Hey friends!
Are you in the mood for something fun and delicious? I’ve got just the thing for you!
Today, I’m sharing my baked zucchini taco boats.
These beauties are packed with flavor and perfect for a light dinner or a cool party appetizer.
Plus, they’re super easy to make!
Get ready to take your taco night up a notch! Let’s dive in!
Suggestions for Ingredient Substitution
Lean ground beef can be replaced with ground turkey, chicken, or a plant-based alternative like textured vegetable protein (TVP) or crumbled tempeh. These options maintain a similar texture while offering different nutritional profiles. For vegetarian or vegan versions, adjust cooking time as needed and add extra seasoning to enhance flavor.
Zucchini can be substituted with other squash varieties like yellow squash or pattypan squash, maintaining a similar texture and cooking time. For a lower-carb option, bell peppers can be used as “boats” instead, offering a different flavor profile but still complementing the taco filling.
Mexican cheese blend can be replaced with a dairy-free cheese alternative for those avoiding dairy. Nutritional yeast can also be used to add a cheesy flavor while boosting nutritional content. For those who enjoy dairy but want a different flavor, try using crumbled queso fresco or feta cheese instead. Adjust quantities based on the strength of the cheese flavor.
| Preparation Time | 20-30 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1000-1200
- Protein: 80-90 g
- Fat: 60-70 g
- Carbohydrates: 30-40 g
Ingredients
For the zucchini boats:
- 2 tsp olive oil
- 4 medium zucchini (about 8 inches each)
For the meat filling:
- 1/2 tsp pepper
- 2 tbsp taco spice mix
- 1 lb lean ground beef (preferably 90/10 fat ratio, I like Laura’s Lean Beef)
- 1 tsp salt
- 1 tsp minced garlic (freshly minced for best flavor)
- 1/4 cup diced onion (finely diced, about 1/4-inch pieces)
- 1/2 cup salsa (your favorite medium-heat salsa)
For the topping:
- chopped fresh cilantro (for garnish)
- 1 cup shredded Mexican cheese blend
- 1 roma tomato (diced into 1/2-inch pieces)
Step 1: Prepare the Zucchini Boats
Preheat your oven to 400 degrees F.
Begin by cutting the zucchini in half lengthwise and trimming off the ends.
Carefully scoop out the seeds of the zucchinis using a spoon.
Arrange the zucchinis in a 9×13 baking pan with the skins facing down.
Drizzle olive oil over the zucchinis to ensure they’re lightly coated.
Bake in the preheated oven for 12-15 minutes until the zucchini is softened.
Step 2: Cook the Meat Mixture
While the zucchinis are baking, prepare the meat filling.
In a large pan over medium-high heat, brown the ground beef along with the chopped onion.
Break up the beef with a spatula as it cooks, allowing it to brown evenly for about 4-5 minutes.
Once browned, drain the excess grease from the pan.
Add in the minced garlic and cook for an additional minute until fragrant.
Step 3: Season the Meat Mixture
Stir in the salsa and taco seasoning into the browned beef and onion.
Season with salt and pepper to taste.
Stir everything together until the ingredients are well combined and heated through.
Step 4: Fill and Bake the Zucchini Boats
Remove the softened zucchinis from the oven.
Carefully spoon the seasoned meat mixture into each of the zucchini shells, filling them generously.
Top the filled zucchini boats with shredded Mexican cheese.
Place the baking pan back into the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Step 5: Garnish and Serve
Once the cheese has melted, remove the baking pan from the oven.
Garnish the zucchini boats with fresh cilantro and diced tomatoes for added flavor and color.
Serve the zucchini boats warm and enjoy your delicious, hearty meal!
