Taco Stuffed Zucchini Boats
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
8 zucchini boats
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Calories
205 kcal
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Course
Main Course
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Cuisine
American
Taco Stuffed Zucchini Boats
Description
The recipe involves hollowing out medium zucchini halves, reserving the flesh from two of them, which is diced and added to a filling of lean ground beef, onion, garlic, diced green bell pepper, salsa, and taco seasoning. The beef is cooked on the stove, drained of excess grease, then combined with the vegetables and salsa mixture and simmered for about 20 minutes to blend the flavors.
After preparing the filling, it is spooned into the zucchini shells and topped with shredded Mexican blend cheese. Baking at 400°F melts the cheese and finishes cooking the zucchini shells to tender perfection. The result is a flavorful, warm dish that highlights the fresh texture of zucchini paired with classic taco seasonings.
The zucchini boats can be garnished with diced tomatoes, lettuce, sour cream, and parsley to add freshness and creamy elements. This recipe offers a tasty way to enjoy familiar taco flavors within a vegetable 'boat' base, making it suitable for lunch or dinner.
Ingredients
- 4 zucchini cut in half lengthwise, medium
- 2 tablespoons olive oil
- 1 lb ground beef lean
- 1/2 onion minced, small
- 4 cloves garlic minced
- 1/2 green bell pepper diced
- zucchini flesh from 2
- 1 1/2 cup salsa mild or spicy, chunky
- 1 oz taco seasoning 2 tablespoons, packet
- 1 cup Mexican blend cheese shredded, or Cheddar cheese
Garnish:
- diced tomatoes
- lettuce chopped
- sour cream
- parsley chopped
Instructions
- Cut the zucchini in half and using a small spoon, hollow out the center out of the halves, leaving 1/4 inch thick shell on each half, to create zucchini boats. Keep only the flesh from two zucchini and discard the rest.
- Squeeze excess water out of the flesh and chop well. Set aside.
- Place a large skillet over medium-high heat. Add olive oil and once the oil is hot add diced onion and garlic, stir and cook for 1 minute. Push to one side of the pan.
- Add ground beef and using a wooden spoon, break it up while it cooks. Mix wit the onion and garlic and continue cooking until no longer pink. Drain grease, leaving only about 2 tablespoons in the pan.
- Add the diced bell pepper, reserved diced zucchini flesh, salsa and taco seasoning. Stir well and simmer on low for about 20 minutes. Taste and adjust for salt if needed.
- Preheat oven to 400 degrees F. Line a baking dish with foil, to avoid cheese sticking to it, and set aside.
- Using a spoon, scoop the beef mixture into the hollowed zucchini boats. Divide the mixture equally and press firm to fit in as much as possible into the zucchini boats.
- Arrange into a baking dish and top with shredded cheese.
- Cover with foil and bake for 25-35 minutes until cheese is melted and zucchini is cooked through. Remove foil during last 5 minutes of cooking.
- Serve as is or topped with sour cream, fresh parsley, chopped lettuce and diced tomatoes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8zucchini boats
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 7g | 2% |
| Protein | 17g | 34% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 49mg | 16% |
| Sodium | 487mg | 20% |
| Potassium | 627mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 610IU | 12% |
| Vitamin C | 25mg | 28% |
| Calcium | 139mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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