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These Zucchini Taco Boats pack everything we love about taco night into a light, veggie-packed dinner. Tender zucchini is stuffed with seasoned taco meat, rice, beans, corn, salsa, and plenty of melted cheese for a hearty, healthy, and totally satisfying meal.
Even better? It’s easy to customize with whatever you have in your fridge and is a great way to use up leftover taco meat, chicken, or rice.
When we first got married, Cade was in unusually good health. Remember when he didn’t eat my mom’s famous caramel brownie? Hmm, still an eye roller for me. Anyway, we thought of cheap, easy, and healthy options for dinner, and Mexican chicken with brown rice was one of our go-to meals. As the years went by, we added different ingredients such as corn, beans, and spices.
Fast forward a lot in time and we now have a completely different diet. When I started hearing about stuffed peppers, I immediately thought of stuffed zucchini. I mean, stuffed peppers with meat are great, but there’s something I like even more about this recipe for stuffed zucchini with meat.
What is Zucchini Taco Boat?
If you have never ridden a zucchini boat, you are missing out. This is a staple at our house in the summer when the zucchini starts to come back to life. Slice the zucchini in half, scoop out with a spoon, and fill with your favorite fillings. This version is stuffed with taco filling. We also have classic Italian zucchini stuffed boats, so be sure to give them a try!
Why we love zucchini taco boats
Perfect for busy weeknights Easy and healthy dinner recipe Packed with taco flavor Low-carb and great alternative to tacos Family-friendly and hearty Easy to customize Great ways to use extra zucchini Naturally gluten-free Rich in lean protein and veggies
Materials needed
The ingredient list includes lots of simple, healthy ingredients that can be combined to create an authentic, flavorful dinner. Most of them are pantry staples, and the fillings are super easy to customize based on what your family likes.
Zucchini: A great sturdy base for taco fillings while keeping recipes light and veggie-filled. Olive oil: Helps sauté meats and vegetables, adding a little richness and flavor. Ground Turkey: A lean protein that absorbs all the flavor of your taco beautifully. Ground chicken, beef, and shredded chicken also work well. Cumin: Adds a warm, earthy flavor and gives a hearty, classic taco seasoning taste. Chili powder: Gives a smoky, savory flavor with just a little heat. Garlic powder: Adds bold flavor to the entire filling. Kosher Salt: Enhances all the flavors and gives the filling the perfect seasoning. Red onions: Boil them down to add sweetness, texture, and flavor. Red peppers: Add color, sweetness, and a bit of crunch to the stuffing. Jalapeno: Adds fresh heat and flavor to the filling. Cooked brown rice: Makes the filling more hearty and adds texture and whole grain goodness. Corn kernels: Add sweetness and juicy texture to taco fillings. Black beans: Add protein, fiber, and a creamy texture to make your boat even more satisfying. Roasted salsa: Adds bold flavor and moisture, and brings all the taco ingredients together. Fresh Cilantro: Brings a fresh, bright flavor that balances out the rich taco filling. Salt and pepper: Use to season the zucchini and bring all the flavors together. Colby Jack Cheese: Makes melty cheese goodness on top of a taco boat. Tomatoes: Add freshness, color, and juicy flavor to the filling.
How to make zucchini taco boats
Preparation: Preheat oven to 400°F and line a baking sheet with parchment paper. Cut the zucchini in half lengthwise, hollow out the center, and place on a baking sheet. Sprinkle lightly with salt and set aside. Cook the filling: Heat the olive oil in a skillet over medium heat. Add the ground turkey and seasonings and cook for a few minutes, breaking up the meat until browned. Add onions, peppers, and jalapenos and sauté until softened. Mix: Add cooked rice, corn, black beans, tomatoes, and salsa. Stir until heated through and add coriander to taste. Stuff the zucchini: Pat the zucchini dry with paper towels and season again with salt and pepper. Spoon the filling into each zucchini boat and top with the cheese. Bake: Cover with foil and bake for 25 minutes. Remove the foil and continue baking for another 5 to 15 minutes, until the zucchini is tender and the cheese is melted and bubbly. To serve: Let cool for a few minutes, then top with fresh cilantro and serve with additional salsa if desired.
Tips for the perfect zucchini taco boat
Choose medium-sized zucchini: Medium-sized zucchini are best because they’re strong enough to hold their contents without getting too watery or mushy.
Don’t scoop too deep. Leave a little bit of zucchini around the edges and bottom so the boat will hold its shape while baking.
First, sprinkle salt on the zucchini. Sprinkling salt on the zucchini will draw out excess water and keep the boats from becoming soggy.
Pat dry before stuffing. Let the zucchini sit for a few minutes, then pat dry with paper towels before adding the stuffing.
Do not overcook: Roast the zucchini until tender. If you overcook it, it may become too soft and watery.
Use a thick salsa: Thick, roasted salsas add plenty of flavor without making the filling too runny.
Use leftover rice: This recipe is a great way to use up leftover rice, as it only takes less than 1 cup.
Let’s make the cheese even more cheesy. Don’t be shy about eating cheese. The generous layers hold everything together and make it even more delicious.
Customize the filling: These taco boats are super flexible, so use whatever protein, beans, veggies, and cheese you have on hand. Perfect for cleaning out the fridge or making a taco night job using whatever your family likes best.
Variations and substitutions
As I mentioned earlier, ground turkey can be replaced with ground chicken, ground beef, or shredded chicken. You can also skip protein altogether, go vegetarian, and double your intake of legumes.
Replace brown rice with white rice, cauliflower rice, quinoa, or Mexican rice.
Of course, you can also add toppings to completely customize it. These taco zucchini boats are delicious right out of the oven, but it’s the toppings that really make it feel like taco night. Here are some of our favorite ways to serve it.
Hot sauce Sliced avocado or guacamole Sour cream or Greek yogurt Additional salsa or pico de gallo Fresh cilantro Sliced jalapenos Crushed tortilla chips Cotija cheese Lime wedges Shredded lettuce
Can I make zucchini boats in advance?
These cheesy taco-stuffed zucchini boats can be completely prepared hours in advance and stored covered in foil in the refrigerator. When you’re ready to cook, take it out of the fridge 15 minutes beforehand to get it all cold and start baking as normal.
If you need to prepare it the day before, prepare the filling and zucchini separately and store in separate airtight containers in the refrigerator. Assemble on the morning of baking and follow baking instructions.
Can you freeze zucchini boats?
Because zucchini releases a lot of water, it’s best not to freeze zucchini for anything other than making quick breads. When freezing zucchini, it’s best to cut it into strips before freezing. There’s no need to peel the zucchini; just cut it into strips.
When thawing zucchini, be sure to drain off any excess water.
Storage and reheating methods
Leftover cheesy zucchini boats can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, place in the microwave for 1-2 minutes or in the oven at 350°F until heated through. If you don’t want the zucchini to become too soft, the oven is best.
Zucchini Taco Boats combine all the bold, comforting flavors of taco night with a light, veggie-filled twist. Whether you’re trying to sneak in more veggies, lighten up your meals, or change up your usual taco routine, this recipe is sure to be a hit on taco night.
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(Tag translation) Chicken
