Get ready to transform your boring weeknight dinner into a mouthwatering fiesta that'll have everyone begging for seconds! These Spicy Taco Zucchini Boats are not just a meal—they're a culinary adventure that combines the bold flavors of classic Mexican taco filling with the fresh, nutritious crunch of zucchini. Imagine diving into a boat packed with seasoned ground beef, sweet corn, hearty black beans, and melted cheese, all nestled in a tender zucchini shell that's both low-carb and incredibly delicious. Whether you're a health-conscious foodie or just looking to shake up your dinner routine, these zucchini boats are about to become your new obsession!
Ingredients
- 4 medium zucchinis
- 1 lb ground beef or turkey
- 1 packet taco seasoning
- 1 cup corn
- 1 cup black beans, drained and rinsed
- 1 cup shredded cheese
- Chopped cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your zucchini boats cook evenly and thoroughly.
- While the oven is heating, prepare the zucchinis. Wash them thoroughly under running water, then slice each zucchini in half lengthwise. Use a spoon to scoop out the seeds and some of the flesh, creating a hollow space for the filling. Set the zucchini halves aside.
- In a large skillet, over medium heat, add the ground beef or turkey. Cook until browned, breaking it apart with a spatula as it cooks. This should take about 5-7 minutes.
- Once the meat is fully cooked, drain any excess grease from the skillet. Then, sprinkle the taco seasoning over the meat. Add in the corn and black beans, stirring everything together until well combined. Cook for an additional 3-5 minutes, allowing the flavors to meld.
- Remove the skillet from the heat and stir in half of the shredded cheese into the meat mixture. This will help bind the filling and add extra flavor.
- Using a spoon, carefully fill each zucchini half with the spicy taco filling. Pack it in generously, as the mixture will settle during cooking.
- Place the filled zucchini boats in a baking dish. If desired, you can add a splash of water to the bottom of the dish to help steam the zucchini as it cooks.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes. This will soften the zucchini while keeping the filling moist.
- After 15 minutes, remove the foil and sprinkle the remaining shredded cheese over the tops of the zucchini boats. Return to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Once cooked, remove the zucchini boats from the oven and let them cool for a few minutes. Garnish with chopped cilantro before serving for an extra touch of freshness.
- Serve the spicy taco zucchini boats warm, either as a main dish or as a side. Enjoy your delicious and healthy Mexican-inspired meal!
Tips
- Choose zucchinis that are similar in size for even cooking and a beautiful presentation.
- Don't skip draining the excess grease from the meat—this keeps your boats from becoming soggy.
- For extra flavor, try using a mix of ground beef and chorizo for the filling.
- If you want a spicier kick, add some diced jalapeños to the meat mixture.
- Make sure to scoop out enough zucchini flesh to create a good "boat" without breaking the skin.
- For a vegetarian version, replace ground meat with plant-based crumbles or additional beans.
- Let the boats rest for a few minutes after baking to help the filling set and make them easier to serve.
- Serve with additional toppings like sour cream, salsa, or guacamole for a complete meal.
Nutrition Facts
Calories: 419kcal
Carbohydrates: 25g
Protein: 34g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 85mg
