Zucchini Taco Boats
Zucchini Taco Boats are loaded with nutrition, a ton of cheese, and all your favorite taco flavors. This low carb, high protein easy summertime dinner pairs well with a variety of sides, and is ready from start to finish in less than one hour.
Equipment
- large frying pan or saucepan
- meat chopper
- large cutting board
- chef's knife
- melon baller, small scoop or spoon
- measuring cup
- colander
- stirring spoon
- lasagna pan, or large glass baking dish, at least 13x9 lightly sprayed with olive oil
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Ingredients
- 4 firm, fresh zucchini medium sized, roughly 6-7 inches long
- olive oil spray
- salt & pepper to taste
- 1 lb. lean ground beef or ground turkey
- 1 (1.25 oz.) taco seasoning packet + water
- 4 oz. chopped green chilis drained
- ¾ cup (half 15 oz. can) black beans rinsed & drained
- 1 cup taco sauce
- 8 oz. shredded Mexican cheese blend
- green onions chopped; for topping
- sour cream or queso sauce for topping
Instructions
- Preheat oven to 400℉.
- Cook beef in large skillet until no longer pink; drain fat and excess liquid. Add taco seasoning and water (per package instructions); cook until mixture thickens.
- Remove from heat; add green chilis and black beans to the skillet and stir to incorporate.
- Prep zucchini by cutting in half lengthwise. Use a melon scoop or spoon to scoop out the flesh and seeds, aiming for ¼ thickness remaining on all sides (to save time, do this step while meat cooks).
- Place zucchini halves, skin side down, in baking dish that's lightly coated with olive oil.
- Lightly spray each zucchini cavity with olive oil; add salt and pepper to taste.
- Drizzle 2 T. taco sauce into each cavity, then fill with meat (about ⅓ cup in each); press mixture firmly into boats with back of spoon.
- Sprinkle shredded cheese on top of each, reserving ½ cup for when the taco boats are finished baking.
- Bake uncovered for 30-35 minutes (see notes below). Remove from oven and sprinkle with remaining cheese.
- Top with green onions and drizzle each boat with sour cream or queso sauce. Serve immediately.
Notes
Your bake time will largely depend on the size of the zucchini and how much flesh was scooped out before filling (take time to make sure all zucchini boats have the same uniform thickness around the edges). You'll know the zucchini taco boats are done baking when the outer shell is still slightly firm, but the flesh is almost fork tender and the cheese is lightly browned.
Store baked zucchini boats in an airtight container and refrigerate for up to 3 days. Reheat in the oven, loosely covered with foil (so the cheese and contents don't dry out) at 375 degrees until heated through.
Nutrition
Serving: 2 halvesCalories: 399kcalCarbohydrates: 18gProtein: 44gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 105mgSodium: 1077mgPotassium: 1270mgFiber: 6gSugar: 7gVitamin A: 1050IUVitamin C: 50mgCalcium: 724mgIron: 5mg
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