These delicious Taco-Filled Zucchini Boats are super simple to make utilizing either store-bought taco seasoning or an easy blend of homemade pantry spices. The choice is yours.
When taco Tuesday rolls around, think outside of the standard taco shell recipe with these delicious alternatives: Turkey Taco Stuffed Avocados, Mexican Pork Tenderloin Tacos, and Beer Battered Fish Tacos.
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Table of Contents Found Here
- The ingredient list for making taco zucchini boats:
- Kitchen tools and equipment:
- Why this recipe works?
- Can ground turkey meat be substituted for the ground beef?
- Can these taco-stuffed zucchini boats be made totally vegetarian?
- Can these be zucchini boats be frozen after cooking?
- The step-by-step photo instructions:
- Additional sweet and/or savory zucchini recipes:
- Printable Recipe Card
- Please comment if you've made this recipe.
The ingredient list for making taco zucchini boats:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
- 3 medium zucchini
- 1 medium yellow onion
- olive oil
- salt and pepper
- ground beef
- store-bought taco seasoning mix (optional)
- ground cumin (if not using the taco seasoning mix)
- smoked paprika (if not using the taco seasoning mix)
- chili powder (if not using the taco seasoning mix)
- dried oregano (if not using the taco seasoning mix)
- ground coriander (if not using the taco seasoning mix)
- garlic powder (if not using the taco seasoning mix)
- canned black beans
- shredded cheddar cheese
- chopped tomatoes
- scallions
Kitchen tools and equipment:
- chef's knife
- cutting board
- strainer or sieve
- can opener (optional)
- large skillet
- slotted spatula
- large slotted spoon
- measuring cups and spoons
- pastry brush
- cheese grater (optional)
- cooking spray
- 9x13 baking dish
Why this recipe works?
- It only takes minutes to prepare.
- It's loaded with great taco flavor.
- It's low carb (if that's important to you).
- It's good for you.
- It's a great way to get your kids to eat their veggies.
- It's a fabulous way to use up garden fresh zucchini (in the peak of season) when you don't know what else to do with it!
- Zucchini boats are a healthy alternative to corn or flour tortillas!
Can ground turkey meat be substituted for the ground beef?
Yep! I say go for it!!
Just be aware that the calorie count listed in the recipe card will be different using ground turkey than it is with ground beef.
Can these taco-stuffed zucchini boats be made totally vegetarian?
Yes!
Just increase the amount of beans used and leave out the meat.
You may want to add other types of beans as well...kidney, navy, pinto, and even chickpeas will work wonderfully well.
Heat the rinsed and drained canned beans in a skillet along with the sauteed onions, spices, and seasonings, and then continue on with the recipe as written.
Can these be zucchini boats be frozen after cooking?
I'd say no (although I've not personally tried it).
Of course, you can freeze the cooked taco filling on its own, but freezing them as whole zucchini boats may not be the best option.
Due to the amount of water contained in the zucchini itself I think once thawed, the "boat" will take on too much water, making them a sinking, watery mess.
The step-by-step photo instructions:
To prepare the zucchini boats:
- Preheat oven to 350-degrees Fahrenheit.
- Slice the zucchini in half lengthwise.
- To make the zucchini boats stable, slice a small portion off the back of each "boat."
- Next, take a teaspoon to gently hollow out the center of each boat and discard.
- Place the prepared zucchini boats on a baking sheet (I line mine with foil).
- Drizzle each boat with olive oil and season with salt and pepper.
- Roast them in the preheat oven for 20-25 minutes, or until a knife easily pierces the thickest part of the zucchini without resistance.
To make the taco filling:
- Chop the onion into a medium dice.
- Add the onion to a large skillet along with 1 tablespoon olive oil and saute over medium/high heat for approximately 5 minutes.
- Add 1 pound of ground beef to the skillet and break into bits as it browns.
- Add salt, pepper, ground cumin, smoked paprika, dried oregano, garlic powder, ground coriander and chili powder to the ground beef in the skillet. Stir and cook until the meat is no longer pink.
- Add one can of drained and rinsed black beans to the taco filling and stir to combine.
- Remove the cooked zucchini from the oven and (if desired) gently transfer the cooked zucchini to a 9 x 13 baking dish that has been sprayed with cooking spray.
- Liberally spoon all the taco filling over the prepared zucchini.
- Top the zucchini boats with 1 cup shredded cheddar cheese and return to the oven to cook for an additional 15-20 minutes.
