Ingredients
Method
- Preheat your oven to 375°F and get an 8 x 11-inch (or 9-inch) baking pan ready.
- Cut the zucchini in half lengthwise and scoop out the insides until they're about ¼ inch thick, saving the chopped zucchini. If the zucchini flesh is too watery, pat them dry with a kitchen towel.2 medium zucchini
- Place the zucchini halves cut side up on the baking sheet and spray them with cooking oil. Sprinkle salt and pepper on top. Bake for 15 minutes.salt and black pepper
- While the zucchini are baking, cook the onion in a skillet over medium heat for 2 minutes. Then add the beef and cook until it's no longer pink, breaking it apart with a spatula. Drain excess grease if necessary.olive oil, ¼ cup onion, ½ pound ground beef
- Stir in the taco seasoning, water, salsa, corn, beans, and the reserved zucchini flesh. Cook until the liquid has cooked off, about 5-7 minutes.2 tablespoon water, ½ cup salsa, ¼ cup black beans, ¼ cup corn, ½ tablespoon taco seasoning
- Take the zucchini boats out of the oven and fill them with the cooked mixture. Sprinkle cheese on top.½ cup cheddar
- Put them back in the oven until the cheese melts. Serve with freshly chopped parsley or cilantro.1-2 tablespoons cilantro
Nutrition
Video
Notes
- Try a variation: Stuffed Zucchini Boats (With Creamy Chicken)
- Zucchini: Look for similarly sized medium or large zucchini for even cooking. Tip: Don't scoop out all the zucchini flesh; leave some to support the filling.
- Spices: use my flavorful taco seasoning mix or combine what you have! Your mix should include at least cumin, chili powder, salt, and oregano. Or go for store-bought; this also works.
- How To Meal Prep Taco Stuffed Zucchini Boats: These taco stuffed zucchini boats are easy to make ahead of time. You can make the beef filling two or three days in advance and store it covered in the fridge until you're ready to use it. However, it's best not to cut and stuff the zucchini more than a day ahead, as the flesh will turn brown.
- To Store: cooked zucchini boats will stay fresh in the fridge for 2-3 days.
- To Freeze: you can freeze these Mexican zucchini boats for up to 3 months. To enjoy later, simply thaw them overnight in the refrigerator before reheating following the instructions below.
- To Reheat: while you can microwave them, the zucchini may become mushy. Pop them into the oven at 350°F for 10 minutes, then finish them under the broiler for a deliciously crispy finish (or use an air fryer).