Zucchini Taco Boats
Updated
Updated
Zucchini Taco Boats are hollowed out zucchini, stuffed with all your favorite taco ingredients. Gluten free and healthy, these make a delicious appetizer, side dish, or main meal!
Let’s see. Zucchini, beans, corn, taco seasoning. Ya, you can guess how much my kids loved this recipe (<< that comment is dripping in sarcasm if you’re new here.)
I got them to love potatoes though, so I am determined! *shakes fists* This recipe for Zucchini Taco Boats isn’t going to be the turning point for them, however. But Paul and I loved it!
Prepared food in an edible container is always fun, like soup in bread bowls, lettuce wraps, and definitely stuffed peppers. So I took my popular Southwestern Saucers recipe, altered it a bit and converted them to these taco boats, which is a complete meal by filling hallowed out zucchini.
You can make the filling the day before to help dinner move quicker, just warm it up a bit before stuffing the squash.
These are accidentally gluten free and definitely a healthier dinner option. They’re quite wonderful and substantial. Plus, who doesn’t love tacos?! Oh, that’s right…my kids *groan*
Other Zucchini recipes to try!
- Corn and Zucchini Saute
- Shrimp and Zucchini Tostadas
- Zucchini Corn Fritters
- Zucchini Ricotta Pancakes
Watch the video for these Taco Boats
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
How To Make These Zucchini Taco Boats
Zucchini Taco Boats
Ingredients
- 2 1/2 pounds (about 6 medium) zucchini, , cut in half lengthwise, seeds scraped out to form a shell
- salt and pepper
- 1 tablespoon extra-virgin olive oil
- 1 pound lean ground beef
- 2 tablespoons taco seasoning
- 1/3 cup pinto beans, , rinsed and rained
- 1/3 cup sweet corn, , rinsed and drained
- 1/2 cup salsa
- 1 large Roma tomato, , diced
- 2 scallions, , minced
- 1 1/2 cups Monterey Jack cheese
Instructions
- Preheat oven to 400 degrees F. Line with parchment paper. Place zucchini on the baking sheet, cut side up, season with salt and pepper.
- In a large saute pan, heat the olive oil over medium-high. Add beef and cook, breaking up into small pieces with a wooden spoon until no pink remains, about 3 minutes. Drain off fat. Season with salt and pepper to taste and stir in the taco seasoning. Transfer to a large bowl.
- In the same saute pan, add in the beans, corn, salsa, and tomatoes; mix to combine and warm through. Season with a little salt and pepper. Transfer to the bowl with the beef, along with the scallions.
- Fill zucchini shells with the beef mixture. Bake for about 20 minutes, until zucchini is tender.
- Sprinkle with the Monterey Jack cheese and place back in the oven for another 5 minutes until melted.
- Serve immediately and enjoy!
Video
Notes
- The filling can be made the day before, just warm it up a bit before stuffing the squash.
- The filling is so delicious and substantial on its own, if you want to ditch the zucchini entirely. Or serve in lettuce cups!
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Watched the video of this last night and was pleasantly surprised to hear Steve say he was down for these. Unlike your kids. :P On the list!
Oh yay! That’s something coming from him…hope he likes it!
That looks delicious! Thanks for the shout-out for my Crustless Zucchini Breakfast Tarts!
Clever take on stuffed zucchini.