Cheesy Taco Stuffed Zucchini Boats Recipes

TACO STUFFED ZUCCHINI BOATS

Steps:

• Preheat the oven to 350˚F.
• Cut each zucchini lengthwise and scoop out the seeds using a melon baller. Place them on a baking sheet cut side up.
• Pile 1/4 cup meat inside the trough of each zucchini and top with 2 tbsp cheese.
• Bake for 30-40 minutes or until the zucchini becomes fork tender. If you prefer you can cook uncovered for half the time and loosely cover with foil at the end for the remaining time.
• Once they are done baking, dollop with a tablespoon of sour cream and sprinkle with fresh cilantro. Enjoy!

CHEF JOHN'S TACO-STUFFED ZUCCHINI BOATS

Steps:

• Combine olive oil, onion, and ground beef in a skillet over high heat. Cook, stirring, until onion turns translucent and the beef is browned and broken up into very small pieces, about 5 minutes. Add garlic and jalapeno pepper and stir for 2 minutes. Stir in 1 teaspoon salt, chili powder, paprika, cayenne, cumin, dried oregano, cornmeal, and black pepper. Cook for 1 minute more.
• Stir in tomato sauce and water and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until the mixture thickens to your desired texture, 5 to 10 minutes. Remove from heat and set aside to cool.
• Use a teaspoon or melon baller to scoop out about half the center of each zucchini to create a "boat." Sprinkle generously with remaining kosher salt and let sit, 15 to 20 minutes.
• Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone liner.
• Use a paper towel to blot any moisture that the salt draws out of the zucchini. Place boats on the prepared baking sheet and fill each one with as much taco meat mixture as will fit. Top evenly with pepper Jack cheese.
• Bake in the preheated oven until the cheese is browned and the zucchini is just barely tender, about 20 minutes. Test for doneness with a sharp knife. Serve immediately.

TACO-STUFFED ZUCCHINI BOATS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease the bottom of a 13x9-inch baking dish.
• Bring a large pot of water to a boil. Cook zucchini halves in boiling water to just soften slightly, about 1 minute. Remove zucchini halves from the water and arrange into the prepared baking dish with the cut sides facing upwards.
• Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Return skillet to medium-high heat; pour water over the turkey and season with taco seasoning. Cook until the water thickens and coats the turkey, about 5 minutes. Add red peppers, diced tomatoes and green chiles, onion, and cilantro; cook and stir until the peppers are softened, about 5 minutes more.
• Stir sour cream and sour cream seasoning mix together in a bowl.
• Using a slotted spoon, spoon the turkey mixture into the hollows of each zucchini half and press firmly. Top the turkey mixture with about half the sour cream mixture. Sprinkle green onions, Muenster cheese, and Cheddar cheese over the sour cream mixture, respectively.
• Bake in the preheated oven until the cheese is melted and the zucchini is cooked through, about 30 minutes. Top with remaining sour cream mixture.

TACO STUFFED ZUCCHINI BOATS

Steps:

• Bring a large pot of salted water to boil. Preheat oven to 400 degrees. Place 1/4 cup of the salsa in the bottom of a large baking dish.
• Using a melon baller or a small spoon, hollow out the center of the zucchini halves. Leave about 1/4-inch thick shell on each half. Dice the scooped out flesh of the zucchini in small pieces and set aside 3/4 of a cup to add to the taco filling. Use a paper towel to squeeze out the excess water. Discard the remaining scooped out zucchini or save to use in another recipe. Drop zucchini halves in boiling water and cook 1 to 2 minutes. Remove from water and set aside.
• Brown and stir ground beef in a large skillet until crumbled. When no longer pink, add the taco seasoning and mix well. Add the onion, reserved zucchini, bell pepper, tomato sauce and water. Stir and cover, simmering on low for about 20 minutes.
• Use a spoon to fill the hollowed zucchini boats with the taco meat. Divide the meat equally between the zucchini boats, about 1/3 cup in each. Press meat down firmly into the boats. Top each with about 1 tablespoon of shredded cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through. Serve with salsa on the side.

