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Zucchini Taco Boats Recipe

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3.9 from 13 reviews

These Zucchini Taco Boats are a delicious, low-carb twist on traditional tacos, featuring ground chicken cooked with tomatoes, black beans, and taco seasoning, all stuffed into hollowed zucchini halves, topped with melted cheddar cheese and fresh cilantro.

Ingredients

Zucchini Boats

  • 4-5 medium zucchini, halved lengthwise and inside flesh scraped out

Filling

  • 1/3 cup onion, diced
  • 1 tablespoon olive oil
  • 1 pound ground chicken (or ground beef)
  • 1 10-ounce can Rotel diced tomatoes and green chilies, drained
  • 1/2 cup black beans
  • 1 tablespoon taco seasoning

Toppings

  • 1 cup grated cheddar cheese
  • 2 tablespoons chopped cilantro
  • Lime wedges, optional

Instructions

  1. Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the stuffed zucchini boats.
  2. Sauté Onions: Heat a skillet over medium heat and add 1 tablespoon olive oil. Add the diced onions and cook until they become translucent, about 3-4 minutes.
  3. Cook Ground Chicken: Push the onions to the side of the skillet and add the ground chicken. Cook until the meat is no longer pink, breaking it apart as it cooks.
  4. Add Tomatoes and Beans: Stir in the drained Rotel diced tomatoes and green chilies, black beans, and taco seasoning. Let the mixture simmer for 2 to 3 minutes to meld the flavors.
  5. Combine with Cheese: Remove the skillet from heat. Stir in half of the grated cheddar cheese until well combined.
  6. Fill Zucchini Boats: Spoon the meat mixture evenly into the hollowed zucchini halves, arranging them on a baking sheet or dish.
  7. Bake: Place the zucchini boats in the preheated oven and bake for 20 minutes, until the zucchini is fork tender but still holds its shape.
  8. Add Remaining Cheese: Sprinkle the remaining cheddar cheese over the boats and return them to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
  9. Garnish and Serve: Remove from oven and sprinkle chopped cilantro on top. Serve with lime wedges if desired for an extra zesty flavor.

Notes

  • You can substitute ground chicken with ground beef or turkey for variation.
  • Ensure not to overbake the zucchini to keep a firm texture without becoming mushy.
  • Use low-sodium taco seasoning if you prefer to reduce sodium intake.
  • Black beans can be replaced with kidney beans or pinto beans if desired.
  • For a spicier dish, add extra diced jalapeños or hot sauce to the filling.

Find it online: https://cookedbygrace.com/zucchini-taco-boats-recipe/