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Easy Cheesy Taco Stuffed Zucchini Boats

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A quick and easy weeknight dinner featuring zucchini boats stuffed with taco-seasoned ground beef, black beans, and melted cheddar cheese. This recipe balances fresh veggies with indulgent cheesy goodness for a satisfying meal.

Ingredients

Scale
  • 3 medium zucchinis, halved lengthwise and seeds scooped out
  • 1 pound lean ground beef or turkey
  • 2 tablespoons taco seasoning
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup diced tomatoes, drained (optional)
  • 1/2 cup black beans, rinsed and drained
  • 1 cup shredded cheddar cheese
  • 1 tablespoon olive oil
  • A handful fresh cilantro, chopped (optional)
  • Sour cream or Greek yogurt for serving (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Wash and dry the zucchinis. Slice them in half lengthwise and scoop out the seeds and some flesh to create boats about 1/2-inch thick. Set the scooped flesh aside.
  3. Heat olive oil in a large skillet over medium heat. Sauté chopped onion for 2-3 minutes until softened and translucent.
  4. Add minced garlic and cook for 30 seconds until fragrant.
  5. Add ground beef or turkey to the skillet. Break it up and cook until browned and no longer pink, about 6-8 minutes. Drain excess fat if necessary.
  6. Chop the reserved zucchini flesh and add it to the meat mixture along with taco seasoning. Stir and cook for 2-3 minutes.
  7. Fold in diced tomatoes and black beans if using. Cook for another 2 minutes to warm through. Adjust seasoning as needed.
  8. Arrange zucchini halves on a rimmed baking sheet and spoon the meat mixture evenly into each boat.
  9. Sprinkle shredded cheddar cheese generously over each stuffed zucchini boat.
  10. Bake in the preheated oven for 15-20 minutes until zucchini is tender and cheese is bubbly and slightly browned.
  11. Remove from oven, garnish with chopped cilantro if desired, and serve warm with sour cream or Greek yogurt.

Notes

Keep zucchini walls at least 1/2 inch thick to prevent sogginess. Drain excess fat from meat to avoid soggy boats. Shred your own cheese for better melting and browning. If cheese browns too quickly, tent with foil during baking. You can prepare filling and zucchini boats ahead and bake just before serving. For vegan or vegetarian versions, substitute ground beef with lentils or plant-based crumbles and use dairy-free cheese and yogurt.

Nutrition

Keywords: zucchini boats, taco stuffed zucchini, cheesy zucchini boats, quick dinner, weeknight meal, ground beef recipe, healthy dinner, gluten-free, family-friendly

Find it online: https://emmaoven.com/easy-cheesy-taco-stuffed-zucchini-boats-recipe-for-quick-dinner-delight/