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
How To Make These Zucchini Taco Boats
Zucchini Taco Boats
- 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
- 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!
- 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!