Go Back
In the world of healthy cooking, finding meals that are both nutritious and satisfying can be a challenge. Enter the Zesty Zucchini Taco Boats—a delightful and innovative recipe that perfectly balances health and flavor. This dish not only leverages the versatility of zucchini, a powerhouse ingredient, but also plays on the beloved concept of tacos, making it an enticing option for families seeking a quick and wholesome weeknight dinner.

Zucchini Taco Boats

Transform your taco night with these Zesty Zucchini Taco Boats! This healthy and flavorful recipe swaps out traditional taco shells for hollowed-out zucchinis, packed with a delicious filling of ground turkey or beef, beans, fresh veggies, and aromatic spices. Perfect for quick weeknight dinners, these taco boats are low-carb, high in fiber, and bursting with vibrant flavors. Easy to customize, they make a nutritious meal that the whole family will love. Discover how to create this delightful dish and elevate your healthy cooking game!
Print Recipe Pin Recipe

Ingredients
  

4 medium zucchinis

1 pound ground turkey (or beef for a richer flavor)

1 small onion, diced

2 cloves garlic, minced

1 cup cherry tomatoes, diced

1 can (15 oz) black beans, drained and rinsed

1 cup corn (fresh, frozen, or canned)

1 tablespoon taco seasoning (store-bought or homemade)

Salt and pepper to taste

1 cup shredded cheese (cheddar or a Mexican blend)

1 avocado, diced

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to prepare for baking the zucchini boats.

    Prepare the Zucchini: Slice the zucchinis in half lengthwise and carefully scoop out the seeds with a spoon, creating hollowed-out boats. Place the zucchini halves cut-side up on a baking sheet lined with parchment paper to make cleaning easier.

      Cook the Filling: In a large skillet, heat a splash of olive oil over medium heat. Add the diced onion and minced garlic, sautéing for about 3-4 minutes until the onion is soft and translucent.

        Add the Ground Meat: Introduce the ground turkey (or beef) to the skillet. Use a spatula to break it apart and cook it for 5-7 minutes, stirring occasionally, until it is browned and fully cooked through.

          Incorporate Vegetables and Seasoning: Stir in the diced cherry tomatoes, rinsed black beans, corn, and taco seasoning. Season with salt and pepper to taste, and let everything cook for an additional 2-3 minutes until it is heated through and fragrant.

            Fill the Zucchini Boats: Using a spoon, generously fill each zucchini boat with the meat and vegetable mixture, pressing it down slightly to ensure it’s well-packed and overflowing.

              Bake to Perfection: Sprinkle the tops of the filled zucchini boats with the shredded cheese. Transfer the baking sheet to the preheated oven and bake for 20-25 minutes, or until the zucchinis are tender and the cheese is melted and bubbly.

                Garnish: Once baked, remove the zucchini boats from the oven and allow them to cool for a few minutes. Top each boat with diced avocado and a sprinkle of freshly chopped cilantro for added flavor and freshness.

                  Serve: Serve the taco boats warm, with lime wedges on the side for drizzling over the top before enjoyment.

                    Prep Time, Total Time, Servings: 15 mins | 45 mins | 4 servings

                      Presentation Tips: Arrange the zucchini taco boats on a colorful platter, garnished with additional cilantro and arranged lime wedges for a vibrant and inviting look.