TACO-STUFFED ZUCCHINI BOATS

Steps:

• Make the taco filling: Heat two tablespoons of olive oil in a medium skillet over medium heat. Add the ground beef and cook until browned, 5 to 6 minutes. Add the diced red onion and jalapeño, along with all spices, and cook for about 5 more minutes. Remove the taco filling from the heat and let it cool slightly. If there seems to be a lot of liquid in the mixture, drain it on paper towels before using. You could make this filling a day or two in advance; refrigerate until needed.
• Prep the zucchini for stuffing: Preheat a gas or charcoal grill to medium heat (350°F to 400°F). Cut the zucchini in half lengthwise and brush the cut sides with two tablespoons of the olive oil. Place the zucchini on the grill, cut side down, and grill for 5 to 6 minutes. Remove from the grill. Once the zucchini are cooled slightly, use a spoon to scoop out the centers of the zucchini, leaving enough around the edges so they aren't flimsy.
• Stuff and grill the zucchini: Use a slotted spoon to divide the taco filling between the zucchini halves, stuffing them full. Then crumble the queso fresco over each stuffed zucchini half. Return zucchini to the grill, placed upright like a boat, and cook for another 6 to 7 minutes, until the zucchini is tender when pierced and the cheese is bubbling and melted.
• Garnish and serve: Remove the zucchini from the grill and garnish with a drizzle of sour cream, diced bell pepper, and diced scallion. Serve while warm. Leftovers keep fine for a few days and can be reheated in a 350°F oven until warmed through, or, if you're in a rush, microwaved for one minute on high.

CHEESY TACO STUFFED ZUCCHINI BOATS

Steps:

• 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 the chopped tomatoes, cilantro and serve with extra salsa on the side.

CHEESY ZUCCHINI BOATS

Steps:

• Preheat oven to 375 degrees.
• Using a small spoon, scoop out the zucchini flesh, leaving a 1/4- to 1/2-inch thick shell.
• Wrap the zucchini flesh in a paper towel and squeeze out any excess liquid; discard the liquid and set aside the flesh.
• Place the zucchini shells cut side down on a baking sheet and bake for 15 minutes.
• Meanwhile, in a large skillet, heat 2 T olive oil over high heat.
• Add the zucchini flesh and onion and cook, stirring, until softened, about 5 minutes.
• Add the tomatoes and cook until softened, about 5 minutes.
• Push the vegetables to the side of the pan, add the remaining 1 T oil and the bread crumbs, and toast the bread crumbs for 2 minutes.
• Remove from the heat, stir in the nuts and oregano, then combine with the vegetables; season with salt and pepper.
• Flip over the zucchini shells and line the bottoms with the mozzarella.
• Pack in the filling.
• Sprinkle with parmesan on top.
• Bake until the zucchini is tender when pierced with a fork, 20-25 minutes.

TACO STUFFED ZUCCHINI BOATS

Steps:

• Brown and chop the meat in a large skillet set to medium-high heat.
• Turn the heat to low and stir in the taco seasoning, salsa, onion, bell pepper and black beans; simmer for about 20 minutes. Do a taste test to see if you'd like to add any garlic powder, salt, pepper or spice to the mixture.
• Preheat your oven to 400 degrees. Meanwhile, cut the zucchinis in half length-wise and use a melon baller or small spoon to scoop out the flesh to create boats; place the boats in a large foil lined or greased baking dish and sprinkle with a little salt and garlic.
• Scoop the taco mixture into your boats. Press it down firmly to fit as much of the stuffing inside of the boats as possible.
• Top each boat with a generous amount of shredded cheese and cover your dish with foil. Bake for 25-35 minutes or until the zucchini is cooked through. Remove the foil for the last 5 minutes of baking.
• Serve as is or with sour cream, salsa, diced tomatoes, avocado, cilantro, rice or anything else you'd like!

EASY TACO STUFFED ZUCCHINI BOATS

Steps:

• Preheat oven to 400 degrees.
• Cut zucchinis in half lengthwise, use a tablespoon to scoop out the seedy centers and discard. Place zucchinis side by side, cut side up, on a baking sheet or in a casserole dish.
• In a large skillet brown the ground beef, stirring frequently, for 5-6 minutes. Add onions, rice, diced tomatoes and green chiles, cumin, chili powder, garlic powder, salt and pepper. Stir and simmer for 3-5 minutes.
• Spoon ground beef and rice mixture into prepared zucchinis. Bake for 15 minutes.
• Top zucchinis with cheeses and return to oven for 5 minutes until melted.
• Garnish with your favorite toppings like cilantro, sour cream, tomatoes, olives, avocados, and serve.

