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Taco stuffed zucchini boats on a baking sheet
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Taco Stuffed Zucchini Boats

Taco Stuffed Zucchini Boats are one of the best ways to use up that summer zucchini!
Course Entrees
Cuisine American
Keyword stuffed zucchini, zucchini, zucchini boats
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6
Calories 580kcal
Author Wendie

Ingredients

  • 3 large zucchini 8-10 inches long
  • 1 lb ground beef
  • 1/2 cup white onion diced
  • 2 garlic cloves minced
  • 1 jalapeno seeded and diced
  • 1 packet taco seasoning
  • 1 can black beans drained and rinsed
  • 1 1/2 cup shredded cheese I used pepper jack
  • 1 tomato diced
  • 1 avocado diced
  • 1/4 cup red onion
  • 1/2 cup chopped cilantro
  • Chipotle sour cream
  • 1 cup sour cream
  • 1 tablespoon chipotle in adobo sauce

Instructions

  • In a small bowl add sour cream and chipotle and mix until combined. Cover with saran wrap and refrigerate until ready to use.
  • Preheat a pan on medium high heat, add ground beef and cook until brown. Drain fat and add onions, garlic and jalapeno cook another minute then add taco seasoning and water according to pkg directions. Simmer 5 minutes. Add black beans and mix until combined.
  • Cut zucchini in half, lengthwise. Using a melon baller or spoon scoop out the seeded center of the zucchini.
  • Using a potato peeler peel one strip off the bottom of the zucchini. This just helps keep it from tipping over after being stuffed.
  • Preheat oven to 350 degrees
  • Fill the zucchini with the ground beef mixture. Bake for 20 minutes . Top each zucchini with cheese and bake until melted. Remove from oven and top with toppings.

Nutrition

Serving: 6Servings | Calories: 580kcal | Carbohydrates: 26g | Protein: 36g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 811mg | Fiber: 9g | Sugar: 6g