5.0 from 3 votes
Zucchini Taco Boats
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!
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 6
Calories: 272 kcal
Course:
Main Course
Cuisine:
Mexican , Tex-Mex
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.
Cup of Yum
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
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
% 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.