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.
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Zucchini Taco Boats is available at the end of this post. OR you can hit the “jump to recipe” button (found above) to be taken directly to the recipe.
The ingredient list:
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- 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
- 9×13 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-suffed 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 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 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.
*Spaghetti Squash and Zucchini Pancakes (not shown)
Spaghetti squash and zucchini pancakes are so good that you’ll forget they’re good for you! You’re going to love these savory vegetable pancakes!!
*Taco-Filled Zucchini Boats (shown below) THIS IS THE PLACE!!
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s savory zucchini dinner recipe for Taco-Filled Zucchini Boats.
If you’ve made this recipe, or are excited to make this recipe, I’d appreciate it if you’d take a moment to leave it a star rating in the recipe card, along with a comment if you’re so inclined. Thank you. 🙂
Taco-Filled Zucchini Boats
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)
- 3/4 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
- 3/4 cup chopped tomatoes
- ½ cup chopped scallions
- ½ cup crushed tortilla chips optional
Instructions
- Preheat oven to 350-degrees Fahrenheit
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 (I line mine with foil).
- Drizzle each boat with olive oil and season with salt and pepper.
- Roast them in the preheated oven for 20-25 minutes, or until a knife easily pierces the thickest part of the zucchini without resistance.
- Chop the onion into medium dice.
To prepare the taco filling:
- 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.
Nutrition
Thank you so much for visiting me here today in my Kudos Kitchen!
I sincerely hope you’ve enjoyed today’s savory zucchini recipe as much as I’ve enjoyed bringing it to you!
Kudos Kitchen by Renee – Bringing you easy, economical, and delicious dishes to feed the people you love!
Until we eat again, I hope you have a delicious day!!
Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to reach out to me. It is always my distinct pleasure to get back with a reply just as soon as I possibly can!
Kudos Kitchen by Renee – Bringing you easy, economical, and delicious dishes to feed the people you love!
Until we eat again, I hope you have a delicious day!!
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Beth
Thursday 5th of August 2021
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
Saturday 7th of August 2021
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
Wednesday 4th of August 2021
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
Saturday 7th of August 2021
I'm thrilled you like this recipe so much, Lisalia! It's a favorite here too. Enjoy! Renee