TACO STUFFED ZUCCHINI BOATS

Steps:

• Bring a large pot of salted water to boil. Preheat oven to 400°F.
• Place 1/4 cup of salsa in the bottom of a large baking dish.
• Using a small spoon or melon baller, hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half.
• Chop the scooped out flesh of the zucchini in small pieces and set aside 3/4 of a cup to add to the taco filling, (squeeze excess water with a paper towel) discarding the rest or save to use in another recipe.
• Drop zucchini halves in boiling water and cook 1 minute. Remove from water.
• Brown turkey in a large skillet, breaking up while it cooks. When no longer pink add the spices and mix well.
• Add the onion, bell pepper, reserved zucchini, tomato sauce and water. Stir and cover, simmer on low for about 20 minutes.
• Using a spoon, fill the hollowed zucchini boats dividing the taco meat equally, about 1/3 cup in each, pressing firmly.
• Top each with 1 tablespoon of shredded cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.
• Top with scallions and serve with salsa on the side.

TACO STUFFED ZUCCHINI BOATS

Steps:

• Preheat oven to 400 degrees Fahrenheit. Trim the ends off each zucchini. Cut the zucchini in half lengthwise. Use a spoon to scoop out the a portion of the zucchini "seeds" and flesh making room for the stuffing (see photo in post). Save the scooped out zucchini flesh, do not throw it away!.
• Brush the cut side of each zucchini with olive oil and sprinkle with salt. Place cut side down in a baking dish (you may need to use more than one depending on how big your zucchinis are). Bake for 10 minutes or 15 minutes if you want them to be more tender. Remove the zucchini and allow them to cool enough to handle. Reduce the heat to 350 degrees Fahrenheit.
• While the zucchini is in the oven allow a large skillet to heat over medium heat. Place the reserved zucchini meat into a clean tea towel or cheese cloth and squeeze out as much liquid as you can. Give it a rough chop and set aside. Add the remaining tablespoon of olive oil to the hot pan add the ground turkey. Crumble the ground turkey and cook until it's mostly browned (about 3 minutes). Add in the onion and zucchini meat cook another 3 minutes or until the onion is tender. Add the taco seasoning (and salt if not already in seasoning), and cook for another minute until spices are fragrant. NOTE: if taco seasoning instructions say to add water than add water at this time. If using homemade taco seasoning (see notes) mix 2 teaspoons water with 2 teaspoons corn starch and add slurry to ground turkey - allow to thicken for 1 minute. Add the olives, corn, and salsa. Cook until heated through, about 2 minutes. Turn off heat and set aside.
• Use a spoon to stuff each zucchini boat, you will have leftover filling (see notes). Top with shredded cheese and cover the baking dishes with foil.
• Bake at 350 degrees for 20 minutes or until the filling is hot and the cheese has melted.
• Top with any or all desired toppings listed above and serve. Store leftovers in the fridge for up to 1 week. They reheat nicely in the microwave or oven.

TACO STUFFED ZUCCHINI BOATS (KETO)

Steps:

• Heat the avocado oil in a large skillet and add the onion. Sauté, stirring occasionally, until the onion is translucent and softened, about 5 to 8 minutes.
• Add the ground beef and allow it to brown for 2 to 3 minutes on both sides before using a spatula to break it into small bits.
• Add the remaining ingredients to the skillet and bring to a full boil. Cook, stirring occasionally, until the sauce thickens up, about 10 to 15 minutes.
• Preheat the oven to 425 degrees F.
• Cut the tips and tails off of each zucchini and use a spoon to scoop out the insides, leaving about ¼ inch of flesh.
• Stuff the zucchini boats with the meat mixture, then sprinkle with mozzarella cheese. Bake for 20 to 25 minutes, or until the cheese is golden-brown and melted.
• Serve with chopped green onion on top along with any desired side dishes.