Zucchini Recipes: Taco Stuffed Zucchini Boats
Zucchini recipes don’t get better than this! Turn this summer vegetable into crispy fritters, the best lasagna, and these delicious taco stuffed zucchini boats. Watch the video below to see how I make this in my kitchen!
Servings: 4 servings
Ingredients
- 4 large zucchini
- 1 pound ground beef
Taco Seasoning
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Toppings
- ½ cup sour cream
- 2 roma tomatoes diced
- 3 green onions thinly sliced
- 1 avocado thinly sliced
- 1 bunch fresh cilantro
- 1 lime juiced
Instructions
- Cook the beef. Preheat the oven to 375°F. Heat a large skillet on medium heat, add the ground beef, and use your spatula to break up the beef. Add the spices, stir to combine, and cook for 7 to 10 minutes or until browned.
- Prep the zucchini. While the ground beef is cooking, slice the zucchini in half lengthwise and use a spoon to scoop out the insides. Place the zucchini boats on a baking tray and fill them with the ground beef.
- Bake the zucchini boats for 15 to 20 minutes in the oven, or until the tops are browned.
- Add toppings. Remove from the oven and top with a drizzle of cashew sour cream, a sprinkle of green onions and tomatoes, a few slices of avocado and some fresh cilantro. Serve immediately.
Video
Nutrition
Calories: 416kcal | Carbohydrates: 21g | Protein: 29g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 456mg | Potassium: 1685mg | Fiber: 9g | Sugar: 11g | Vitamin A: 2117IU | Vitamin C: 75mg | Calcium: 137mg | Iron: 5mg