You may have noticed an increase in zucchini at your local store, or maybe you have a garden and are enjoying a zucchini harvest. It is zucchini season and there is no better time to make these Zucchini Taco Boats. They are delicious and filling and a great way to get kids to eat veggies. Enjoy all your favorite taco flavors in a new way. If you have leftover zucchini, please try our Zucchini Bread Recipe.
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Why these taco stuffed zucchini boats are awesome
My kids love tacos, but they are not as fond of vegetables. I have tried many things to get more vegetables into their diet and this might be my favorite yet. If you have ever made tacos, then you know how easy they are to make and how they are often a family favorite. These zucchini boats with ground beef are just as simple to make as traditional tacos, only they use zucchini instead of taco shells.
Ingredients
- zucchini
- ground beef
- black beans
- onion
- Monterey jack and cheddar blend
- taco seasoning
- lime wedges
- plum tomato
- avocado
- cilantro
- black olives
How to make Zucchini Taco Boats
To make the zucchini boats, 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 in a baking dish until the cheese is melted and the zucchini has softened a bit.
Garnish with lime wedges, seeded and diced plum tomatoes, diced avocado, chopped cilantro, and sliced black olives.
These taco zucchini boats are such a colorful dish when you add the garnishes and your favorite taco toppings.
If you do a weekly taco night, try subbing these zucchini taco boats and see what your family thinks.
This very filling dish is sure to become a family favorite!
If you are looking for more stuffed zucchini recipes, this Chicken and Cheese Stuffed Zucchini from Feels Like Home Blog, is a winner!
Zucchini Taco Boats
Ingredients
- 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
Instructions
- 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.
Video
Nutrition
This nutritional information is approximate and was calculated using online calculators. Your nutritional information may vary depending on numerous factors.
Frequently asked questions
Store leftovers in an airtight container in the refrigerator for up to 4 days.
No, you can use lean ground turkey as well to make this a bit healthier.
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Shanika
Zucchini is such a versatile veggie! These taco boats sound like a great idea!
Pam
Oh my goodness. Perfect timing as we have an over-abundance of zucchini coming out of the garden right now. Great idea!
Kelsey
This is one of my favorite ways to enjoy zucchini! I have to try your recipe out!