Easy Healthy Taco Stuffed Zucchini Boats Recipe
I love this recipe because it brings a fun and healthy twist to taco night with those zucchini boats that are both satisfying and packed with flavor. Plus, it’s super easy to make, and the gooey cheese combined with the savory turkey filling just feels like a warm culinary hug!
Creating recipes that are both tasty and wholesome is a labor of love for me. So when I dreamed up these Easy, Healthy Taco Stuffed Zucchini Boats, the first thing I wanted to do was pack them with all the ingredients you would find in a classic taco.
And would you believe, these nutritional powerhouses feature turkey, onions, and taco seasoning? Black beans, corn, and salsa add the next layer of flavor.
And then there’s the slight sprinkle of cheese. Heard enough to be enticed by this recipe?
Ingredients
Zucchinis: Caloric output negligible, fiber, vitamins a plenty; perfect for low-carb eating.
Turkey, ground: Provides a readily available source of protein and is an effective means to support muscle growth and maintenance.
Black Beans: High in protein and fiber, they help with digestion and heart health.
Provides dietary fiber and essential minerals, adds sweetness and crunch.
Corn kernels.
Salsa: Provides zest and spice; is low in calories; and increases vitamin C levels.
Cheddar cheese is abundant in calcium and protein; it boosts flavor and creaminess.
Ingredient Quantities
- 4 medium zucchinis
- 1 tablespoon olive oil
- 1 pound ground turkey or beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon taco seasoning
- 1/2 cup salsa
- 1/2 cup canned black beans, rinsed and drained
- 1/2 cup corn kernels, fresh or frozen
- 1 cup shredded cheddar cheese
- Salt and pepper, to taste
- Chopped cilantro, for garnish (optional)
- Diced avocado, for garnish (optional)
Instructions
1. Heat your oven to 375°F (190°C). Each zucchini should be cut in half lengthwise, and the seeds should be scooped out to create boats. The zucchini halves should be placed in a baking dish with the cut sides facing up.
2. In a large skillet over medium heat, warm the olive oil. Then, add the diced onion and minced garlic, and sauté until the onion is translucent, around 3 to 4 minutes.
3. Add the turkey or ground beef to the skillet and cook until brown, breaking it up with a spoon as it cooks.
4. Mix the taco seasoning, salsa, black beans, and corn kernels into the pot. Simmer for about 5 minutes. Salt and pepper to taste.
5. Evenly spoon the meat mixture into the zucchini boats, filling each one generously.
6. Shed cheddar cheese on top of each of the zucchini you have stuffed.
7. Shield the baking dish with foil and place it in the preheated oven to bake for approximately 25 minutes. The goal is to have the zucchinis emerge from the oven tender and ready to be enjoyed.
8. Remove the foil and continue baking for an additional 5–10 minutes, until the cheese is melting, golden, and bubble across the top.
9. After cooking, take the dish from the oven and let it cool for a few minutes to facilitate easier handling.
10. Top with chopped cilantro and diced avocado, if you like, before serving. Then dig into these nourishing taco-stuffed zucchini boats!
Equipment Needed
1. Oven
2. Baking dish
3. Large skillet
4. Cutting board
5. Knife
6. Spoon
7. Measuring spoons
8. Measuring cups
9. Grater
10. Aluminum foil
FAQ
- Can I use another type of meat in place of turkey or beef?Certainly, ground chicken or plant-based meat alternatives can replace the ground beef in this recipe with no loss of flavor or texture.
- Are there low-carb alternatives for this recipe?For a less carb-heavy option, you can leave out the black beans and corn, or you can substitute chopped bell peppers or mushrooms.
- Can the zucchini boats be made ahead of time?In advance of serving, you can prepare the filling and hollow out the zucchinis, doing so up to a day before. Keep the two parts separate, and then put them together and bake when it’s showtime.
- Is there a substitute for taco seasoning?Using chili powder, cumin, garlic powder, onion powder, paprika, and a pinch of cayenne for heat, you can make your own blend.
