Zucchini Taco Boats
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
40 mins
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Servings
6
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Calories
272 kcal
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Course
Main Course
Zucchini Taco Boats
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Make the most of summer's star vegetable by whipping up these Taco Stuffed Zucchini Boats! Loaded with healthy vegetables and lean protein, this is a delicious and easy summer dinner recipe. It's the best way to use up extra zucchini from your garden!
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Ingredients
- 3 medium zucchini cut in half lengthwise
- kosher salt and pepper to taste1 tbsp olive oil
- 1 medium onion diced
- 1 pound lean ground turkey chicken or beef
- 1 1/2 tablespoons taco seasoning
- 4 ounces can salsa
- 1 cup black beans drained and rinsed
- 1/2 cup shredded mozzarella or cheddar cheese
- Optional toppings: chopped tomatoes, sliced green onions, cilantro, shredded iceberg lettuce
Instructions
- Preheat the oven to 400F and line a large sheet pan with parchment paper.
- Place the zucchini halves, cut side up, into the prepared sheet pan. Scoop some of the flesh to create the boats.
- Sprinkle it with salt and pepper and spray with cooking oil spray. Bake for 10 minutes.
- Meanwhile, heat the oil in a large skillet over medium heat. Saute the onions until soft, around 3-4 minutes.
- Add in the meat and cook, crumbling it with a wooden spoon. Once the meat starts to brown, stir in the taco seasoning, salsa, and beans.
- Fill your roasted zucchini boats with the meat mixture and sprinkle with the cheese.
- Return to the oven and bake for 10-12 minutes, or until the cheese is melted and zucchinis are crisp and tender.
- Top your taco zucchini boats with desired toppings.
Notes
- Serving size is one half of a zucchini / one zucchini boat
- Store any leftovers in an airtight container for up to 4 days. The flavors develop so well, and these taco-stuffed zucchini boats taste even better the next day, so be sure to save them for an easy lunch!
- Reheat in the microwave or the oven until heated through.
- Freeze: Yes, you can freeze these zucchini taco boats! Freeze them on a flat surface like a baking tray until they are firm, and then transfer them to an airtight container and freeze the zucchini boats for up to 4 months
Nutrition Information
Show Details
Calories
272kcal
(14%)
Carbohydrates
20g
(7%)
Protein
36g
(72%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.02g
Cholesterol
73mg
(24%)
Sodium
1002mg
(42%)
Potassium
995mg
(28%)
Fiber
6g
(24%)
Sugar
6g
(12%)
Vitamin A
644IU
(13%)
Vitamin C
29mg
(32%)
Calcium
124mg
(12%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 20g | 7% |
| Protein | 36g | 72% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 1002mg | 42% |
| Potassium | 995mg | 21% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 644IU | 13% |
| Vitamin C | 29mg | 32% |
| Calcium | 124mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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