Delicious Taco-Stuffed Zucchini Boats
Imagine savoring the delightful flavors of tacos wrapped inside tender, fork-soft zucchini! That’s what Taco-Stuffed Zucchini Boats bring to your table. The great news is that you don’t have to wait for summer to make these scrumptious treats; they’re perfect for any time of the year.
These boats are a flavorful twist on traditional tacos, offering a lower-carb option without sacrificing taste. Perfect for the whole family, you’ll love the variety of fillings you can use. Whether you’re a meat lover or a vegetarian, there’s a stuffing option for everyone!
In a hurry? You can even repurpose leftover chili and whip up these tasty zucchini boats in no time. Ready to dive in? Scroll down for the easy-to-follow recipe, and if you’d like to print it without any distractions, just hit that print button!
Ingredients
- 1 pound ground beef
- 2 tablespoons finely chopped onion
- 2 minced garlic cloves
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- Salt, pepper, and cayenne pepper to taste
- 2 cups crushed tomatoes or taco sauce
- 3 tablespoons quick-cooking instant rice
- 3 medium zucchinis, sliced lengthwise and hollowed out (save the insides for another dish)
- 2 cups shredded Monterey Jack or sharp Cheddar cheese
- Optional garnishes: sour cream, avocado, black olives, diced tomatoes, taco sauce, or fresh cilantro
Instructions
- In a large frying pan, heat 3 tablespoons of olive oil over medium heat. Add the ground beef and cook until browned. Drain any excess fat.
- Mix in all the spices, onions, and garlic, then sauté for another 2 minutes. Stir in 1 cup of tomatoes along with the instant rice.
- Allow the mixture to simmer on low heat for approximately 6 to 7 minutes, then set aside to cool.
- Meanwhile, take the zucchinis and carefully slice them lengthwise. Use a melon baller or spoon to scoop out the centers, ensuring not to cut through the bottom.
- Fill each zucchini half with the delicious taco mixture. Drizzle a bit of olive oil and add a spoonful of tomatoes on top of each boat.
- Top generously with shredded cheese.
- Preheat your oven to 400°F (200°C). Bake the zucchini boats for about 25 minutes, or until a fork easily pierces through the zucchini skin.
- Serve hot with your favorite garnishes!
Taco-Stuffed Zucchini Boats Garnish Serving Bar Set Up
- Sour cream
- Avocado
- Black beans
- Sliced olives
- Shredded lettuce
- Shredded cheese
- Diced onions
- Diced peppers
- Diced tomatoes
- Refried beans on the side
- Taco sauce
Other Stuffing Suggestions
- Use the scooped-out zucchini mixed with breadcrumbs, Parmesan cheese, and any type of olives.
- Add Italian sausage, tomato sauce, mozzarella cheese, and sliced peppers for an Italian twist.
- Try shredded meats like pork or steak mixed with onions, sauce, and any kind of melted cheese.
- For a chicken option, use diced boneless cooked chicken breasts, tomato sauce, and top with mozzarella.
- Shrimp mixed with Parmesan, garlic, and mozzarella provides a seafood delight.
- Buffalo chicken stuffed zucchini is another hit! Use chicken tenders, buffalo sauce, and cheddar cheese.
- Vegetarian options include white beans, rice, tomato sauce, and mozzarella for richness.
- Or chicken with bacon, peppers, onions, mushrooms, and cheese makes for a hearty stuffing.
- Ground beef, turkey, or pork seasoned with your choice of spices makes for classic options.
- Leftover chili is a practical and tasty way to stuff zucchinis.
Vegetarian with Rice
- Diced tomatoes
- Bell peppers
- Sliced zucchini (from the hollowed centers)
- Onions
- Mushrooms
- Eggplant cubes
- Olives
- Asparagus
- Diced carrots
- Shredded cabbage
- Any type of beans
Cooking Methods
- Stovetop: Use a Dutch oven to simmer the stuffed zucchinis for about an hour until soft.
- Oven: Bake at 350°F (175°C) wrapped in foil for the first 30 minutes, then uncover and bake for an additional 30 minutes. Add cheese and broil to finish off.
- Instant Pot: Pour in 1 cup of water, and set to pressure cook for 40 minutes.
- Slow Cooker: Cook on high for 6 hours, adding ½ cup of water and ½ cup of tomato sauce at the bottom.
