Zucchini Taco Boats

a casserole dish of cheesy healthy mexican zucchini boats with brown rice, peppers, beans, tomatoes, salsa and cheese

4.43 from 7 votes

These zucchini taco boats are loaded with seasoned taco filling, melty cheese, beans, corn, and salsa for a lighter twist on taco night that still feels hearty and satisfying. They’re easy to customize, packed with flavor, and perfect for busy weeknight dinners.

Prep Time20

Cook Time30

Total Time50

Course: 100 Family Favorite Easy Healthy Recipes, Everyone's Favorite Mexican Recipes

Keyword: cheese, healthy, mexican, zucchini

Servings:

Author: Carrian Cheney

Equipment

Ingredients

4 Medium Zucchini the stem removed and sliced lengthwise
1 Tablespoon Olive Oil
½ pound Ground Turkey ground chicken, beef or even chopped, cooked chicken can be used
2 teaspoons Cumin
1 teaspoon Chili Powder
½ teaspoon Garlic Powder
½ teaspoon Kosher Salt
½ Red Onion diced
1 Red Bell Pepper cored and diced
1 Jalapeno cored and diced
¾ Cup Cooked Brown Rice
½ Cup Corn Kernels frozen
½ Can Black Beans 15 oz, drained and rinsed
1 Cup Roasted Salsa
¼ Cup Fresh Cilantro finely chopped, plus more for garnish
Salt and Pepper to taste
1 ½ Cups Colby Jack Cheese shredded
½ Cup Tomatoes diced

US Customary - Metric

Instructions

Preheat the oven to 400°F.
Lay parchment on a cookie sheet. Halve the zucchini and place on the sheet pan.
Using a melon baller or metal teaspoon, scoop out the center of each zucchini. Sprinkle with salt and set aside.
4 Medium Zucchini
Heat a skillet over medium heat and add a drizzle of oil. Add the ground meat and seasonings.
1 Tablespoon Olive Oil, ½ pound Ground Turkey, 2 teaspoons Cumin, 1 teaspoon Chili Powder, Salt and Pepper, ½ teaspoon Garlic Powder
Cook in a pan for 3 minutes, breaking up the meat then add the onions and peppers and an extra drizzle of oil. Cook until the meat and veggies are cooked through.
½ Red Onion, 1 Red Bell Pepper, 1 Jalapeno
Next, add the rice, corn, beans and tomatoes along with the salsa. Stir everything together until well mixed and continue to cook for until heated through.
¾ Cup Cooked Brown Rice, ½ Cup Corn Kernels, ½ Can Black Beans, ½ Cup Tomatoes, 1 Cup Roasted Salsa
Stir in the cilantro and salt to taste to the filling.
½ teaspoon Kosher Salt, ¼ Cup Fresh Cilantro
Dab each zucchini with paper towels to remove the accumulated moisture and season again with salt and pepper.
Salt and Pepper
Spoon the filling into each zucchini until they are all heaping. Sprinkle each one with cheese and cover with foil.
1 ½ Cups Colby Jack Cheese
Bake in the oven for 25 minutes then remove the foil and cook another 5-15 minutes depending on the size and needs of the zucchini to be tender.
Allow them to cool for 5-10 minutes then top with fresh cilantro and serve with additional salsa if desired.
¼ Cup Fresh Cilantro

Notes

Reheat in the oven, tented with foil at 400°F for 15-20 minutes or the microwave. These actually do fairly well frozen if you remove all the air or wrap in foil first. They will be softer after frozen.

Nutrition