Cheesy Taco Stuffed Zucchini Boats are a great way to enjoy a low-carb taco night and get an extra serving of vegetables! Packed with a flavorful taco filling and topped with melted cheese, you won’t miss the tortilla!
I’ve decided that next summer I need to increase the size of my vegetable garden. It’s an in-ground garden that was already there when we moved in and I really loved that I didn’t have to kill the grass or build a perimeter to get one started. However, it’s just not big enough for everything I want to plant. The majority of the garden is filled up by one zucchini plant.
This plant is beyond massive this year and it’s producing zucchini like crazy! I’ve been grilling, sautéing, baking and adding it to salads, but I still always seem to have at least three sitting on the counter at any given time. Last week I decided to hollow out a few of them, just like you would when you make twice baked potatoes, and make these Cheesy Taco Stuffed Zucchini Boats. Best idea ever!
I struggle getting my husband to eat vegetables the way a lot of parents struggle to get kids to eat them. It’s so annoying. When he told me he liked the grilled zucchini I’d made a couple weeks ago, I figured this might go over well too.
The filling for these zucchini boats is a super flavorful combination of Mexican spices, lean ground beef, salsa and I even stuck cauliflower rice in as well. Not only does the cauliflower rice add more veggies to the dinner, but it’s a great way to cut back on how much beef you’ll need.
Like the recipe name suggests, they taco stuffed zucchini boats are cheesy! The one sure way to get my husband to enjoy a meal more is to add some cheese, plus, what’s a taco if it doesn’t have any cheese on it?!
This recipe is great if you’re looking for a low-carb option for tacos, need to get more veggies into your diet, or just have a surplus of zucchini from your garden. Try them out for taco Tuesday tomorrow and enjoy!
Cheesy Taco Stuffed Zucchini Boats
- 3 medium sized zucchini, cut in half lengthwise
- 1/2 pound lean ground beef (90%/10%, grass-fed if possible)
- 1/3 cup diced onion
- 1 clove garlic, grated
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon oregano, rubbed between the palms of your hands
- Kosher salt and fresh ground black pepper to taste
- 4 ounce can diced green chiles
- 1 1/2 cups cauliflower rice (frozen is a great time saver)
- 3/4 cup salsa, divided
- 1/2 cup shredded colby jack cheese, cheddar or pepper jack are also good
- 1/2 cup chopped tomatoes
- Cilantro for garnish
- Preheat oven to 400°F.
- Place 1/4 cup of salsa in the bottom of a large baking dish.
- Use a small spoon or metal 1/2 teaspoon measuring spoon to hollow out the center of the zucchini halves then place them cut side up in the prepared baking dish. Leave approximately 1/4-inch thick shell on each half.
- Heat a large skillet over medium-high heat and spray with cooking oil. Add in the onion and cook for approximately 2 minutes.
- Add the ground beef to the skillet and break it up into small crumbles as it cooks. Cook until the beef is no longer pink then add in the garlic, spices, green chiles, cauliflower rice and remaining 1/2 cup of salsa. Taste for seasoning.
- Mix everything together until combined and cook until heated through, about 3-5 minutes.
- Divide the taco filling equally into the hollowed zucchini boats pressing it in firmly.
- Top with shredded cheese then cover with foil and bake 25-35 minutes or until cheese is melted and zucchini is cooked through.
- Top with cilantro and serve with extra salsa on the side.