Taco Stuffed Zucchini Boats are low carb and a gluten-free meal that can be easily made from your kitchen. This meal is full of flavor and quite healthy. With these zucchini boats, you can enjoy a taco night with a pleasant and healthy twist. Check out the recipe video below.
If you and your family enjoy zucchini as much as we do, then we have plenty of recipes for you to try. They all have zucchini as their central ingredient and taste just as great.
For example, our Best Zucchini Lasagna has a lot of hits and is similarly low carb meal. If you want to incorporate them into a dessert, then Blueberry Zucchini Poke Cake or Chocolate Zucchini Bread, are some great options to try.
Taco Stuffed Zucchini Boats
Taco Stuffed Zucchini Boats are really delicious and an easy alternative to try over the traditional tacos. If you are getting tired of making the same taco recipe over and over again, then this will be a great alternative. The best part of this meal is that it doesn’t take long to prepare or to bake.
For a vegetarian version, you should just replace the meat with tofu or beans. With using lean and low-carb ingredients, you can also ensure a healthy meal.
A tip for this recipe is that you need to make sure that the zucchini isn’t too soft. Then, the whole dish might fall apart. This dish freezes well and can be used for later dates. Similarly, it heats up easily and quite well.
What temperature do you bake the zucchini boats?
It is really important to make sure that you are baking them at the right temperature. This is the only way that you will know that the zucchini is getting cooked through, without burning them to the pan. This is a mistake that many people are making.
So, if you want to make sure that you are baking your zucchini boats correctly, the oven should be preheated to 400°F. If you are setting the temperature lower, the baking time should increase. However, it is not recommended to cook them at a higher temperature than 400°F.
Can I use squash instead of zucchini?
Yes, you can use squash instead of zucchini if you don’t like eating zucchini. However, it won’t taste the same. Also, the preparation time is greater. This is because the squash is larger and taking much more time to heat.
Do you eat the skin on zucchini boats?
This is the best part of the meal, and it is perfectly fine and healthy to eat the skin. It contains lots of vitamins and nutrients. However, if you don’t like eating the skin, then it will be fine to eat out of the filling and to leave the skin behind.
But, the zucchini skin is softer than other pumpkin skins, and it is also tastier. Just remember, that the larger the zucchini, the harder the skin is going to be. This is why using smaller ones will make eating the skin much easier.
Can I make a vegetarian option?
Yes, you can easily make this dish into a vegetarian option. Simply replace the meat, chicken or turkey from the recipe. There are many alternatives that you can use as the stuffing in the zucchini boats. Tofu and beans are a great example of alternatives.
Can I freeze zucchini boats?
- Yes, you can freeze them for later use. They store perfectly and can be stored for up to three months. The only tip for freezing them is that they should be frozen in an airtight container or a zip bag. You don’t want the taste of frost with the zucchini boats.
- Reheating them in the oven is recommended for a better taste.
Taco Stuffed Zucchini Boats
- 4 medium zucchini (cut in half lengthwise)
- 2 tablespoons olive oil
- 1 lb lean ground beef
- 1/2 small onion (minced)
- 4 cloves garlic (minced)
- 1/2 green bell pepper (diced)
- Flesh from 2 zucchini
- 1 1/2 cup chunky salsa (mild or spicy)
- 1 1oz packet taco seasoning (2 tablespoons)
- 1 cup Mexican blend cheese or Cheddar cheese (shredded)
- Diced tomatoes
- Chopped lettuce
- Sour cream
- Chopped parsley
- Cut the zucchini in half and using a small spoon, hollow out the center out of the halves, leaving 1/4 inch thick shell on each half, to create zucchini boats. Keep only the flesh from two zucchini and discard the rest.
- Squeeze excess water out of the flesh and chop well. Set aside.
- Place a large skillet over medium-high heat. Add olive oil and once the oil is hot add diced onion and garlic, stir and cook for 1 minute. Push to one side of the pan.
- Add ground beef and using a wooden spoon, break it up while it cooks. Mix wit the onion and garlic and continue cooking until no longer pink. Drain grease, leaving only about 2 tablespoons in the pan.
- Add the diced bell pepper, reserved diced zucchini flesh, salsa and taco seasoning. Stir well and simmer on low for about 20 minutes. Taste and adjust for salt if needed.
- Preheat oven to 400 degrees F. Line a baking dish with foil, to avoid cheese sticking to it, and set aside.
- Using a spoon, scoop the beef mixture into the hollowed zucchini boats. Divide the mixture equally and press firm to fit in as much as possible into the zucchini boats.
- Arrange into a baking dish and top with shredded cheese.
- Cover with foil and bake for 25-35 minutes until cheese is melted and zucchini is cooked through. Remove foil during last 5 minutes of cooking.
- Serve as is or topped with sour cream, fresh parsley, chopped lettuce and diced tomatoes.