, and cook until it’s browned and cooked through.
4. Mix in the Goodies:
Stir in the chopped zucchini flesh, black beans, corn, taco seasoning, and salsa into the skillet. Continue cooking for another 3-5 minutes until everything is well combined and heated through. Don’t forget to taste and adjust the seasoning if needed!
5. Stuff and Bake:
Now it’s time to stuff those zucchini boats! Remove them from the oven and spoon the taco meat mixture generously into each boat. Top each one with a good handful of shredded cheese. Return the baking sheet to the oven and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly.
6. Garnish and Serve:
Once they’re done, take the zucchini boats out of the oven and garnish with chopped cilantro and quartered cherry tomatoes. Serve them warm, and dig in to enjoy your cheesy taco-stuffed zucchini boats!
This recipe is great for a flavorful and low-carb meal that’s easy to prepare and even easier to eat! Enjoy! 🌮
Can I Use Different Ground Meat in This Recipe?
Absolutely! You can substitute ground beef with ground turkey or chicken for a lighter option. For a vegetarian version, try using lentils or more black beans as a protein source.
How Do I Keep Zucchini Boats from Becoming Soggy?
To prevent sogginess, bake the empty zucchini boats for 10 minutes before filling them. This helps remove excess moisture. Ensuring you don’t overfill them with wet ingredients like salsa can also help keep them firmer!
Can I Make These Zucchini Boats Ahead of Time?
Yes, you can prepare the filling a day in advance and store it in the fridge. Pre-bake the zucchini shells, then fill and bake them when you’re ready for a quick dinner!
How Do I Store Leftovers?
Store any leftover stuffed zucchini boats in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the oven at 350°F (175°C) until warmed through, or use the microwave for a quicker option.
