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Taco Stuffed Zucchini Boats

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A healthy, low-carb twist on tacos featuring zucchini halves filled with a flavorful seasoned mixture and topped with melted cheese. This baked dish is both satisfying and nutritious.

Ingredients

  • 4 medium zucchini, halved lengthwise
  • 1 lb ground beef or ground turkey
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 packet taco seasoning
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 cup shredded cheddar or Mexican blend cheese
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh cilantro (optional)
  • Sour cream for serving (optional)

Instructions

  1. Preheat the oven to 190°C (375°F).
  2. Scoop out the center of each zucchini half to create boats, leaving a small border.
  3. Place zucchini boats in a baking dish, brush with olive oil, and season with salt and pepper.
  4. Heat olive oil in a skillet over medium heat.
  5. Add chopped onion and cook until softened, then stir in garlic.
  6. Add ground beef or turkey and cook until browned.
  7. Stir in taco seasoning, diced tomatoes, black beans, and corn, and simmer for a few minutes.
  8. Spoon the mixture into the zucchini boats.
  9. Top each with shredded cheese.
  10. Bake for 20–25 minutes until zucchini is tender and cheese is melted.
  11. Remove from oven and let cool slightly.
  12. Garnish with cilantro and serve with sour cream if desired.

Notes

  • Use lentils or extra beans for a vegetarian version.
  • Add bell peppers or mushrooms for extra texture.
  • Include jalapeños or chili flakes for added spice.
  • Store leftovers in the refrigerator for up to 3 days.
  • Reheat in the oven or microwave until warmed through.

Nutrition

Find it online: https://thefamilycooking.com/taco-stuffed-zucchini-boats/