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.
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 ⭐️⭐️⭐️⭐️⭐️.
Stuffed Taco Zucchini Boats
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.
Equipment Needed
- Spoon for scooping
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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