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Taco Stuffed Zucchini Boats

Taco Stuffed Zucchini Boats

3-4 medium fresh zucchini, cut in half lengthwise
½ lb. lean ground beef (can use ground chicken or turkey)
½ c. diced onion
1 T. minced garlic
1 t. chili powder
1 t. ground cumin
1 t. dried oregano
Salt/black pepper to taste
1 (4-oz.) can diced green chiles
2 c. cauliflower rice or your choice of rice
1 c. salsa, divided
½ c. shredded Colby Jack, Cheddar, Pepper Jack or Mexican Blend cheese
½ c. chopped tomatoes
Cilantro or fresh parsley, for garnish

  1. Preheat oven 400.
  2. Place ½ c. salsa in bottom of large baking dish (dish that can hold all your boats)
  3. With small spoon, hollow out center of zucchini halves and then place them cut side up on prepared baking dish.
  4. Heat large skillet over medium heat and spray with PAM.
  5. Add the onion and cook 2-3 minutes.
  6. Add ground meat and break into crumbles as it cooks. Cook until no longer pink.
  7. Add garlic, spices, chiles, rice and rest of salsa.
  8. Mix everything together until combined and cook until heated through. Taste for seasoning.
  9. Divide taco filling equally into boats pressing it in firmly.
  10. Top with shredded cheese and cover with foil and bake 25-35 minutes or until zucchini is tender and cheese is melted.
  11. Top with cilantro/parsley and serve with extra salsa on the side.
    *You can also just sub your favorite taco recipe for all of the above for a quicker method.
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