0 from 3 votes
Mexican Zucchini Boats Recipe
These healthy Mexican Zucchini Taco Boats are the perfect low-carb recipe when you're craving Mexican food. Serve this delicious stuffed zucchini with spicy salsa, guacamole, or sour cream.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 8 boats
Calories: 214 kcal
Course:
Main Course , Lunch , Dinner
Cuisine:
Mexican
Ingredients
- 4 zucchini squash about the same size
- 1 Tbsp. olive oil
- ¼ tsp. salt
Taco Filling:
- 2 Tbsp. olive oil
- 1 bell pepper finely chopped
- 1 sweet onion finely chopped
- 2 cloves garlic crushed
- 1 lb. ground meat beef, turkey, or chicken
- 2 Tbsp. homemade taco seasoning
- ½ tsp. salt
- ¼ tsp. pepper
- ¼ cup salsa mild or medium
- 1 cup shredded cheese divided, Cheddar or Mexican blend
- green onions or cilantro finely chopped (optional)
Instructions
- Preheat oven to 400 degrees.
- Cut both the stem and the blossom ends off of each zucchini and slice in half lengthwise. Scoop the seeds out using a spoon with a slightly sharp edge, leaving about ½-inch of zucchini around all sides. (Reserve the zucchini flesh that was scooped out.)
- Drizzle 1 tablespoon of oil over all of the insides of the zucchini boats and sprinkle with ¼ teaspoon of salt. Place zucchini flat-side down on a large baking sheet in a single layer and bake in preheated oven for 10 minutes.
Cup of Yum
Taco Filling:
- Saute chopped bell pepper, onion, salt, and pepper in 2 tablespoons of oil over medium heat in a large stainless steel skillet for 2-3 minutes.
- Add 1 cup of chopped zucchini flesh that was previously removed from the boats, and 2 cloves of crushed garlic. Continue sauteeing for an additional 1-2 minutes.
- Push vegetables to the side of the skillet and add ground meat. Cook for 7-10 minute or until meat is completely cooked through. Drain any excess liquid from the pan when meat is done cooking.
- Turn off heat and mix in seasoning ingredients, salsa, and ¾ cup shredded cheese.
- Flip over all of the pre-baked zucchini boats so the hollow cavity is facing up and fill all 8 zucchini boats with equal amounts of the ground meat taco filling mixture. Sprinkle with the remaining cheese.
- Return the zucchini to the oven and cook for an additional 10-15 minutes.
- Serve with chopped green onions or cilantro and enjoy!
Cup of Yum
Notes
- This recipe can easily be made dairy-free. Simply substitute a dairy-free cheese in place of the regular cheese.
- To Store: Keep leftover taco boats in an airtight container in the refrigerator for up to 4 days.
- To Freeze: Let the boats come to room temperature, then seal in a freezer-safe airtight container. Freeze for up to 3 months.
Nutrition Information
Calories
214kcal
(11%)
Carbohydrates
9g
(3%)
Protein
15g
(30%)
Fat
14g
(22%)
Saturated Fat
4g
(20%)
Cholesterol
53mg
(18%)
Sodium
671mg
(28%)
Potassium
462mg
(13%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
1183IU
(24%)
Vitamin C
40mg
(44%)
Calcium
105mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8boats
Amount Per Serving
Calories 214
% Daily Value*
| Calories | 214kcal | 11% |
| Carbohydrates | 9g | 3% |
| Protein | 15g | 30% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 53mg | 18% |
| Sodium | 671mg | 28% |
| Potassium | 462mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1183IU | 24% |
| Vitamin C | 40mg | 44% |
| Calcium | 105mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.