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A Taco-Filled Zucchini Boat filled with ground beef, tomatoes, cheese, and beans in the foreground with a casserole dish in the background.
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5 from 3 votes

Taco-Filled Zucchini Boats

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.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: budget main course, Easy Main Course
Servings: 6 servings
Calories: 315kcal

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

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

Serving: 1serving | Calories: 315kcal | Carbohydrates: 14g | Protein: 23g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 945mg | Potassium: 677mg | Fiber: 3g | Sugar: 4g | Vitamin A: 776IU | Vitamin C: 23mg | Calcium: 207mg | Iron: 3mg