Is your garden overflowing with zucchini? These homemade taco zucchini boats are absolutely delicious and so easy to make. Zucchini is something we usually have on hand in the summer, so this is a quick and easy way to use it up!
I hope you and your family enjoy this recipe as much as we have!
Ingredients:
2-3 medium zucchini
1 pound ground beef
1 jalapeno *optional*
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1 can diced tomatoes
1 can black beans (drained and rinsed)
1 cup of corn (fresh or frozen, be sure to thaw)
1 cup shredded cheddar cheese
Optional toppings: chopped cilantro, sour cream, fresh lime juice, and guacamole
Instructions:
Preheat your oven to 400°F (200°C). Lightly grease a baking sheet.
Wash the zucchini and cut them in half lengthwise. Scoop out the seeds and center flesh, leaving a hollow zucchini boat. Place the zucchini boats on the baking sheet.
In a large skillet, cook the ground beef over medium heat until browned. Add the chopped onion, jalapeño (if using) and minced garlic, and cook for an additional 2-3 minutes until the onions and jalapeños are softened.
Add the chili powder, ground cumin, paprika, dried oregano, salt, and black pepper to the skillet. Stir well to coat the beef and onion mixture with the spices. Cook for another minute to allow the flavors to blend together.
Stir in the can of tomatoes, black beans, and corn. Cook for an additional 2-3 minutes until heated through. Remove the skillet from heat.
Spoon the ground beef mixture evenly into the hollowed-out zucchini boats on the baking sheet.
Sprinkle the shredded cheddar cheese over the top of each zucchini boat, covering the filling.
Place the baking sheet in the preheated oven and bake for about 20-25 minutes until the zucchini is tender and the cheese is melted and bubbly.
Remove from the oven and let the zucchini boats cool for a few minutes, add extra cheese if desired and allow to melt. Top with chopped cilantro, a squeeze of fresh lime juice, sour cream or guacamole. Enjoy!
Ground Beef Taco Zucchini Boats
Ingredients
- 2-3 medium zucchini
- 1 pound ground beef
- 1 jalapeno optional
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can diced tomatoes
- 1 can black beans drained and rinsed
- 1 cup of corn fresh or frozen, be sure to thaw
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a baking sheet.
- Wash the zucchini and cut them in half lengthwise. Scoop out the seeds and center flesh, leaving a hollow zucchini boat. Place the zucchini boats on the baking sheet.
- In a large skillet, cook the ground beef over medium heat until browned. Add the chopped onion, jalapeño (if using) and minced garlic, and cook for an additional 2-3 minutes until the onions and jalapeños are softened.
- Add the chili powder, ground cumin, paprika, dried oregano, salt, and black pepper to the skillet. Stir well to coat the beef and onion mixture with the spices. Cook for another minute to allow the flavors to blend together.
- Stir in the can of tomatoes, black beans, and corn. Cook for an additional 2-3 minutes until heated through. Remove the skillet from heat.
- Spoon the ground beef mixture evenly into the hollowed-out zucchini boats on the baking sheet.
- Sprinkle the shredded cheddar cheese over the top of each zucchini boat, covering the filling.
- Place the baking sheet in the preheated oven and bake for about 20-25 minutes until the zucchini is tender and the cheese is melted and bubbly.
- Remove from the oven and let the zucchini boats cool for a few minutes, add extra cheese if desired and allow to melt. Top with chopped cilantro, a squeeze of fresh lime juice, sour cream or guacamole. Enjoy!
