Got a surplus of zucchini from the garden? Use it up and give your next Taco Tuesday a healthy spin, and serve your tacos in zucchini boats instead of shells! This is a great recipe to encourage kids to eat their veggies, and the leftovers can be used in so many other recipes! On the other hand, use leftover taco meat to make these easy Zucchini Stuffed Taco Boats!
With my health, we’ve been trying to eat a little healthier lately, and these Zucchini Boat Tacos are the perfect recipe to get our taco fix while still eating healthy. When I first saw Taco Stuffed Zucchini Boats on Pinterest, I wondered just how they scooped out the middle without making holes in the zucchini, and just how much these little boats would fill me up. I am sure you’re wondering the same things, but you can rest assured that scooping the inside is as easy as using a kitchen spoon to scoop the seeds out of a cantaloupe, and with all of the fiber in the zucchini and beans, you’ll only need 2 of these little buys (1 zucchini) to be full! Unless you’re J.J. Watt, then I think you’ll need the whole recipe just for you!
I was also very skeptical about how I’d get all that pure beefy, cheesy, taco flavor into a zucchini, and still be satisfied. Boy was I wrong! These easy and unbelievably delicious Taco Stuffed Zucchini Boats are FULL of flavor, gluten free and just think about all the carbs you’re saving by swapping out the classic fried corn tortilla, or soft flour tortilla for zucchini! Save on your calories even more, and swap out the ground beef for ground turkey!
Serve these zucchini boat tacos with some homemade salsa. Taco Stuffed Zucchini Boats can be served as an appetizer, as a main course, or can be made ahead of time, frozen and reheated for a quick and easy dinner.
6 zucchini, sliced lengthwise
1 lb ground beef (or turkey)
3 tbsp taco seasoning
1/2 red onion, diced
1/4 cup zucchini guts, chopped
1 tbsp garlic
1/2 red pepper, diced
1/2 jalapeño, diced
1 tbsp red wine vinegar
3 tbsp tomato sauce
1/2 can diced tomatoes
1/2 can pinto beans, drained
1 cup shredded Mexican cheese diced tomatoes
diced jalapeños diced cilantro
Preheat oven to 400 degrees. Spray a baking pan with Pam and set aside.
Scoop the insides of zucchini out with a spoon, leaving about 1/8” left inside each zucchini half.
Roast for 20 minutes, until soft. Remove from oven and set aside.
While zucchini is roasting, heat 1 tbsp olive oil in a non stick skillet over medium-high heat. Add veggies and cook for 5 minutes, until they start to soften.
Add ground beef, and stir to combine with the veggies. Add taco seasoning, stir to combine, and cook for 5-10 more minutes, stirring constantly, until the beef is cooked.
Add tomatoes, vinegar, tomato sauce and beans. Stir to combine with the beef. Reduce heat to low, and simmer until zucchini is finished roasting – about another 10 minutes.
Fill each zucchini with about 2-3 tbsp taco meat.
Top with cheese and put back in the oven for another 10 minutes, or until the cheese is melty and starts to brown.
Top zucchini boat tacos with diced tomatoes, cilantro and jalapeño peppers. Serve right away.