- What if I don’t have salsa?A replacement can be made using diced tomatoes with green chiles or freshly chopped tomatoes mixed with lime juice and cilantro.
- Can I make this recipe dairy-free?To make a dairy-free version, just use a cheese alternative that contains no dairy or leave the cheese out altogether.
- How do I ensure the zucchini boats are not soggy?Sufficient flesh must be scooped out to leave a sturdy shell. The shells must then be baked and allowed to rest for a few minutes, as the excess moisture in the shell needs to be absorbed.
Substitutions and Variations
1 pound of turkey or beef, ground: For a vegetarian option, substitute with ground chicken or plant-based ground meat.
1 tablespoon taco seasoning: Combine chili powder, cumin, paprika, and salt to create a homemade mix.
1/2 cup salsa: Replace with chopped tomatoes combined with lime juice and diced cilantro.
½ cup canned black beans: Substitute with canned pinto beans or kidney beans.
1 cup shredded cheddar cheese: Substitute with Monterey Jack or Colby cheese.
Pro Tips
1. Pre-salt the Zucchini: Before filling them, sprinkle the zucchini halves with a little salt and let them sit for about 10 minutes. This draws out excess moisture, which helps prevent the boats from becoming too watery during baking.
2. Homemade Taco Seasoning: For a fresher and more customizable taste, consider making your own taco seasoning by mixing chili powder, cumin, paprika, garlic powder, onion powder, and a pinch of cayenne.
3. Use a Food Processor: To save time, use a food processor to quickly dice the onion and garlic. This ensures uniform pieces, allowing them to cook more evenly and quickly in the skillet.
4. Extra Crispy Cheese: For an extra crispy cheese topping, switch the oven to broil for the last 2–3 minutes of cooking. Keep a close eye on it to prevent burning.
5. Zest and Juice a Lime: For a fresh, tangy finish, zest and juice a lime over the zucchini boats right before serving. The acidity brightens the flavors and complements the richness of the cheese and meat filling.
Easy Healthy Taco Stuffed Zucchini Boats Recipe
My favorite Easy Healthy Taco Stuffed Zucchini Boats Recipe
Equipment Needed:
1. Oven
2. Baking dish
3. Large skillet
4. Cutting board
5. Knife
6. Spoon
7. Measuring spoons
8. Measuring cups
9. Grater
10. Aluminum foil
Ingredients:
- 4 medium zucchinis
- 1 tablespoon olive oil
- 1 pound ground turkey or beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon taco seasoning
- 1/2 cup salsa
- 1/2 cup canned black beans, rinsed and drained
- 1/2 cup corn kernels, fresh or frozen
- 1 cup shredded cheddar cheese
- Salt and pepper, to taste
- Chopped cilantro, for garnish (optional)
- Diced avocado, for garnish (optional)
Instructions:
1. Heat your oven to 375°F (190°C). Each zucchini should be cut in half lengthwise, and the seeds should be scooped out to create boats. The zucchini halves should be placed in a baking dish with the cut sides facing up.
2. In a large skillet over medium heat, warm the olive oil. Then, add the diced onion and minced garlic, and sauté until the onion is translucent, around 3 to 4 minutes.
3. Add the turkey or ground beef to the skillet and cook until brown, breaking it up with a spoon as it cooks.
4. Mix the taco seasoning, salsa, black beans, and corn kernels into the pot. Simmer for about 5 minutes. Salt and pepper to taste.
5. Evenly spoon the meat mixture into the zucchini boats, filling each one generously.
6. Shed cheddar cheese on top of each of the zucchini you have stuffed.
7. Shield the baking dish with foil and place it in the preheated oven to bake for approximately 25 minutes. The goal is to have the zucchinis emerge from the oven tender and ready to be enjoyed.
8. Remove the foil and continue baking for an additional 5–10 minutes, until the cheese is melting, golden, and bubble across the top.
9. After cooking, take the dish from the oven and let it cool for a few minutes to facilitate easier handling.
10. Top with chopped cilantro and diced avocado, if you like, before serving. Then dig into these nourishing taco-stuffed zucchini boats!