If you are looking for a lighter option then these Easy Zucchini Stuffed Taco Boats do not disappoint. Packed full of flavor and super easy to make they are the perfect go-to meal when you want something nutritious and low-carb.
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The summer months are when our gardens and farmers markets have an abundance of fresh produce and my favorite recipes for utilizing the summer's bounty is this Ground Chicken Stuffed Bell Pepper recipe or these Easy Sheet Pan Chicken Fajitas!
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Table of contents
Why You'll Love These Zucchini Taco Boats!
I love having a repertoire of easy to make dinners that are delicious. Lighter options are perfect for the midweek rush or lunch, and these tasty taco boats are also something you can prep ahead to get organized. The zucchini "boats" are loaded with ground chicken, beans, tomatoes, and are delicately flavored with taco seasoning. The grated cheese that is baked on the top brings it all together.
You can't beat a taco night, and this lighter alternative is something the whole family can get on board with. It's a great way to encourage children to try something new. The flavors work really well together. This can also be a great side dish. I think it would be perfect as a side in the summer at your next grilling or BBQ event.
- Super easy to make - The Zucchini taco boats are not complicated to make but look visually please on the plate.
- Delicious flavors - You can't go wrong with taco seasoning to add a bit of zing to this lighter dish.
- Simple ingredients - There is no big long list of ingredients. Most of them can be found in your pantry or at your local grocery store.
- Something everyone will love - The ingredients are fresh, flavorful, and the recipe looks incredible. There is something for everyone here.
Equipment Needed
- Skillet
- Baking tray
Key Ingredients
Zucchini - The main hero ingredient in this recipe. Look for larger zucchini so they can hold the ingredients.
Ground chicken - I think ground chicken is a great protein to use for this recipe. It would also work with ground turkey.
Black beans - The black beans are packed full of nutrients.
Diced tomatoes - I like to use Rotel diced tomatoes and green chilies as I think it helps to enhance the flavors.
Taco seasoning - The easiest way to add flavor to this recipe. You can use your favorite blend or try this Homemade Chicken Taco Seasoning. It takes only 5 minutes to mix and keeps for months.
Onion- I use white onion but you could also use red onion in this recipe.
Olive oil- I like to use olive oil when cooking the ground chicken and other ingredients in the skillet. You can use whatever oil you prefer.
Cheddar cheese- Cheddar cheese is the easiest way to add some extra flavor as well as the perfect melting cheese when baked for those last five minutes. You can use your preferred melting cheese for this.
Cilantro and Lime Wedges- A great way to garnish this dish before serving. A squeeze of fresh lime juice helps to balance out the flavors.
Step-By-Step Instructions
Gather and prepare your ingredients and preheat the oven to 375° F. Scoop the middle flesh out of the zucchini to create the "boats".
Heat a skillet over a medium heat. Add the tablespoon of olive oil and sauté the onions until translucent.
Move the onions to the side and add the ground chicken and cook until no longer pink.
Add the canned tomatoes, beans, taco seasoning and simmer for 2-3 minutes.
Add ½ of the cheddar cheese and stir to combine. Remove from the heat and spoon the meat mixture into the zucchini boats.
Bake in the preheated oven for 20 minutes. Add remaining cheese and return to the oven for an additional 5 minutes. Zucchini should be fork tender but not mushy.
Serving
This meal is perfect on it's own with a great balance of veggies, carbs and lean protein. However, if you would like to add a side dish you can always make this fresh Guacamole to go along with the zucchini boats.
A dallop of sour cream or Greek yogurt is a delicious addition.
Make Ahead
This is an easy dish to prepare ahead. Ideal for lunches or when you have an upcoming busy night. You can prepare the filling and stuff the zucchini and place in the refrigerator in an air tight container until ready to bake.
Freezer- The taco zucchini boats can also be frozen. To do so, make up to the point before baking. place the stuffed zucchini boats in the freezer uncovered on a baking tray to flash freeze for several hours. Once frozen transfer the zucchini to an airtight container and freeze for up to 3 months. To bake place the frozen zucchini on a baking tray and bake for an additional 15-20 minutes or until the zucchini are cooked through.
Storage
If you have any leftovers, once they are cooled transfer them to an airtight container and store in the refrigerator for up to four days. Reheat in the microwave or oven until warmed through.
Substitutions and Variations
- Instead of ground chicken you could use ground beef or pork. They are both proteins that will work well with taco seasoning.
- Add some extra veggies. You could look to add grated carrots, bell peppers, mushrooms, or green onions. This is also a great way to make this completely vegetarian. Substitute the chicken for extra beans and vegetables.
- Make it spicy. You could also additional spice with fresh chili or add some dried chili flakes.
How Do I know The Zucchini Taco Boats Are Ready?
You don't want to overcook the zucchini. This will cause the dish to be mushy and not have the right consistency. You want the zucchini to be soft but still hold its shape.
How Do You Make Zucchini Taco Boats Not Soggy?
If your zucchini boats are too watery try baking them on a wire rack that fits inside your baking tray. This will keep the air circulating under the zucchini so that they do not create as much trapped steam.
Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!
Zucchini Taco Boats
Ingredients
- 4-5 medium zucchini, cut in halve lengthwise and the inside flesh scraped out.
- ⅓ cup onion, diced
- 1 tablespoon olive oil
- 1 pound ground chicken (or ground beef)
- 1 10 ounce can Rotel diced tomatoes and green chilies, drained
- ½ cup black beans
- 1 tablespoon taco seasoning
- 1 cup grated cheddar cheese
- 2 tablespoons chopped cilantro
- lime wedges, optional
Instructions
- Preheat the oven to 375° F.
- Heat a skillet over medium heat. Add the tablespoon of olive oil and sauté the onions until translucent.
- Move the onions to the side and add the ground chicken and cook until no longer pink.
- Add the canned tomatoes, beans, taco seasoning and simmer for 2-3 minutes.
- Add ½ of the cheddar cheese and stir to combine. Remove from the heat and spoon the meat mixture into the zucchini boats.
- Bake in the preheated oven for 20 minutes. Add remaining cheese and return to the oven for an additional 5 minutes. Zucchini should be fork tender but not mushy.
Anne w/an E
These Zucchini Taco Boats sound fantastic! Two of my favorite things together! My uncle grows zucchini in his garden and just gave me some. I hope to make this soon!