These taco stuffed zucchini boats are a fun and healthy twist on your favorite tacos! Filled with seasoned meat, beans, and veggies, they’re colorful and tasty.
They’re perfect for lunch or dinner. I love how easy they are to make—just scoop, stuff, and bake! 🎉 Plus, you can customize them with your favorite toppings, like cheese or salsa!
Key Ingredients & Substitutions
Zucchini: Medium zucchinis work best for creating the boat shape. If zucchinis aren’t available, you can use bell peppers or eggplants as a fun alternative!
Ground Turkey or Chicken: I love using lean turkey for its lower fat content, but chicken is just as tasty. For a vegetarian option, consider black bean crumbles or lentils.
Black Beans: These add protein and fiber. If you’re allergic or don’t like beans, you could use quinoa or chickpeas for a different texture and flavor.
Corn: Fresh corn is sweet, but frozen works well too! If corn isn’t your thing, diced bell peppers or mushrooms can mix things up.
Taco Seasoning: Homemade is my go-to! It’s easy to make with chili powder, cumin, paprika, and garlic powder. If you want it spicy, add some cayenne pepper.
How Do I Make Sure My Zucchini Boats Are Not Soggy?
A common issue with zucchini boats is sogginess. Here are my tips to keep them firm:
- Pre-bake the hollowed zucchini halves for about 10 minutes. This helps to reduce moisture before filling them.
- Make sure to scoop out enough flesh, but leave a little to support the boat shape and avoid thin walls.
- Avoid overcooking the filling; you want it warm, not watery.
By taking these steps, you’ll have zucchini boats that are sturdy and bursting with flavor! Enjoy your cooking!
Healthy Taco Stuffed Zucchini Boats
Ingredients You’ll Need:
For the Zucchini Boats:
- 4 medium zucchinis
For the Filling:
- 1 lb (450g) lean ground turkey or chicken
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup diced tomatoes (canned or fresh)
- 1 small red onion, finely chopped (plus extra for garnish)
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp taco seasoning (homemade or store-bought)
For Topping:
- 1/2 cup shredded reduced-fat cheddar cheese or Mexican cheese blend
- Fresh cilantro or parsley, chopped (for garnish)
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time and 25-30 minutes of cooking time. In total, you can have delicious taco stuffed zucchini boats ready in about 45-50 minutes!
Step-by-Step Instructions:
1. Prepare the Zucchini:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Wash the zucchinis thoroughly and slice them in half lengthwise. Using a spoon, carefully scoop out the center flesh to create “boats,” leaving about 1/4 inch of thickness on the sides for support. Reserve the scooped zucchini flesh and chop it finely.
2. Pre-bake the Zucchini Boats:
Place the hollowed zucchini halves on the prepared baking sheet and lightly season them with salt. Bake in the preheated oven for about 10 minutes to soften them slightly. Once done, remove from the oven and set aside.
3. Cook the Filling:
In a large skillet, heat the olive oil over medium heat. Add the chopped red onion and minced garlic, sautéing until they become soft and fragrant (about 2 minutes). Then, add the ground turkey or chicken to the skillet. Cook while breaking up the meat with a spatula until it is browned and cooked through (about 6-8 minutes).
4. Mix in Other Ingredients:
Stir in the reserved chopped zucchini flesh, black beans, corn, diced tomatoes, and taco seasoning. Allow everything to cook together for another 3-4 minutes to let the flavors meld. Season the filling with salt and pepper to taste.
5. Stuff the Zucchini Boats:
Once the filling is ready, remove the skillet from the heat. Spoon the meat and vegetable mixture evenly into each zucchini boat, making sure to pack them generously.
6. Add Cheese and Bake:
Sprinkle the shredded cheese over each of the stuffed zucchinis. Return the baking sheet to the oven and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly.
7. Final Touches and Serve:
Once baked, remove from the oven. Garnish the zucchini boats with additional chopped red onion and sprinkle with fresh cilantro or parsley. Serve warm, and enjoy with optional salsa, avocado slices, or a dollop of Greek yogurt on the side!
Now you have a delicious, healthy dish that’s bursting with flavor! Enjoy your vibrant taco stuffed zucchini boats!
FAQ for Healthy Taco Stuffed Zucchini Boats
Can I Use Different Proteins for the Filling?
Absolutely! While lean ground turkey or chicken is great, you can also use lean beef or pork. For a vegetarian option, try using lentils, quinoa, or plant-based meat alternatives for a satisfying filling.
What Should I Do If I Have Leftover Filling?
If you have leftover filling, store it in an airtight container in the refrigerator for up to 3 days. You can use it in salads, wraps, or as a dip with tortilla chips for a quick snack!
Can I Prepare the Zucchini Boats Ahead of Time?
Yes, you can prep the zucchini boats and the filling a day in advance. Just keep them separate in the refrigerator. When you’re ready to bake, stuff the zucchini and follow the baking instructions as usual!
How Do I Store Leftovers?
Store any leftover stuffed zucchini boats in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through, instead of microwaving to keep the zucchini from getting soggy.
