July 26, 2016
These Zucchini Taco Boats are a healthy way to shake up taco night! All the flavors of tacos packed with extra veggies. Gluten-free & vegetarian-friendly!
What’s your family’s favorite vegetable? For us, it’s zucchini! It’s a vegetable I feel good cooking because I know my kids will actually eat it. Don’t you love when that happens?
This summer we’ve been enjoying lots of zucchini since it’s so fresh, especially where we live in south Louisiana. Our favorite zucchinis are the ones my mom sends us from her garden. There really isn’t anything quite like garden-fresh vegetables! Especially when you know they’re grown with lots of love.
Since my kids love zucchini so much, I’ve learned to prepare it in my different ways, from baked parmesan zucchini to zucchini chips to (our favorite!) zucchini spaghetti noodles. This Zucchini Taco Boats recipe is one I can add to my list now!
This is an easy dinner that’s ready in about 45 minutes and packed with vegetables. It’s gluten-free, grain-free, and can be made vegetarian if you choose to use beans instead of ground meat. All the flavors you love about tacos stuffed into fresh zucchini – the whole family will love it.
I hope you get to make this dinner soon; it’s easy, healthy, and so delicious. Let us know what you think!
Zucchini Taco Boats (gluten-free, grain-free & a vegetarian option!)
- 1 tablespoon olive oil
- 4 zucchini
- ½ onion, diced
- 1 bell pepper, diced
- 1 jalapeno, diced (optional)
- 1 pound ground beef or turkey, or 1 15-ounce can black beans, drained and rinsed
- ½ cup corn kernels, canned or frozen
- 1 14.5- ounce can diced tomatoes
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt & pepper, to taste
- 1 cup shredded Mexican blend cheese
- Salsa, for serving
- Fresh chopped cilantro, for serving
- Preheat oven to 375F. Grease a 9×13-inch casserole dish.
- Slice each zucchini in half lengthwise. Use a spoon or a melon baller to scoop out the flesh in the middle of each zucchini. Place zucchini in the casserole dish.
- In a large skillet, heat the oil over medium heat. Add onion, bell pepper, and jalapeño, cook for 5-7 minutes, until the onions become translucent.
- Add the beef/turkey or black beans, corn, diced tomatoes, chili powder, and cumin; stir to combine. Cook for about 5 minutes, until the meat (if using), is thoroughly browned, breaking up any large chunks. Season with salt and pepper to taste.
- Scoop the mixture into each zucchini half. Sprinkle the zucchini with cheese.
- Bake for 30 minutes, until the cheesy, is bubbly and starting to brown. Serve with salsa and fresh cilantro.