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Taco Stuffed Zucchini Boats Recipe

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4.4 from 38 reviews

Taco Stuffed Zucchini Boats are a delicious, low-carb meal featuring zucchini halves filled with seasoned ground beef and topped with fresh, flavorful taco-inspired ingredients like sour cream, tomatoes, avocado, and cilantro. This recipe is perfect for a wholesome dinner that combines the freshness of vegetables with the hearty taste of classic taco seasoning.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Zucchini Boats

  • 4 large zucchini
  • 1 pound ground beef

Taco Seasoning

  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon oregano
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Toppings

  • ½ cup sour cream
  • 3 green onions, thinly sliced
  • 2 Roma tomatoes, diced
  • 1 avocado, thinly sliced
  • 1 bunch fresh cilantro
  • 1 lime, to squeeze on top

Instructions

  1. Prepare the zucchini: Wash the zucchini and slice them lengthwise in half. Using a spoon, carefully scoop out the seeds and some of the flesh to create boats, leaving a sturdy shell for filling. Set aside the scooped flesh for optional use or discard.
  2. Cook the ground beef: Heat a skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
  3. Add seasoning: Sprinkle in the chili powder, ground cumin, garlic powder, paprika, oregano, kosher salt, and freshly ground black pepper. Stir well to evenly coat the meat with the spices and cook for another 2-3 minutes to enhance the flavors.
  4. Stuff zucchini boats: Place the zucchini halves in a baking dish. Spoon the seasoned ground beef mixture evenly into each zucchini boat, filling the hollowed centers.
  5. Bake: Preheat the oven to 375°F (190°C). Bake the stuffed zucchini boats for approximately 20-25 minutes until the zucchini is tender and the filling is hot.
  6. Add toppings and serve: Remove from the oven and top with sour cream, sliced green onions, diced Roma tomatoes, sliced avocado, fresh cilantro leaves, and a squeeze of lime juice. Serve immediately and enjoy your tasty, wholesome meal.

Notes

  • You can add shredded cheese on top before baking for a cheesy variation.
  • For a spicier dish, add chopped jalapeños or hot sauce to the beef mixture.
  • Ground turkey or chicken can be used as a leaner alternative to beef.
  • Extra scooped zucchini flesh can be chopped and sautéed with the meat for added texture.
  • This recipe is naturally low carb and gluten free.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/taco-stuffed-zucchini-boats-recipe/