- Meanwhile, chop the scallions and tomatoes and once the taco-filled zucchini boats are out of the oven, top them with the chopped tomatoes and scallions.
- Finish by topping the zucchini boats with crushed tortilla chips and serve hot.
Additional sweet and/or savory zucchini recipes:
*Zucchini Ricotta Cookies with Lemon and Blueberry (shown below)
Zucchini Ricotta Cookies are super soft, cake-like cookies with a light lemony flavor and a big burst of blueberry!
*Eggplant Zucchini Bread (not shown)
Yep, you read that right… Eggplant Zucchini Bread. It’s so moist and flavorful, AND it’s a great way to bump up the nutrition level of your next zucchini quick bread without anyone being the wiser.
*Italian Layered Zucchini Parmesan (shown below)
Layered Zucchini Parmesan has all the flavors you love about pizza or lasagna but without all those annoying carbs to weigh you down.
*Eggplant and Zucchini Lasagna (not shown)
You'll never miss the pasta in this deliciously cheesy and easy-to-make Eggplant and Zucchini Lasagna.
*Taco-Filled Zucchini Boats (shown below) THIS IS THE PLACE!!
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.
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Printable Recipe Card
Taco-Filled Zucchini Boats
Equipment
- aluminum foil optional
- 13 x 9 baking dish optional
- can opener optional
- box grater optional
- spoon
- kitchen timer optional
Ingredients
For the zucchini boats:
- 3 medium zucchini halved lenghtwise
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
For the taco filling:
- 1 lb ground beef
- 1 medium yellow onion chopped (approximately 1 cup)
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon ground coriander
- 1 teaspoon chili powder
- 1 can (15 ounces) black beans rinsed and drained
- 1 cup shredded cheddar cheese
- ¾ cup chopped tomatoes
- ½ cup chopped scallions
- ½ cup crushed tortilla chips optional
Instructions
- Preheat oven to 350-degrees Fahrenheit (175 degrees Celsius)
To prepare the zucchini boats:
- Slice the zucchini in half lenghtwise.
- To make the zucchini boats stable, slice a small portion off the back of each "boat."
- Next, take a teaspoon to gently hollow out a small center portion of each boat, and discard.
- Place the prepared zucchini boats on a baking sheet, lined with foil for easier clean up (optional).
- Drizzle each boat with olive oil and season with salt and pepper.
- Roast the zucchini in the preheated oven for 20-25 minutes, or until a knife easily pierces the thickest part of the zucchini without resistance.
To prepare the taco filling:
- Chop the onion into medium dice.
- Add the onion to a large skillet along with 1 tablespoon olive oil and saute over medium/high heat for approximately 5 minutes.
- Add 1 pound of ground beef to the skillet and break into bits as it browns.
- Add salt, pepper, ground cumin, smoked paprika, dried oregano, garlic powder, ground coriander, and chili powder to the ground beef in the skillet. Stir and cook until the meat is no longer pink.
- Add one can of drained and rinsed black beans to the taco filling and stir to combine.
- Remove the cooked zucchini from the oven and (if desired) gently transfer the cooked zucchini to a 9 x 13 baking dish that has been sprayed with cooking spray.
- Liberally spoon all the taco filling over the prepared zucchini.
- Top the zucchini boats with 1 cup shredded cheddar cheese and return to the oven to cook for an additional 15-20 minutes.
- Meanwhile, chop the scallions and tomatoes and once the taco-filled zucchini boats are out of the oven, top them with the chopped tomatoes and scallions.
- Finish by topping the zucchini boats with crushed tortilla chips (if desired) and serve hot.
Notes
Nutrition
I sincerely hope you've enjoyed today's savory zucchini recipe as much as I've enjoyed bringing it to you!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Beth says
My life just got super busy with my kids going back to school so I am always on the hunt for quick prep dinner ideas and this is now my new favorite recipe! 10 min prep is just what I'm looking for! And I'm a huge fan of smoked paprika - yum!
Renée says
I use smoked paprika as often as I can. I'm a huge fan of the flavor.
Glad you like it also, Beth.
Thanks for the rating and sweet comment!
Renee
Lisalia says
My family loved this recipe for dinner! I'm going to keep making it all month long as my garden is overflowing with zucchini. By far our favorite way to eat zucchini... and way healthier than cake-like zucchini bread. SO SO GOOD!
Renée says
I'm thrilled you like this recipe so much, Lisalia!
It's a favorite here too.
Enjoy!
Renee