Healthy Zucchini Taco Boats is a healthy and easy dinner recipe that the whole family will love! This favorite summer vegetable is stuffed with taco-flavored filling that also includes corn and black beans for an extra nutritional bonus!
I warned you that there might be a “trend” on the blog…and here is another zucchini post 🤣 I actually have been meaning to put this recipe on the blog for a while now as these Healthy Zucchini Taco Boats have been making a regular appearance on our dinner table for some time now. I just kept procrastinating or not getting pics, etc. So I finally got off my lazy butt and now they are making their appearance! The filling for these Healthy Zucchini Taco Boats is very similar to our favorite tacos that we have all the time! They are Lil Man’s #1 requested dinner when he is with us! 😋
Now you probably won’t find these monster sized zucchini at your local supermarket, but they were in our garden. 🤣 I just used one monster zucchini when I made these Healthy Zucchini Taco Boats that you see pictured. However, when I wrote the recipe that you will see below, I wrote it for 3 medium-sized zucchini. BTW…if you are wondering about the fab red baking dish pictured…it is <affiliate link> this one from Rachael Ray and I love it! 😍
Take a look at the close-up of the filling… As you can see it is lean ground beef, onion, garlic, salsa, taco seasoning (I made my own, but if you want to use a packet that would be an ok substitute. I just prefer to make my own), corn and black beans! Healthy, full of fiber and super yummy! Spoon that filling into your zucchini boats and top with some ooey-gooey cheese. Why? Duh! Everything is better with cheese IMHO 😜 Are you with me?
Here is your recipe for Healthy Zucchini Taco Boats:
- Nonstick cooking spray
- 1 cup salsa, divided
- 3 medium zucchinis
- 1 lb. lean ground beef
- 1 medium to large yellow onion, chopped
- 3 cloves garlic, minced or pressed
- 1 tbsp. chili powder
- 1 tbsp. cumin
- 1 tsp. paprika
- 1 tsp. chipotle chili powder (more or less depending on how spicy you like it)
- sea salt & fresh ground pepper, to taste
- 8 oz. frozen corn (fresh can be substituted)
- 1 can (15 oz.) black beans, rinsed and drained
- ½ cup shredded cheddar cheese
- Preheat oven to 400ºF.
- Spray a large baking dish (I used a 13 x 9) with cooking spray. Pour ½ cup of salsa in the bottom of the dish and spread out evenly. Set aside.
- Slice the zucchini in half and scrape out the ribs and seeds, leaving about ¼ inch of flesh. The zucchinis should now look like little boats.
- Place the zucchini boats on a microwave safe plate or dish and microwave on high for 4-5 minutes or until tender-crisp. Place in prepared baking dish.
- Heat a large skillet over medium high heat.
- Once hot add ground beef and brown meat for 4-5 minutes or until no pink remains.
- Add onions and garlic and sauté for 3-4 minutes or until the onions are soft and translucent.
- Add all spices to the pan and stir to combine.
- Add corn, black beans and remaining salsa and stir to combine.
- Continue to cook for 2-3 minutes or until corn and black beans are heated through.
- Spoon ground beef mixture into cooked zucchini boats.
- Top with cheese.
- Bake for 15-20 minutes or until cheese is melted and the top is golden brown.
- Serve alone or over brown rice or quinoa.
Stayed tuned for more zucchini recipes… 🤣
This recipe has been included by Twinkl among their top picks for 10+ Healthy (and delicious) lunch ideas for the whole family