Zucchini Taco Boats
User Reviews
5
-
Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
304 kcal
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Course
Main Course
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Cuisine
Mexican
Zucchini Taco Boats
Description
This recipe begins by cutting medium zucchinis lengthwise and removing seeds to form boat-shaped vessels. They are drizzled with olive oil and baked briefly until tender but still holding shape. Ground beef is browned alongside diced onion and garlic, then combined with salsa, taco seasoning, salt, and pepper for seasoning. The cooked meat mixture is spooned into the pre-baked zucchini halves and topped with shredded Mexican cheese.
The filled boats are baked further until the cheese melts and lightly bubbles. Fresh cilantro and diced Roma tomatoes are added after baking, bringing herbal and fresh notes to the rich, savory filling. The dish captures classic taco flavors in a vegetable base that is soft yet structured.
These boats work well as a main dish, especially when serving a smaller number or looking to add vegetables to a familiar flavor profile. The method keeps the zucchini from becoming mushy while ensuring the filling is flavorful and hot.
Ingredients
- 4 zucchini medium
- 2 tsp olive oil
- 1 LB ground beef lean
- 1/4 onion Diced
- 1 tsp garlic minced
- 2 Tbsp taco seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup salsa
- 1 cup Mexican cheese shredded
- cilantro shredded, fresh
- 1 Roma tomato
Instructions
- Preheat the oven to 400 degrees F.
- Cut the zucchini in half lengthwise and trim off the ends. Then carefully scoop out the seeds of the zucchinis with a spoon.
- Place the zucchinis in a 9X13 baking pan with the skins on the bottom of the pan. Drizzle the olive oil over the zucchinis. Bake for 12-15 minutes until the zucchini is soft.
- While the zucchini is baking, prepare the meat mixture.
- Brown the ground beef and the onion in a large pan over medium high heat. Break up the beef with a spatula and cook for 4-5 minutes until all of the ground beef has been browned. Drain off the excess grease.
- Then add in the minced garlic and cook 1 for 1 minutes.
- Stir in the salsa, taco seasoning, salt and pepper.
- Then spoon the meat mixture into the zucchini shells and top with the shredded Mexican cheese.
- Bake for an additional 5 minutes to melt the cheese.
- Top with the fresh cilantro and diced tomatoes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Calories | 304kcal | 15% |
| Carbohydrates | 12g | 4% |
| Protein | 34g | 68% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 88mg | 29% |
| Sodium | 1220mg | 51% |
| Potassium | 1076mg | 23% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 960IU | 19% |
| Vitamin C | 39mg | 43% |
| Calcium | 378mg | 38% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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