Zucchini Taco Boats
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!
Servings: 6 as a main meal, 12 as an appetizer
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
Calories: 294kcal | Carbohydrates: 13g | Protein: 27g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 72mg | Sodium: 438mg | Potassium: 935mg | Fiber: 4g | Sugar: 7g | Vitamin A: 926IU | Vitamin C: 37mg | Calcium: 262mg | Iron: 3mg