Stuffed Taco Zucchini Boats

Taco Zucchini boats made into a casserole topped with jalapeño slices.

5 from 1 vote

Stuffed Taco Zucchini Boats

When you're looking for a healthy dinner idea that only takes minutes to prepare, Taco Zucchini Boats are the perfect solution. They have an enticing flavor and come assembled in such easy-to -follow steps.

Prep Time15

Cook Time32

Total Time47

Course: light lunch or dinner, Main Course

Cuisine: American-Italian, Tex-Mex

Servings: servings/ 2 zucchini halves per serving

Calories: 364kcal

Author: Marisa Franca @ All Our Way

Equipment

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.

Nutrition