These Healthy Taco Stuffed Zucchini Boats are a fun twist on tacos! Zucchini halves are filled with seasoned turkey, black beans, and cheese, then baked until yummy. They’re colorful and tasty!
Cooking these always makes me feel like a kitchen wizard! Plus, they’re low-carb and perfect for when I’m craving tacos but want to keep it healthy. Who knew eating veggies could be this much fun? 🌟
Key Ingredients & Substitutions
Zucchini: Medium zucchinis are perfect for making boats. If you can’t find them, yellow squash works well too.
Ground Turkey: I usually go for ground turkey since it’s lean, but chicken or even beef can make a tasty substitute if you prefer. For a vegetarian option, try crumbled tofu or mushrooms!
Black Beans: Canned black beans are convenient; just drain and rinse them. If you have kidney beans or pinto beans, they can be great substitutes too!
Corn: Fresh corn is lovely when in season. If you can’t get fresh, frozen corn works just as well. You could also use diced bell peppers for a change.
Cheese: I love using a Mexican blend for flavor, but cheddar or Monterey Jack are great alternatives. If you’re dairy-free, try a plant-based cheese!
How Do I Ensure My Zucchini Boats Don’t Become Soggy?
Preventing soggy zucchini boats is all about how you prepare them! Start by salting the insides of the boats before baking. This removes excess moisture.
- Pre-bake the zucchini for 10 minutes to soften and release some moisture.
- Be sure to not overstuff them, as too much filling can lead to sogginess. A good balance helps keep them firm!
- Allowing them to cool slightly before serving can also help keep their texture.
Healthy Taco Stuffed Zucchini Boats
Ingredients You’ll Need:
For the Zucchini Boats:
- 4 medium zucchinis
- 1 lb ground turkey (or chicken)
- 1 cup black beans (canned, drained, and rinsed)
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup diced tomatoes (canned or fresh)
- 1/2 cup finely diced red onion, plus more for garnish
For the Seasoning:
- 1 1/2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- Salt and pepper, to taste
For Topping:
- 1 cup shredded Mexican blend cheese (or cheddar)
- Fresh cilantro, chopped, for garnish
- Optional: salsa or hot sauce for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 30 minutes to cook. You’ll spend time prepping the zucchini and mixing up a delicious filling, then just pop everything in the oven! In less than an hour, you’ll have a healthy meal ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will ensure that your zucchini boats are cooked evenly when they go in! Prepare a baking sheet by lining it with parchment paper or foil for easy cleanup.
2. Prepare the Zucchini:
Cut your zucchinis in half lengthwise. Using a spoon, scoop out the center flesh gently to create little “boats.” Make sure to leave around 1/4-inch of the shell so they hold their shape. Save the scooped zucchini flesh by chopping it finely and setting it aside for the filling.
3. Bake the Zucchini Shells:
Place your zucchini boats on the prepared baking sheet, cut side facing up. Lightly salt the inside of each boat and bake them in your preheated oven for about 10 minutes. This will help soften them a bit and enhance their flavor!
4. Cook the Filling:
While the zucchini is baking, heat a large skillet over medium heat. Add the ground turkey (or chicken) and cook it, breaking it up with a spatula, until it starts to brown. This should take just a few minutes.
5. Mix in the Veggies and Spices:
Add the reserved chopped zucchini flesh, black beans, corn, diced tomatoes, diced red onion, chili powder, cumin, smoked paprika, garlic powder, as well as salt and pepper to taste. Stir everything together and cook for another 5-7 minutes until the veggies are tender and the turkey is fully cooked.
6. Fill the Zucchini Boats:
Take the zucchini boats out of the oven and spoon the delicious taco filling evenly into each boat. Make sure to pack them well so they’re overflowing with goodness!
7. Add the Cheese:
Sprinkle the shredded cheese generously on top of each filled zucchini boat, covering the mixture for extra flavor and richness.
8. Final Baking:
Put the stuffed zucchini back in the oven and bake for an additional 10 minutes or until the cheese is melted and bubbly. Your kitchen will smell fantastic!
9. Garnish and Serve:
Once done, take them out of the oven and want to see those golden brown cheese tops! Garnish with fresh cilantro and extra diced red onion for color and crunch. Serve warm, and if you like a little kick, add some salsa or hot sauce on the side.
Enjoy your healthy and colorful taco-stuffed zucchini boats!
FAQ for Healthy Taco Stuffed Zucchini Boats
Can I Use Different Types of Meat?
Absolutely! You can substitute ground turkey with ground chicken, beef, or even a plant-based option like lentils or crumbled tofu for a vegetarian dish. Just adjust the cooking time for any meat alternatives you use!
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat them in the microwave or oven until warmed through. To help maintain the texture, cover them loosely with foil when reheating in the oven.
How Can I Make This Recipe Spice-Free?
If you prefer a milder flavor, you can skip the chili powder and smoked paprika. Additionally, using a plain cheese or a cheese blend without added spices can keep the dish more neutral. Just add more veggies or herbs like parsley for flavor!
Can I Prepare These Zucchini Boats Ahead of Time?
Yes! You can prepare the filling a day in advance and store it in the fridge. When you’re ready to eat, just stuff the zucchini boats and bake them. Alternatively, you can make the entire dish ahead of time and reheat it before serving.
