These Taco Stuffed Zucchini Boats are the perfect low-carb dinner! They are loaded with all of your favorite taco toppings, and they are so easy to make! If you are looking for a delicious and healthy dinner option, you will love these stuffed zucchini boats!
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❤️ Why you'll love this recipe
- The perfect low-carb meal when you have a taco craving.
- Loaded with vegetables and protein making it a filling meal.
- Can be made ahead of time and reheated for a quick and easy meal.
There's a new way to enjoy summer's favorite vegetable, and it's ridiculously delicious. These stuffed zucchini boats are a fun and easy way to get your Mexican food fix without feeling guilty. Plus, they're perfect for a party! Everyone will love these little boats stuffed with taco filling made from ground chicken, tomatoes, and spices. Who needs tortillas when you've got zucchini?
🛒 Ingredients
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Note: The full list of this recipe ingredients with their amounts and options are listed in the recipe card below.
- Avocado oil
- Zucchini - medium size Cut in half lengthwise
- Ground chicken
- Red onion diced
- Kosher salt
- Black Pepper
- Corn fresh or frozen
- Black beans
- Salsa your heat preference
- Multi-colored bell peppers diced
- Jalapeños, chopped
- Garlic clove grated
- Chili powder
- Ground cumin
- Dried oregano
- Shredded Mexican cheese may use Colby Jack, cheddar, or pepper jack.
- Garnish with chopped cilantro, tomatoes, and jalapeños
🗒 Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- Using a spoon, scoop out the inside of the zucchini halves. Leave a ¼-inch thick shell on each side of the zucchini half. Discard what you scoop out.
- Heat a large-sized skillet over medium heat. Add the remaining 1 Tablespoon of oil, chicken, onions, salt, and pepper. Cook for 7 minutes or until the chicken is cooked through.
- Drizzle 1 Tablespoon of oil into a 9 X 13-inch baking dish and add the zucchini halves to the baking dish.
- Remove the skillet from the stove and add the corn, beans, salsa, bell peppers, jalapeños, garlic, chili powder, ground cumin, and oregano.
- Mix until fully combined.
- Fill each zucchini boat equally with the taco filling.
- Top each zucchini boat with shredded cheese.
- Bake for 25 minutes.
- After 25 minutes remove the zucchini boats from the oven
- Garnish with cilantro, fresh tomatoes, and jalapeños.
- Add boats to a plate.
- Serve with chips and salsa, fresh veggies, and sour cream.
🔪 Equipment
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You’ll need the following items to make this recipe successfully.
- Sharp knife
- Non-skid cutting board
- Spoon for scooping
- Measuring Spoons
- Dry measuring cups
- Large Skillet
- Baking dish 13X9-inch
- Wooden Mixing spoon
🤔 FAQs
These are the questions we are most frequently asked about making Taco Stuffed Zucchini Boats.
That is up to you. I like to eat the skin, but you don't have to eat them if you are not a fan.
You can reheat the boats in the microwave or the oven. To reheat in the oven, place them on a baking sheet and bake at 350 degrees for 10 minutes or until heated through.
I like to use a spoon to scoop out the zucchini. You want to leave about a ¼-inch thick shell on each side of the zucchini half.
If you have a large zucchini, you can cut it in half and use it as a bowl. Just scoop out the inside flesh, leaving about a ¼-inch thick shell.
Yes, it is perfectly fine to eat overgrown zucchini. The flesh may be a little seedier, but it will still taste the same.
👩🏻🍳 Tips
- Don't forget to oil the bottom of your baking dish. This helps prevent your zucchini from sticking to the bottom of the pan.
- If you want a little more heat, add more jalapeños or use hot salsa.
- Shred your own cheese for the best flavor and melted texture.
- Feel free to use any type of cheese you like. Colby Jack, cheddar, and pepper jack are all great choices.
- If you don't have fresh corn, feel free to use frozen corn.
- I like to garnish my boats with cilantro, tomatoes, and jalapeños, but feel free to use any toppings you like.
