Zucchini Taco Boats Recipe
User Reviews
4.7
39 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
50 mins
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Servings
8 taco zucchini boats
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Calories
241 kcal
-
Course
Main Course
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Cuisine
Mexican
Zucchini Taco Boats Recipe
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Skip the taco shells and enjoy Zucchini Taco Boats filled with savory taco meat. This healthy, low-carb option packs in flavor while sneaking in an extra serving of veggies!
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Ingredients
- 4 medium-sized zucchini with the stems trimmed sliced into halves lengthwise (about 2 lbs. of zucchini)
- 2 Tablespoons olive oil divided
- 1/8 teaspoon salt
- 3/4 cup sweet yellow onion chopped
- 1 lb. 90% lean ground beef
- 2 teaspoons minced garlic
- 1 package taco seasoning for 1 lb. ground beef
- 2/3 cup water
- 1/2 cup tomato sauce
- 3/4 cups drained and rinsed canned low sodium black beans
- 1 Tablespoon minced cilantro
- 1 1/4 cups shredded Mexican cheese
- 2 medium Roma tomatoes diced
- 1/2 cup Red Onions chopped
- Optional Toppings: sour cream avocado slices and Mexican hot sauce
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Using a spoon, scoop the centers out of the zucchini halves, making sure to leave a 1/4-inch edge on the outside to create the boats.
- Place the zucchini in two baking dishes. Brush them with 1 tablespoon of olive oil and season lightly with 1/8 teaspoon salt across all of them.
- Place the baking dishes in the preheated oven and bake until nearly tender, about 18–22 minutes. They should not be browned. Remove from the oven, but keep the oven on at 400 degrees Fahrenheit (200 degrees Celsius).
- Heat the remaining 1 tablespoon of olive oil in a 12-inch non-stick skillet over medium-high heat. Add the yellow onion and sauté for 3 minutes.
- Add the ground beef and garlic to the onion. While cooking, break up the ground beef until it is in taco meat-sized bits and cooked thoroughly. Drain any grease if needed.
- Stir in the taco seasoning and water, and bring to a boil. Then reduce the heat to simmer.
- Immediately after reducing the heat, stir in the tomato sauce and black beans.
- Let the mixture simmer until the sauce reduces to a thick beefy paste, about 3–5 minutes, then remove from the heat.
- Spoon the beef taco filling into the zucchini boats.
- Sprinkle the cheese over the top of each boat.
- Return the boats to the oven and bake until the cheese is melted, about 5 minutes.
- Sprinkle with tomatoes, red onions, and cilantro.
- Serve and enjoy!
Notes
- To store Zucchini Taco Boats, place leftovers in an airtight container and refrigerate them for up to 3-4 days. For best results, store the zucchini, filling, and toppings separately to avoid sogginess.
- You can freeze the boats by slightly undercooking them before freezing them to prevent mushiness. When you're ready to eat, thaw them in the fridge and reheat in the oven at 350°F (175°C) for about 10-15 minutes.
Nutrition Information
Show Details
Serving
1serving
Calories
241kcal
(12%)
Carbohydrates
10g
(3%)
Protein
18g
(36%)
Fat
15g
(23%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.4g
Cholesterol
53mg
(18%)
Sodium
336mg
(14%)
Potassium
620mg
(18%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
523IU
(10%)
Vitamin C
23mg
(26%)
Calcium
154mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8taco zucchini boats
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 241kcal | 12% |
| Carbohydrates | 10g | 3% |
| Protein | 18g | 36% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 53mg | 18% |
| Sodium | 336mg | 14% |
| Potassium | 620mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 523IU | 10% |
| Vitamin C | 23mg | 26% |
| Calcium | 154mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
39 reviews
Excellent
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