Description
These Mexican Stuffed Zucchini Boats are a flavorful, low-carb meal perfect for a family dinner. Hollowed zucchini halves are baked until tender, then filled with a savory mixture of sautéed bell peppers, onions, ground beef seasoned with taco spices, and cheese. Finished in the oven with a cheesy melt and garnished with fresh green onions, cilantro, and diced tomatoes, these boats deliver a delicious blend of textures and Mexican-inspired flavors.
Ingredients
Scale
Zucchini Boats
- 4 zucchini squash (about the same size)
- 3 tablespoons olive oil (divided)
- ¾ teaspoon salt (divided)
Filling
- 1 bell pepper (finely diced)
- 1 sweet onion (finely diced)
- 2 garlic cloves (finely minced)
- 1 pound ground beef (or substitute ground turkey or chicken)
- 2 tablespoons taco seasoning
- ¼ teaspoon black pepper
- ¼ cup salsa (mild or medium)
- 1 cup shredded cheese (divided, Cheddar or Mexican blend)
Garnishes
- Green onions (thinly sliced)
- Fresh cilantro (finely chopped)
- Diced tomatoes
Instructions
- Preheat and prepare zucchini: Preheat the oven to 400℉. Cut off both the stem and blossom ends of each zucchini and slice them in half lengthwise. Using a spoon with a sharp edge, scoop out the seeds, leaving about ½-inch thick zucchini walls. Reserve the scooped-out flesh for later use.
- Bake zucchini boats: Drizzle 1 tablespoon of olive oil inside each zucchini boat and sprinkle with ¼ teaspoon salt. Place them flat-side down on a large baking sheet in a single layer and bake for 10 minutes, allowing the zucchini to soften slightly.
- Sauté vegetables: Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add finely diced bell pepper and onion, cooking for 2-3 minutes until the onion becomes translucent. Add 1 cup of the chopped reserved zucchini flesh and minced garlic; sauté an additional 1-2 minutes until garlic is fragrant.
- Cook the meat: Push vegetables to the side of the skillet and add the ground beef. Cook and crumble the meat for 7-10 minutes or until fully cooked through. Once cooked, drain any excess liquid from the skillet.
- Season and combine filling: Remove the skillet from heat. Mix in the taco seasoning, ½ teaspoon salt, ¼ teaspoon black pepper, salsa, and ¾ cup of shredded cheese into the meat and vegetable mixture, stirring well to combine.
- Stuff zucchini boats: Flip the pre-baked zucchini boats over so the cavity is facing up. Spoon equal amounts of the taco filling into each boat. Sprinkle the remaining ¼ cup shredded cheese evenly over the filled boats.
- Bake stuffed zucchini: Place the filled zucchini boats back into the oven and bake for an additional 10-15 minutes, or until the cheese is fully melted and bubbly.
- Garnish and serve: Remove from oven and garnish with thinly sliced green onions, freshly chopped cilantro, and diced tomatoes as desired. Serve warm and enjoy!
Notes
- Use ground turkey or chicken as a leaner alternative to ground beef.
- For extra heat, choose medium or hot salsa instead of mild.
- To make this recipe vegetarian, substitute ground meat with cooked lentils or black beans.
- Make sure not to scoop out too much zucchini flesh to keep structural integrity for the boats.
- Leftover filling can be used as taco filling for another meal.
