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+ servings

Zucchini Taco Boats

It is zucchini season and there is no better time to make these Zucchini Taco Boats.They are delicious & filling and a great way to get kids to eat veggies.
Course Dinner
Cuisine southwestern
Keyword Zucchini Taco Boats
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6
Calories 430kcal


  • 3 zucchini
  • 1 pound ground beef
  • 1 15.25 ounce can black beans, drained and rinsed
  • 1 onion diced
  • 2 cups monterey jack and cheddar blend
  • 2 tablespoons taco seasoning
  • lime wedges
  • seeded and diced plum tomato
  • diced avocado
  • chopped cilantro
  • sliced black olives


  • Preheat oven to 400 degrees.
  • Slice the zucchini in half lengthwise and use a spoon to scoop out the middle of the vegetable. Leave about ½ inch along the outside of the zucchini creating a “boat.” NOTE: If you prefer the zucchini to be soft when serving, bake the zucchini boat for 5 to 10 minutes before stuffing.
  • Cook the ground beef and onions together in a large skillet until the beef has completely browned. Drain well.
  • In a large bowl, combine the ground beef, onions, black beans, taco seasoning, and 1 cup of cheese.
  • Spoon the beef mixture into the zucchini boats, pushing it down. Pile the extra taco mixture on top until the boats are slightly overflowing. Top with the remaining cheese.
  • Bake Zucchini Boats for 15 to 20 minutes until the cheese is melted and the zucchini has softened a bit.
  • Garnish lime wedges, seeded and diced plum tomato, diced avocado, chopped cilantro, and sliced black olives.


Calories: 430kcal | Carbohydrates: 9g | Protein: 24g | Fat: 33g | Saturated Fat: 14g | Cholesterol: 93mg | Sodium: 415mg | Potassium: 717mg | Fiber: 3g | Sugar: 4g | Vitamin A: 890IU | Vitamin C: 24.4mg | Calcium: 311mg | Iron: 2.4mg