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- 4 medium zucchinis - 1 pound ground turkey or beef - 1 small onion, chopped - 2 cloves garlic, minced - 1 cup canned black beans, drained and rinsed - 1 cup corn kernels (fresh or frozen) - 1 tablespoon taco seasoning - 1 cup diced tomatoes (canned or fresh) - 1 cup shredded cheddar cheese - 1 tablespoon olive oil - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) - Sour cream (for serving, optional) These ingredients create a balanced mix of flavors and textures. The zucchini serves as a healthy and tasty base. Ground turkey or beef adds protein and richness. The beans and corn give fiber and sweetness. The taco seasoning brings all the flavors together. You can change some ingredients if you don’t have them. Use ground chicken instead of turkey or beef for a lighter option. If you want a vegetarian dish, try using quinoa or lentils instead of meat. You can swap black beans for pinto beans or chickpeas. Fresh tomatoes can be replaced with store-bought salsa for extra flavor. If you don’t have cheddar cheese, mozzarella works well too. Each serving of Cheesy Taco Stuffed Zucchini Boats has about: - Calories: 350 - Protein: 25g - Carbohydrates: 30g - Fat: 15g - Fiber: 7g These boats are not just tasty; they are nutritious too. They provide a good mix of protein and fiber, making them a filling meal. Enjoy them for dinner, and you won’t feel guilty! {{ingredient_image_1}} Start by preheating your oven to 400°F (200°C). Take the zucchinis and cut them in half lengthwise. Use a spoon to scoop out the insides. This creates little boats. Keep the zucchini flesh aside for later. Make sure to not scoop too deeply; you want sturdy boats. In a large skillet, heat one tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic. Sauté them for about 3–4 minutes until they soften. Next, add your choice of one pound of ground turkey or beef. Break it apart with a spoon and cook until browned. Stir in one tablespoon of taco seasoning and one cup of diced tomatoes. Add one cup of black beans and one cup of corn. Mix in the reserved zucchini flesh. Let everything cook for another 5 minutes. Season with salt and pepper to taste. Finally, stir in half of the one cup of shredded cheddar cheese. Now, take the cooked mixture and spoon it into the hollowed zucchini halves. Pack it in slightly to fit well. Place the stuffed zucchini boats in a baking dish. Top each boat with the remaining cheddar cheese. Bake in the preheated oven for 20–25 minutes. Look for the zucchinis to be tender and the cheese to be bubbly and golden. Once done, take them out and let them cool for a few minutes. Garnish with fresh cilantro before serving. When picking zucchinis, look for ones that feel firm. They should be bright green and not too big. A medium zucchini is best for stuffing. If you find ones with shiny skin, that’s a great sign of freshness. Avoid zucchinis with soft spots or wrinkles. These may be old and not taste as good. To get the best taste from your cheesy taco stuffed zucchini boats, don’t skip the seasoning. Sauté the onion and garlic until soft to build a rich flavor. Use fresh ingredients like diced tomatoes and corn for a vibrant taste. Mixing in the zucchini flesh adds more texture and taste. Baking the stuffed boats at 400°F lets the cheese melt beautifully. This creates a bubbly, golden top that is hard to resist. These stuffed zucchini boats are delightful on their own, but you can enhance the meal. Serve them with a dollop of sour cream for creaminess. A sprinkle of fresh cilantro adds a pop of color and flavor. Lime wedges on the side can brighten the dish even more. You could also pair these boats with a simple salad or some tortilla chips for crunch. Enjoy your meal with friends or family for a fun dinner! Pro Tips Choose Firm Zucchini: Look for zucchinis that are firm and free of blemishes to ensure they hold their shape while baking. Customize Your Filling: Feel free to add other ingredients like bell peppers, jalapeños, or olives to personalize the stuffing to your taste. Experiment with Cheese: Try different types of cheese, such as pepper jack or Monterey jack, for a unique twist on flavor. Make Ahead: You can prepare the stuffed zucchini boats ahead of time and store them in the refrigerator before baking for a quick weeknight meal. {{image_2}} If you want a meat-free dish, you can easily make a vegetarian version. Use black beans and corn as your base. Add in diced bell peppers and mushrooms for extra texture. You can also use lentils or quinoa for a hearty bite. Toss in some taco seasoning to keep that bold flavor. This option is tasty and packed with nutrients. Switch up the protein based on your preference. Ground turkey, chicken, or beef all work well. If you want a twist, try using shredded rotisserie chicken. For a low-carb meal, you can use crumbled tofu or tempeh. Each choice will give you a unique taste and texture. Just remember to cook your protein fully before mixing it with the veggies. You can boost flavors with simple add-ins. Consider mixing in jalapeños for heat or diced green chilies for a smoky flavor. Fresh herbs can brighten your dish. Chopped cilantro or green onions add freshness. For creaminess, add a dollop of sour cream on top before serving. You can even sprinkle some lime juice for a zesty kick. Each of these tweaks makes the dish more exciting! After you enjoy your Cheesy Taco Stuffed Zucchini Boats, let them cool to room temperature. Place the stuffed zucchini in an airtight container. They will keep well in the fridge for up to three days. When ready to eat, just take them out and reheat. If you want to save some for later, freezing is a great option. Wrap each stuffed zucchini tightly in plastic wrap. Then, place them in a freezer-safe bag or container. They can last up to three months in the freezer. Make sure to label the container with the date for easy tracking. To reheat, you can use the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the zucchini boats in a baking dish. Cover with foil to keep them moist, and heat for about 15-20 minutes. If using a microwave, place one boat on a plate and heat for 1-2 minutes. Check that it's hot all the way through before enjoying again. Yes, you can use different cheeses. Try mozzarella, pepper jack, or Monterey Jack. Each cheese brings a unique flavor. For a smoky taste, use smoked cheddar. Mixing cheeses can add depth to the dish. Add diced jalapeños or a dash of hot sauce to the filling. You can also use spicy taco seasoning. Another option is to top the boats with sliced fresh chili peppers before baking. Adjust the spice to fit your taste. These zucchini boats pair well with a fresh salad. You can also serve them with rice or quinoa. For a fun twist, add tortilla chips on the side. A dollop of sour cream or guacamole makes a great topping too. This blog post covered tasty Cheesy Taco Stuffed Zucchini Boats. We looked at key ingredients, easy steps, and helpful tips. I shared ways to swap ingredients and add new flavors. You learned how to store leftover boats as well. Embrace your creativity in the kitchen. These boats are a fun twist on classic tacos. Enjoy making them your own with different meats or veggies. Your meal will impress everyone!

