Zucchini Taco Boats

Tacos are always a weeknight go-to, especially if you love cooking through your favorite taco recipes to celebrate Taco Tuesday. And yet, while this casual meal is a staple you can rely on, it can get rather boring to eat the same thing over and over. So why not switch up Taco Tuesday with stuffed zucchini taco boats instead? This recipe has you making a cheesy taco filling, using it to stuff hollowed-out zucchini boats, then baking them to perfection. Plus, this zucchini taco boat recipe is easy to prep and freeze if you need another freezer meal to add to your rotation.

Ingredients for Zucchini Taco Boats

• Zucchini: Fresh zucchini is used as the vessel for the savory taco mixture. Be sure to choose medium-sized zucchini that are big enough to stuff. Larger zucchini may take longer to roast in the oven.
• Ground beef: The taco meat is made with a fatty ground beef. The beef-to-fat ratio does not matter, so feel free to choose a ground beef that works best for you.
• Onion: A small onion is chopped and added in to the ground beef mixture. A yellow or white onion is best, but a red onion could also work in this recipe if that’s what you have on hand.
• Red and green bell peppers: Sweet red pepper and a green bell pepper are chopped and tossed in to give this taco mixture even more bulk, as well as an added sweetness that will help to cut the saltiness of this dish.
• Garlic: One garlic clove is added to this recipe to pair with the onion. If you don’t have a garlic press, there are six different ways you can mince garlic.
• Taco seasoning: This zucchini taco boat recipe keeps things simple by using 2 tablespoons of a premade taco seasoning mix. If you don’t have it on hand, you can make your own homemade taco seasoning with items you already have in your pantry.
• Cheddar cheese: Cheddar cheese is mixed into the taco meat and is also melted on top of the zucchini boats to make them even more filling and delicious.
• Salsa: Salsa is also tossed into the taco meat for added flavor. Feel free to also add dollops of salsa when you serve these zucchini taco boats, just like you would with tacos!
• Cilantro: If you’re one of the lucky ones who don’t think cilantro tastes like soap, you can sprinkle fresh minced cilantro on your zucchini taco boats before serving.

Directions

Step 1: Trim and scoop the zucchini

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Trim the ends off the zucchini, then slice them in half lengthwise. Scoop out the pulp, leaving about 1/2 inch of the zucchini in the shells. Finely chop the pulp and set it aside.

Step 2: Cook the filling

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In a skillet, cook the beef, zucchini pulp, onion, peppers and garlic over medium heat, breaking the beef apart into crumbles. Cook until the meat is no longer pink, then drain off the excess liquid. Place the skillet back on the heat and add the taco seasoning and water to create the sauce. Bring the ground beef mixture to a simmer until the sauce has thickened, one to two minutes. Remove the pan from the heat, then mix in 1/2 cup of the cheddar cheese and 2 tablespoons of the salsa, mixing well.

Step 3: Assemble and bake

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Preheat the oven to 350°F. Grease a 13×9-inch casserole dish with cooking spray or lightly brushed cooking oil. Spoon the ground beef mixture into the zucchini boats, then place them in the baking dish. Top the boats with the remaining 1/2 cup of cheddar cheese. Bake in the oven, uncovered, until the zucchini is tender, 25 to 30 minutes. Serve with the remaining salsa and cilantro, if desired.

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Zucchini Taco Boat Variations

• Make them heartier with rice: Want to make your zucchini boats a little more filling? Toss in cooked rice with the ground beef mixture before stuffing them. (You may need more zucchini now that you have more filling to work with!) If you’re up for a serious upgrade, we recommend making Spanish rice to add to the filling.
• Use different proteins: This zucchini taco boat recipe will work well with different ground protein options, if you’re not inclined to eat red meat. Ground turkey and chicken will also work, as well as a plant-based meat alternative.
• Add a kick of spice: Want to give your zucchini taco boats a spicy kick? Add in a tablespoon of your favorite hot sauce brand with the ground beef mixture, or add in a chopped spicy pepper like a jalapeno.

How to Store Zucchini Taco Boats

Cooked zucchini taco boats will last in the fridge for three to four days. For the best results, reheat them in the oven at 350° for 10 or 15 minutes.

Can you freeze zucchini taco boats?

Yes! These zucchini taco boats are great to prep and stick in the freezer for a later date. Follow the usual instructions for this recipe, but don’t bake it quite yet. Once the zucchini boats are assembled, cover the casserole dish with a well-sealed lid, then store it in the freezer for later. They’ll last for up to three months in the freezer. When it’s time to eat them, defrost the dish overnight in the fridge. For a quicker defrost, place the zucchini taco boats in a shallow dish of warm water for 20 minutes, then bake in the casserole dish as normal.

Zucchini Taco Boat Tips

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How do you hollow out a zucchini?

To hollow out the flesh of the zucchini, use a small spoon to scrape it out until there is about 1/2 inch of zucchini thickness left. Remember to keep the pulp; this will be used in the taco mixture that is stuffed back in the zucchini.

How do you cook zucchini so it’s not watery?

When zucchini is cooked, it releases a lot of water and can get soggy quickly. To avoid this, sprinkle down your hollowed zucchini boats with salt, then let them sit for a few minutes. The zucchini will start to “sweat” and release liquid thanks to the salt. Blot the boats gently with a paper towel, and this should help with the soggy texture while the zucchini boats bake.

How much filling should go in a zucchini boat?

While you do want to stuff your zucchini boat, you don’t want to overstuff it, otherwise it will be difficult to pick up and transfer to a plate. Fill the zucchini boat with enough filling to make a mound, but not so full that the stuffing topples down into the casserole dish. The melted cheese on top will also help to keep the stuffing in place when transferring these zucchini boats to plates.