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Zucchini Taco Boats

Cheesy Baked Zucchini Taco Boats Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 2 medium zucchini (about 8 to 10 oz each)
  • 1 lb ground beef
  • 2 tbsp taco seasoning
  • 1/2 cup salsa
  • 1 cup shredded sharp cheddar
  • 1 tbsp vegetable oil
  • Salt
  • Toppings: sour cream, avocado, cilantro, jalapeños

Method
 

  1. Preheat oven to 400°F (200°C). Halve zucchini lengthwise and scoop out centers, leaving 1/4-inch shells.
  2. Heat oil in a skillet over medium heat. Brown the beef, then stir in taco seasoning and cook 1 minute.
  3. Place zucchini in a baking dish. Spoon beef into each boat, top with salsa and cheese.
  4. Bake 20 to 25 minutes until zucchini is tender and cheese is bubbly and browned in spots.
  5. Let cool 2 minutes, then load with sour cream, avocado, cilantro, and any other toppings you like. Serve hot.

Notes

If you prefer a softer zucchini, leave the boats in the oven an extra 3 to 5 minutes. Watch the cheese so it doesn’t burn; tent with foil if the top browns before the squash is done. The shells will release a little liquid as they bake, which you can spoon out before serving if you like.