These Healthy Taco Stuffed Zucchini Boats are a fun twist on tacos! You get all the delicious flavors with fresh zucchini as the boat, loaded with tasty meat, beans, and cheese!
I love making these for dinner because they are easy to prep and always make everyone smile at the table. Perfect for a quick meal that feels special! 🌟
Key Ingredients & Substitutions
Zucchinis: These create the perfect boat for our taco filling! You can use any type of squash as a substitute, but zucchini has a mild flavor that works well.
Ground Turkey or Chicken: Lean meat helps keep this dish healthy. If you’re looking for a vegetarian option, try using lentils or quinoa, which can add great texture!
Black Beans: Rinsed black beans are excellent for protein. You could also use kidney beans or chickpeas if you prefer. Both add a unique flavor!
Corn: Fresh corn is great in season, but canned or frozen corn is just fine too. Sweet corn balances the savory flavors wonderfully!
Taco Seasoning: I lean toward homemade seasoning for freshness. If you’re short on time, go for a store-bought option, but check the label for low sodium.
How Do I Make Sure the Zucchini Boats Are Tender but Not Soggy?
To achieve tender zucchini boats without sogginess, roasting them before adding the filling is key. This softens their texture and reduces excess moisture. Here’s how to do it:
- Slice zucchini in half lengthwise and scoop out the flesh, leaving a thin shell.
- Salt the boats lightly to help draw out moisture, then roast them for just 10 minutes at 400°F (200°C).
- By doing this, you’ll avoid watery zucchini that can compromise your filling.
These steps keep the zucchini’s shape and texture while beautifully holding all the yummy taco goodness. Enjoy making your taco stuffed zucchini boats!
How to Make Healthy Taco Stuffed Zucchini Boats
Ingredients You’ll Need:
For the Zucchini Boats:
- 4 medium zucchinis
For the Filling:
- 1 lb (450g) lean ground turkey or chicken
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 small red onion, finely chopped (reserve some for garnish)
- 1 cup diced tomatoes (canned or fresh)
- 1 tbsp olive oil
- 1 tbsp taco seasoning (store-bought or homemade; see below)
For the Topping:
- 1/2 cup shredded reduced-fat cheddar cheese or Mexican blend cheese
- Fresh cilantro, chopped, for garnish
- Salt and pepper to taste
Homemade Taco Seasoning (optional):
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp dried oregano
- Pinch of cayenne pepper (optional)
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and around 30 minutes to bake, including cooking the filling. In total, you’ll spend about 45 minutes to create this delicious dish. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Prepare the Zucchini:
Wash the zucchinis and slice them in half lengthwise. Use a spoon to scoop out the center flesh, creating “boats” while leaving about 1/4-inch thick shells. Don’t throw away the scooped-out flesh; you’ll need it for the filling!
3. Roast the Zucchini Boats:
Place the zucchini boats on the prepared baking sheet and lightly salt them. Roast in the oven for about 10 minutes until they soften slightly.
4. Make the Filling:
While the zucchini boats are roasting, finely chop the reserved zucchini flesh. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, which should take about 3 minutes.
5. Brown the Meat:
Add the ground turkey or chicken to the skillet. Cook until browned, making sure to break it apart with a spatula. This should take about 5-7 minutes.
6. Combine Ingredients:
Stir in the chopped zucchini flesh, taco seasoning, and diced tomatoes. Cook everything for another 3-5 minutes until well combined and heated through.
7. Add Beans and Corn:
Next, add the black beans and corn to the mixture. Stir well and cook for another 2 minutes. Adjust seasoning with salt and pepper to taste.
8. Stuff the Zucchini Boats:
Remove the zucchini boats from the oven. Spoon the taco mixture evenly into each boat, making sure to fill them generously.
9. Add Cheese:
Sprinkle the shredded cheese on top of the stuffed zucchini boats.
10. Bake Again:
Return the stuffed boats to the oven and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
11. Garnish and Serve:
Once they’re out of the oven, garnish with the reserved chopped red onion and fresh cilantro. Serve warm and enjoy your healthy taco stuffed zucchini boats!
These boats are not only nutritious but also full of bold flavors that will make you want to coming back for more! Happy cooking!
FAQ for Healthy Taco Stuffed Zucchini Boats
Can I Use Different Proteins for the Filling?
Absolutely! While lean ground turkey or chicken are great options, you can also use ground beef, pork, or even plant-based meat alternatives for a vegetarian/vegan option. Just adjust the cooking time accordingly for each protein!
What If I Don’t Have Zucchinis?
No worries! You can substitute zucchinis with other vegetables like bell peppers, eggplants, or even large mushrooms like portobellos. Just adjust the cooking time to ensure they’re tender but not mushy.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the filling in advance and store it in the fridge for up to 2 days. Assemble and bake the zucchini boats just before serving for the best texture and flavor. If assembled, they can be refrigerated for 1 day before baking.
How Should I Store Leftovers?
Store any leftover stuffed zucchini boats in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the oven at 350°F (175°C) until heated through, or in the microwave for a quick option.
