Zucchini Taco Boats

Total Time Prep: 15 min. Cook: 25 min.
Yield 4 servings
Test Kitchen Approved
Who needs tortillas when you can have zucchini taco boats? Cheesy taco meat stuffed in zucchini is an easy Taco Tuesday (or any day) dish that will be a hit with kids and adults alike.

Ingredients

  • 2 medium zucchini (about 8 inches)
  • 3/4 pound ground beef
  • 1 small onion, chopped
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup chopped green pepper
  • 1 garlic clove, minced
  • 2 tablespoons taco seasoning
  • 2 tablespoons water
  • 1 cup shredded cheddar cheese, divided
  • 1/4 cup salsa, divided
  • 2 tablespoons minced fresh cilantro

Directions

  1. Trim ends off zucchini. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/2-in. shells. Finely chop pulp.
  2. In a skillet, cook beef, zucchini pulp, onion, peppers and garlic over medium heat, breaking beef into crumbles, until meat is no longer pink; drain. Place back on the heat and add the taco seasoning and water. Bring to a simmer until the sauce has thickened, 1-2 minutes. Remove from the heat. Add 1/2 cup cheese and 2 tablespoons salsa; mix well. Spoon into the zucchini shells. Place in a greased 13x9-in. baking dish. Sprinkle with remaining 1/2 cup cheese.
  3. Bake, uncovered, at 350° until zucchini is tender, 25-30 minutes. Serve with remaining 2 tablespoons salsa and cilantro.

Nutrition Facts

1 stuffed zucchini half: 323 calories, 20g fat (9g saturated fat), 81mg cholesterol, 714mg sodium, 13g carbohydrate (5g sugars, 2g fiber), 23g protein.

Put a fresh spin on taco night! These scrumptious "boats" are brimming with perfectly seasoned ground beef, veggies and cheese and are baked to melty perfection. —Taste of Home Test Kitchen
Recipe Creator

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