Go Back
Zucchini has long been underestimated in the culinary world, often relegated to the role of a bland vegetable in salads or side dishes. However, when prepared with creativity and flair, zucchini can be transformed into a delectable and nutritious centerpiece for any meal. The Zesty Zucchini Taco Boats recipe takes this humble squash to new heights, showcasing its versatility as a vessel for a medley of vibrant flavors and wholesome ingredients. Whether you're a meat enthusiast, a dedicated vegetarian, or someone navigating gluten-free options, these taco boats offer a satisfying and wholesome choice for a family dinner or casual gathering.

Zucchini Taco Boats

Discover the delicious potential of zucchini with this Zesty Zucchini Taco Boats recipe! These delightful boats transform a humble vegetable into a vibrant and nutritious centerpiece for your meals. Packed with proteins, beans, spices, and fresh toppings, they cater to all dietary preferences, making them perfect for family dinners or gatherings. Embrace a healthy lifestyle without sacrificing flavor while enjoying the versatile goodness of zucchini in every bite.
Print Recipe Pin Recipe

Ingredients
  

4 medium zucchinis

1 cup cooked quinoa or rice

1 lb ground turkey or beef (or plant-based alternative)

1 cup canned black beans, rinsed and drained

1 cup corn (fresh, frozen, or canned)

1 medium onion, diced

2 cloves garlic, minced

1 tablespoon olive oil

2 tablespoons taco seasoning (store-bought or homemade)

Salt and pepper to taste

1 cup shredded cheddar cheese (or vegan cheese)

Fresh cilantro for garnish

Lime wedges for serving

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Zucchini: Cut each zucchini in half lengthwise and scoop out the insides with a spoon, creating boats. Reserve the scooped-out flesh for later use.

      Cook the Filling: In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent (about 5 minutes).

        Brown the Meat: Add the ground turkey or beef to the skillet, breaking it up with a spoon. Cook until browned and fully cooked through, about 7-8 minutes. Drain any excess fat.

          Mix in Other Ingredients: Stir in the quinoa or rice, black beans, corn, reserved zucchini flesh, and taco seasoning. Season with salt and pepper. Cook for an additional 3-5 minutes to heat through and allow the flavors to meld.

            Fill the Zucchini Boats: Arrange the zucchini halves in a baking dish. Spoon the filling mixture generously into each zucchini boat.

              Add Cheese: Top each filled zucchini with shredded cheddar cheese.

                Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake for another 10-15 minutes, or until the cheese is bubbly and golden.

                  Serve: Remove from the oven and let them cool slightly. Garnish with fresh cilantro and serve with lime wedges for added zing!

                    Prep Time, Total Time, Servings: 15 min | 50 min | 4 servings