These Taco Stuffed Zucchini Boats are the perfect way to add a fun twist to Zucchini and Tacos. Zucchini is plentiful in the Summer, but you can often find it all year long in most grocery stores. It’s a very simple recipe and the perfect mash-up to change up your weeknight meals. Did I mention it's really good too!
Zucchini is one of those Summer vegetables that’s extremely versatile. You can add it to muffins, smoothies, make Zucchini Fries or simply saute it by itself with a little olive oil, butter, salt and pepper for the most tasty Sauteed Zucchini Recipe!
These Taco Stuffed Zucchini Boats are definitely my new favorite way to enjoy Zucchini and what better way to make a complete meal than with tacos! Oh and they’re also slightly healthier than traditional tacos and tortillas so that’s always a plus right?!
WHAT DO I NEED FOR THIS RECIPE?
Zucchini. Four medium to large size Zucchini.
Ground Turkey. Ground turkey, beef or chicken would work for this recipe. I like using ground turkey with a 93/7% lean/fat ratio.
Taco Seasoning. Store bought or homemade taco seasoning.
Salsa. A little bit of your favorite salsa to add more flavor to the taco meat.
Cheese. I like using a mixture of 2 to 3 cheddar cheeses or a Mexican blend.
Salt, Pepper, Olive Oil. To season the Zucchini.
Toppings. Your favorite taco toppings (tomatoes, cilantro, sour cream, avocado, salsa, whatever toppings you like)
HOW TO MAKE TACO STUFFED ZUCCHINI BOATS
Full instructions are included in the recipe card below, but here’s a quick overview:
Step One: Wash your Zucchini thoroughly and pat dry. Trim the top and bottom end pieces for the zucchini. Cut the Zucchini in half evenly lengthwise. Scoop out the inside leaving about ½ inch of flesh around all sides. Season zucchini with salt and pepper. Place on a baking sheet and bake for 10 minutes.
Step Two: Cook ground turkey until fully done. Add taco seasoning, some of the zucchini flesh, salsa and mix well. Fill zucchini boats with taco mixture and bake for additional 20 minutes.
Step Three: Top zucchini boats with your favorite taco toppings and enjoy!
HOW TO STORE LEFTOVER ZUCCHINI BOATS
Leftover zucchini boats store very well in the refrigerator. Just place any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or the oven and they still taste great the next day. Zucchini boats are perfect for meal prep too! My favorite meal prep containers are glass containers. They are durable, don’t stain and are easy to clean.
MORE EASY ZUCCHINI AND MEXICAN RECIPES?
Sauteed Zucchini & Yellow Squash
The BEST Chicken Tortilla Soup
WATCH ME MAKE IT HERE
TACO STUFFED ZUCCHINI BOATS
- Total Time: 40 minutes
- Yield: 4 1x
Description
These taco stuffed zucchini boats are a fun & healthy way to satisfy those taco cravings and perfect for a simple weeknight dinner meal!
Ingredients
- 4 medium to large Zucchini
- 1 pound ground turkey (or ground beef/chicken)
- ½ cup salsa
- 2 ½ tablespoons of taco seasoning or 1 store bought package
- Shredded Cheese
- Extra Virgin Olive Oil
- Salt & Pepper, to taste
- Taco Toppings (tomatoes, cilantro, sour cream, etc)
Instructions
- Preheat oven to 375°.
- Wash zucchini thoroughly. Pat dry, then trim off a small piece of the top and bottom end of the zucchini. Cut each zucchini in half and scoop out the flesh and seeds, leaving about ½ inch of flesh around the sides to form a boat.
- Save half of the zucchini flesh to use in taco meat. Chop the zucchini flesh and set to the side.
- Place each zucchini boat on a parchment lined baking sheet. Drizzle or brush a little extra virgin olive oil on the insides of each zucchini boat. Sprinkle sea salt and black pepper on each zucchini and bake in the oven for 10 min to soften the zucchini.
- In a large skillet, brown the ground turkey until fully cooked and no longer pink. Drain any excess grease. Add taco seasoning and stir until well combined. Add half of the reserved chopped zucchini flesh and salsa to the skillet with the taco mixture. Stir well and let simmer on low heat for 5 minutes.
- Fill each zucchini boat with the taco mixture and place back in the oven for 20 minutes.
- Remove from the oven and top the zucchini boats with your favorite toppings. Enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Lunch, Dinner
- Cuisine: Mexican
Keywords: zucchini, zucchini boats, taco stuffed zucchini boat
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