📚 Variations
- If you are looking for a meatless option, you can omit the chicken and add more beans.
- You can also use ground beef in place of the chicken.
- For a vegetarian version, you can omit the chicken and add tofu.
- You can also use sweet potatoes instead of zucchini. Just follow the same instructions.
🥫 Storage
Leftover zucchini boats can be stored in an airtight container in the fridge for up to 3 days.
You can also freeze them. Just place them in a freezer-safe bag or container and freeze for up to 3 months. Be sure to thaw completely before reheating.
📗 Related Recipes
- If you love simple stuffed zucchini recipes like this one, you may also enjoy this Oven Roasted Stuffed Zucchini recipe.
- Looking for a flavorful side dish that includes fresh Italian flavors? If so, give this Stuffed Grilled Zucchini recipe a try next time.
- Use up some of your garden-fresh zucchini with this crispy Oven Baked Zucchini recipe.
🍽 Serve with
- Are you looking for the perfect side dish to serve with this hearty meal? Whip up a quick green salad and top it with this Chipotle Dressing. It's the perfect blend of sweet and spicy.
- Nothing goes better with tacos than chips and dip. And, my favorite dip recipe is this Creamy Guacamole Salsa recipe.
- End this comfort food meal with a sweet and creamy bowl of this No-Churn Cinnamon Ice Cream.
📞 Chiacchierata (chat)
If there's one thing I've learned in life, it's that you can never go wrong with tacos. Whether it's for a quick and easy weeknight meal or for your next party spread, tacos are always a hit. And today, we're taking taco night to a whole new level with these delicious zucchini boats.
If tacos and taco seasoning is your jam, then you'll love making and enjoying our Hot Hamburger Taco Dip. This appetizer is perfect any time of year for any gathering. Even if you want to enjoy it solo. And another recipe you must try that has the flavor of the Southwest is our Fajita Chicken Quesadillas. It's so easy to make and the ooey-gooey cheese is heavenly.
Tutti a tavolo, è pronto!
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📝 Recipe Card
These stuffed zucchini boats are the perfect way to enjoy your favorite taco flavors without feeling guilty. Plus, they're kid-friendly and easy to make.
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
📖 Recipe
Stuffed Taco Zucchini Boats
Equipment Needed
- Spoon for scooping
Ingredients
- 2 Tablespoons Avocado oil
- 4 Zucchini - medium size Cut in half lengthwise
- ¾ pound Ground chicken
- ⅓ cup Red onion diced
- ½ teaspoon Kosher salt
- ½ teaspoon Black Pepper
- ¾ cup Corn fresh or frozen
- ¾ cup Black beans
- ¾ cup Salsa your heat preference
- 1 cup Multi-colored bell peppers diced
- 2 teaspoons Jalapeños choppefd
- 1 Garlic clove grated
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- ¼ teaspoon Dried oregano
- ½ cup Shredded Mexican cheese may use Colby Jack, cheddar, or pepper jack.
- Garnish with chopped cilantro, tomatoes, and jalapeños.
Instructions
- Preheat the oven to 475℉.
- Drizzle 1 Tablespoon of oil into a 9 X 13-inch baking dish and set aside.
- Using a spoon, scoop out the inside of the zucchini halves and place the halves into the prepared baking dish.Leave a ¼-inch thick shell on each side of the zucchini half. Discard what you scoop out.
- Heat a large-sized skillet over medium heat. Add the remaining 1 Tablespoon of oil, chicken, onions, slat, and pepper. Cook for 7 minutes or until the chicken is cooked through.
- Remove the skillet from the stove and add the corn, beans, salsa, bell peppers, jalapeños, garlic, chili powder, ground cumin, and oregano. Mix until fully combined.
- Fill each zucchini boat equally with the taco filling.
- Top each zucchini boat with shredded cheese.
- Bake for 25 minutes.
- Garnish with cilantro, fresh tomatoes, and jalapeños.
- Serve with chips and salsa, fresh veggies, and sour cream.
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