Cheesy Taco Stuffed Zucchini Boats

Delicious zucchini boats filled with a cheesy taco mixture, perfect for a healthy meal.
Print Recipe Save Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 medium zucchinis
  • 1 pound ground turkey or beef
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 cup canned black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 tablespoon taco seasoning
  • 1 cup diced tomatoes (canned or fresh)
  • 1 cup shredded cheddar cheese
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • for garnish fresh cilantro, chopped
  • for serving sour cream (optional)

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Slice the zucchinis in half lengthwise and scoop out the insides with a spoon, creating 'boats'. Set the zucchini flesh aside for later use.
  • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened (about 3-4 minutes).
  • Add the ground turkey or beef to the skillet, breaking it apart with a spoon. Cook until browned and cooked through.
  • Stir in the taco seasoning, diced tomatoes, black beans, corn, and the reserved zucchini flesh. Mix well and let it cook for another 5 minutes until heated through. Season with salt and pepper to taste.
  • Remove from heat and stir in half of the shredded cheddar cheese.
  • Spoon the mixture into the hollowed zucchini halves, packing it in slightly.
  • Place the stuffed zucchini boats in a baking dish. Sprinkle the remaining cheddar cheese on top of each boat.
  • Bake in the preheated oven for 20-25 minutes, or until the zucchinis are tender and the cheese is bubbly and golden.
  • Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro before serving.

Notes

Arrange the zucchini boats on a serving platter and drizzle with sour cream if desired. Serve with lime wedges on the side for an added punch of flavor!
Keyword cheesy, stuffed, taco, zucchini