5 from 36 votes
Taco Stuffed Zucchini Boats
Taco Stuffed Zucchini Boats combine seasoned ground beef spiced with cumin and chili powder with the tender flesh of hollowed zucchini halves. The mixture simmers with tomato juice and cornmeal for a slightly thickened, savory filling, topped with melted cheddar or Monterey Jack cheese. Baking the boats softens the zucchini while creating a satisfying, wholesome dish blending classic taco flavors with fresh vegetables.
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings:
6
Calories:
381 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 1 pound ground beef 85% lean
- ½ white onion , diced
- 2 cloves garlic ,
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoons garlic salt
- 1 teaspoons salt
- 1 teaspoons black pepper
- 2 cups tomato juice
- ¼ cup cornmeal yellow
- 3 zucchini medium
- 2 cups cheddar cheese or mix with Monterey Jack, shredded
- tomato chopped tomato, diced onion, toppings for tacos
- onion
- olive
- sour cream
- avocado
Instructions
- Preheat the oven to 400°F.
- Add the ground beef to a large skillet over medium high heat and cook until browned, about 10 minutes, breaking into small pieces as it browns. Add the onion and garlic and sauté until the onion is translucent.
- Add the cumin, chili powder, garlic salt, kosher salt, and black pepper and cook for another 1-2 minutes, stirring often. Stir in the tomato juice and cornmeal and simmer for 10-15 minutes or until the juice has cooked down and the cornmeal softens, stirring occasionally. Add more tomato juice or water if the mixture clumps. Remove the taco meat from the heat, cover, and keep warm.
- Trim the ends of the zucchini and slice in half lengthwise. Use a small metal spoon to scrape out the seeds and hollow out the zucchini. Chop the pulp and add to the taco meat mixture as it cooks, or discard.
- Spray a baking sheet or casserole dish with baking spray and add the zucchini, cut side up. Lightly sprinkle the insides with kosher salt. Bake the zucchini for 10-15 minutes or until they begin to soften. Remove from the oven.
- Gently mix 1 cup of the shredded cheese into the taco mixture. Spoon the taco meat into the zucchini boats, evenly filling and mounding each zucchini half. Cover with aluminum foil, and bake for 15-20 minutes or until the zucchini is fork tender. Remove the foil, then top the zucchini boats with the remaining shredded cheese. Bake for 10 minutes or until the cheese is melted and the zucchini is tender. Garnish with taco toppings and serve.
Cup of Yum
Notes
- You can make the seasoned taco meat up to 3 days in advance and store it refrigerated before stuffing the zucchini.
- For longer storage, freeze the taco meat mixture up to 2 months and thaw overnight in the refrigerator before use.
- Warm the taco meat prior to filling the zucchini boats to ensure even cooking and flavor.
Nutrition Information
Calories
381kcal
(19%)
Carbohydrates
14g
(5%)
Protein
26g
(52%)
Fat
25g
(38%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
9g
(45%)
Trans Fat
1g
(50%)
Cholesterol
91mg
(30%)
Sodium
1088mg
(45%)
Potassium
769mg
(16%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
1146IU
(23%)
Vitamin C
33mg
(37%)
Calcium
321mg
(32%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 381
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 14g | 5% |
| Protein | 26g | 52% |
| Fat | 25g | 38% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 91mg | 30% |
| Sodium | 1088mg | 45% |
| Potassium | 769mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1146IU | 23% |
| Vitamin C | 33mg | 37% |
| Calcium | 321mg | 32% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.