Zucchini Taco Boats

Why You’ll Love This Recipe

This recipe is a wonderful way to enjoy tacos without the usual tortilla. Zucchini is a great substitute because it’s low in calories, high in fiber, and full of nutrients. It’s the ideal base for your taco fillings and pairs perfectly with the savory and spicy seasoned meat and toppings. Whether you’re trying to eat healthier or simply want a different spin on Taco Tuesday, these Zucchini Taco Boats are sure to be a crowd-pleaser. Plus, they are quick and easy to make, and you can customize them with your favorite taco toppings!

Ingredients

• 4 medium zucchinis
• 1 lb ground beef (or ground turkey/chicken for a lighter version)
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1 packet taco seasoning (or homemade seasoning)
• 1/2 cup diced tomatoes (optional)
• 1 cup shredded cheese (cheddar, Monterey Jack, or a mix)
• 1/4 cup fresh cilantro, chopped (optional)
• 1/2 cup sour cream or Greek yogurt (optional)
• 1 lime, cut into wedges
• Salsa, jalapeños, and other taco toppings (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 375°F (190°C).
2. Slice the zucchinis in half lengthwise and scoop out the center with a spoon, creating boat-like cavities. Set aside.
3. In a large skillet, cook the ground beef over medium heat until browned. Break it up into small pieces as it cooks.
4. Add the chopped onion and minced garlic to the skillet. Cook for 3-4 minutes until the onions are softened.
5. Stir in the taco seasoning and diced tomatoes (if using). Cook for an additional 2-3 minutes to let the flavors meld together. Remove from heat.
6. Place the zucchini halves on a baking sheet, and fill each with the seasoned meat mixture.
7. Top each filled zucchini boat with shredded cheese and bake for 15-20 minutes, until the zucchini is tender and the cheese is melted and bubbly.
8. Remove from the oven and garnish with fresh cilantro, sour cream, and other toppings as desired. Serve with lime wedges on the side.

Servings and timing

• Servings: 4
• Prep time: 15 minutes
• Cook time: 25 minutes
• Total time: 40 minutes

Variations

• Vegetarian Zucchini Taco Boats: Swap out the meat for black beans, corn, and a variety of vegetables like bell peppers and onions for a vegetarian version.
• Low-Carb Zucchini Taco Boats: Use ground turkey or chicken for a leaner, lower-fat option. You can also skip the cheese or use a lower-fat alternative.
• Spicy Taco Boats: Add diced jalapeños or a sprinkle of chili flakes to the meat mixture for extra heat.

Storage/reheating

• Storage: Leftover Zucchini Taco Boats can be stored in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat in the oven at 350°F (175°C) for about 10-15 minutes or until heated through. You can also reheat them in the microwave, but the texture of the zucchini might not be as firm.

FAQs

1. Can I use a different protein for the filling?

Yes, you can substitute the ground beef with ground turkey, chicken, or even a plant-based meat substitute for a healthier or vegetarian option.

2. Can I make these taco boats ahead of time?

Yes, you can prep the zucchini boats and the filling separately, then assemble and bake them when you’re ready to serve. They can be assembled up to 1 day in advance and stored in the fridge.

3. Can I use a different cheese?

Absolutely! You can use any cheese you like, such as mozzarella, Monterey Jack, or a Mexican cheese blend for a different flavor profile.

4. What toppings can I use for these taco boats?

You can top these with sour cream, salsa, guacamole, shredded lettuce, diced tomatoes, jalapeños, or any of your favorite taco toppings!

5. How do I know when the zucchini is cooked properly?

The zucchini should be tender but not mushy. If you can easily pierce the zucchini with a fork, it’s done.

6. Are these taco boats gluten-free?

Yes, zucchini is naturally gluten-free, and if you use gluten-free taco seasoning and toppings, the entire dish will be gluten-free.

7. Can I make this recipe with zucchini noodles instead of boats?

You could use zucchini noodles for a lighter, more pasta-like version of this dish, but it would change the texture. The zucchini boats work best for holding the filling.

8. How can I make this dish spicier?

You can add diced jalapeños to the filling, sprinkle chili flakes, or use a spicier taco seasoning for an added kick.

9. Can I freeze leftover zucchini taco boats?

It’s not recommended to freeze the zucchini itself, as it may become mushy when reheated. However, you can freeze the taco filling and assemble the boats fresh when you’re ready to eat.

10. What sides go well with zucchini taco boats?

A side of Mexican rice, guacamole, or a simple salad would pair wonderfully with these taco boats.

Conclusion

Zucchini Taco Boats are an easy, healthy, and delicious way to enjoy all the flavors of tacos with fewer calories. Whether you’re looking for a gluten-free option, a low-carb alternative, or just something a little different for taco night, this recipe delivers. With endless variations and the option to customize with your favorite toppings, these taco boats are sure to become a family favorite!