Taco Zucchini Boats Recipe

Zucchini is the perfect vessel for holding all your favorite taco fillings. When roasted, it becomes tender while still holding its shape, making it a sturdy base for the ground beef and cheese. Taco Zucchini Boats not only bring a new twist to taco night, but they’re also an excellent way to use up an abundance of summer zucchini. Plus, they are customizable – you can switch up the toppings, use different proteins, or even make them vegetarian with black beans.

Why You’ll Love These Taco Zucchini Boats

• Low-Carb & Keto-Friendly: By swapping tortillas for zucchini, you enjoy all the taco flavors you love with fewer carbs.
• Quick & Easy: These zucchini boats come together in under 30 minutes, making them a great weeknight meal.
• Customizable: You can easily adjust the fillings and toppings to suit your taste or dietary preferences.
• Kid-Friendly: The fun shape and familiar taco flavors make this a great dish for kids.
• Packed with Veggies: Zucchini is low in calories but high in vitamins and nutrients, making this meal both delicious and nutritious.

Key Ingredients

1. Zucchini

• Zucchini serves as the “boat” for this dish. It’s mild in flavor, making it a great base for the seasoned taco filling. Choose medium-sized zucchinis that are firm and fresh for the best results.

2. Ground Beef (or Ground Turkey)

• Ground beef is the classic choice for taco filling, but you can also use ground turkey, chicken, or even plant-based ground meat for a vegetarian option. The beef is seasoned with taco spices, giving it a rich and savory flavor that pairs well with the zucchini.

3. Taco Seasoning

• You can use store-bought taco seasoning, or make your own by combining chili powder, cumin, paprika, garlic powder, onion powder, and oregano. This seasoning mix adds all the classic taco flavors to the ground beef.

4. Salsa

• Salsa adds moisture and flavor to the taco filling. Use your favorite jarred salsa or homemade salsa for a fresh, tangy kick. You can adjust the level of heat by choosing mild, medium, or spicy salsa.

5. Cheese

• Shredded cheese, such as cheddar, Monterey Jack, or a Mexican cheese blend, melts beautifully over the taco filling. If you want a dairy-free option, you can use vegan cheese instead.

6. Toppings

• Customize your zucchini boats with classic taco toppings such as diced tomatoes, avocado, cilantro, sour cream, and green onions. These toppings add freshness and additional texture to the dish.

How to Make Taco Zucchini Boats

Making Taco Zucchini Boats is simple and straightforward. Here’s how to create this low-carb twist on tacos:

Step 1: Prepare the Zucchini

• Preheat your oven to 400°F (200°C). Cut the zucchinis in half lengthwise, and use a spoon or melon baller to scoop out the centers, creating “boats.” Leave about 1/4 inch of flesh around the edges to ensure the zucchini holds its shape. Set the scooped-out zucchini flesh aside (you can chop it up and add it to the taco filling if you like).

Step 2: Season and Roast the Zucchini

• Place the zucchini halves cut-side up on a baking sheet. Drizzle with olive oil and sprinkle with a little salt and pepper. Roast in the preheated oven for about 10 minutes, or until they start to soften. This step helps to pre-cook the zucchini so it doesn’t end up too crunchy.

Step 3: Cook the Taco Filling

• While the zucchini is roasting, heat a large skillet over medium heat. Add the ground beef (or turkey) and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat if necessary. Stir in the taco seasoning and salsa, and cook for another 2-3 minutes until everything is well combined and heated through. If you’re adding the scooped-out zucchini flesh to the filling, stir it in now.

Step 4: Fill the Zucchini Boats

• Remove the zucchini from the oven. Spoon the taco filling into each zucchini boat, pressing it down lightly to fit as much filling as possible. Top each boat with shredded cheese.

Step 5: Bake Until Cheesy and Melty

• Return the filled zucchini boats to the oven and bake for another 10-15 minutes, or until the cheese is melted and bubbly. The zucchini should be tender but still hold its shape.

Step 6: Add Your Favorite Toppings

• Once out of the oven, top the zucchini boats with your favorite taco toppings like diced tomatoes, avocado, cilantro, sour cream, and green onions. Serve hot and enjoy!

Tips for Making the Best Taco Zucchini Boats

1. Choose the Right Zucchini

• Look for medium-sized zucchini that are firm and without blemishes. Larger zucchini can be too watery and may not hold up well after baking.

2. Pre-Bake the Zucchini

• Don’t skip the step of pre-baking the zucchini. This ensures they are tender when you add the filling and that they cook evenly.

3. Drain the Beef

• If your ground beef releases a lot of fat during cooking, make sure to drain it before adding the seasoning and salsa to prevent the filling from becoming too greasy.

4. Make It Spicy

• If you like your tacos with a kick, add some diced jalapeños to the taco filling or use a spicy salsa.

5. Vegetarian Option

• For a vegetarian version, replace the ground beef with black beans, lentils, or a plant-based ground meat alternative. You can also mix in corn and bell peppers for added texture and flavor.

Recipe Variations

1. Vegetarian Taco Zucchini Boats

• Instead of ground beef, use black beans or crumbled tofu seasoned with taco spices. Add some chopped bell peppers or corn for extra texture.

2. Chicken Taco Zucchini Boats

• Swap the ground beef for ground chicken or shredded rotisserie chicken. You can season the chicken with taco seasoning and salsa for a leaner option.

3. Spicy Taco Zucchini Boats

• For a spicier version, add diced jalapeños to the taco filling and use a hot salsa. You can also sprinkle some red pepper flakes or drizzle with hot sauce before serving.

4. Cheesy Taco Zucchini Boats

• Make it extra cheesy by adding a layer of cheese to the bottom of the zucchini boats before filling them. Then top them off with another layer of cheese for an ooey-gooey taco experience.

FAQs: Taco Zucchini Boats

1. Can I Make These Ahead of Time?

• Yes, you can prepare the zucchini boats and taco filling ahead of time. Store them separately in the fridge, and when you’re ready to eat, simply fill the zucchini boats, add cheese, and bake until heated through and bubbly.

2. How Do I Store Leftover Taco Zucchini Boats?

• Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or use the microwave for a quicker option.

3. Can I Freeze Taco Zucchini Boats?

• While zucchini tends to release a lot of water when frozen, you can freeze the taco filling separately. When ready to eat, thaw the filling and stuff fresh zucchini for baking.

4. What Other Toppings Can I Add?

• You can get creative with toppings! Try adding pickled jalapeños, olives, shredded lettuce, or a drizzle of your favorite hot sauce. Sour cream or Greek yogurt also adds a cool, creamy contrast to the savory filling.

5. Can I Use a Different Cheese?

• Absolutely! While cheddar or Monterey Jack is common, you can also use queso fresco, cotija, or even pepper jack for a spicier kick.