Main Dishesbellyfull
Zucchini Taco Boats
Zucchini Taco Boats are hollowed out zucchini, stuffed with all your favorite taco ingredients. Gluten free and healthy, these make a delicious appetizer, side dish, or main meal!
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 25 min🔥 Cook: 25 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- pan
- bowl
- wooden spoon
📝 Preparation Steps
1
Preheat oven to 400 degrees F. Line with parchment paper. Place zucchini on the baking sheet, cut side up, season with salt and pepper.
salt and pepper
2
In a large saute pan, heat the olive oil over medium-high. Add beef and cook, breaking up into small pieces with a wooden spoon until no pink remains, about ⏱️ 3 minutes. Drain off fat. Season with salt and pepper to taste and stir in the taco seasoning. Transfer to a large bowl.
salt and peppertaco seasoning2 tablespoons
3
In the same saute pan, add in the beans, corn, salsa, and tomatoes; mix to combine and warm through. Season with a little salt and pepper. Transfer to the bowl with the beef, along with the scallions.
salt and pepper
4
Fill zucchini shells with the beef mixture. Bake for about ⏱️ 20 minutes, until zucchini is tender.
5
Sprinkle with the Monterey Jack cheese and place back in the oven for another ⏱️ 5 minutes until melted.
6
Serve immediately and enjoy!
Nutrition Facts
calories
294 kcal
fat Content
16 g
serving Size
1 serving
fiber Content
4 g
sugar Content
7 g
sodium Content
438 mg
protein Content
27 g
cholesterol Content
72 mg
carbohydrate Content
13 g
saturated Fat Content
8 g
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