Go Back

Taco-Stuffed Zucchini Boats

If you have a ton of zucchini to use, these taco-stuffed zucchini boats are a great way to do it! Super filling without being too heavy, these are perfect for low-carb lovers.
Prep Time 10 mins
Cook Time 20 mins
Course dinner
Cuisine Mexican

Equipment

  • Large Skillet
  • Sheet pan/ baking dish

Ingredients
  

  • 3-4 large zucchini
  • 1 pound ground beef
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 15- ounce can of black beans drained and rinsed
  • 1 small green pepper diced
  • ½ onion diced
  • ½ cup corn optional
  • 1 cup of salsa
  • salt and pepper to taste
  • 1 cup of cheese Mexican blend, Colby jack, pepper jack, etc.

Instructions
 

  • Preheat oven to 350 degrees.
  • Slice zucchini in half lengthwise and scoop out zucchini flesh with a spoon and set aside.
  • Brush a bit of oil on zucchini halves and bake for about 10-15 minutes, depending on size.
  • While zucchini are baking, brown your ground beef. Add spices, pepper and onions and cook another 3-4 minutes. Add black beans, corn, additional zucchini, and salsa and heat through, until most of the water evaporates.
  • Remove zucchini from oven and scoop mixture into the “boats”. Add cheese and return to oven for about 8-10 minutes, until cheese has melted.
  • Serve with additional salsa and avocado!

Notes

The mixture makes quite a bit! If you  have extra, serve with rice or tortilla chips for lunch the next day.
Keyword easy dinners, healthy dinners, low carb dinners, taco tuesday