Easy Taco Zucchini Boats
Roasted until tender, filled with zesty ground beef, and topped with cheese, these Zucchini Taco Boats are a fiesta of flavors and textures! The Mexican-inspired zucchini boats are easily prepared, low-carb, and packed with veggies — one of my favorite ways to enjoy fresh zucchini throughout the year, but especially with farm-fresh summer zucchini.
Servings: 4 servings
Calories: 434kcal
Cost: $12.55 or $3.14/serving
Equipment
Ingredients
- 4 medium zucchini
- 2 tbsp avocado oil divided
- 1 yellow onion diced
- 1 red bell pepper diced
- 1 lbs ground beef
- 4 garlic cloves minced
- 2 tbsp tomato paste
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp oregano
- ½ tsp salt
- ¾ cup beef broth
- ¾ cup shredded cheddar cheese
- Sour cream/Greek yogurt, salsa, cilantro, avocado optional for topping
Instructions
- Preheat oven to 400°F and line or grease a baking sheet.
- Cut the zucchini lengthwise and remove the insides with a spoon. Rub the zucchini boats evenly with 1 tbsp oil, then place on the baking sheet and bake in the preheated oven for 20 minutes. Once baked, remove from oven and set aside.
- Meanwhile, heat the remaining 1 tbsp oil in a large skillet over medium heat. Add the onion and bell pepper and saute for 4-5 minutes, until the vegetables are softened.
- Add the ground beef and garlic, and cook until browned, breaking the beef up as it cooks.
- Once browned, add the tomato paste, chili powder, cumin, smoked paprika, oregano, and salt and stir until combined. Continue to saute for another minute. r
- Stir in the beef broth and bring to a simmer. Simmer for 10 minutes, stirring occasionally. Remove from heat.
- Spoon the filling evenly into the baked zucchini boats, then top with cheese. Place in the oven for about 5 minutes, until the cheese is melted. Garnish with favorite toppings, and serve!
Notes
Storage Directions
- Refrigeration: Once cooled to room temperature, the zucchini boats can be stored in an airtight container in the refrigerator for up to 5 days.
- Freezing: For longer storage, transfer the cooled zucchini to a freezer-safe container and store in the freezer for up to 3 months. Defrost it overnight in the refrigerator or until thawed.
- Reheating: Warm the zucchini taco boats in a 375°F oven for 5-7 minutes or in a microwave on gentle heat until hot.
Nutrition
Serving: 2boats | Calories: 434kcal | Carbohydrates: 15g | Protein: 40g | Fat: 25g | Sodium: 564mg | Fiber: 4g
