Taco Zucchini Boats

Stuffed Zucchini Boats on a pieces of parchment paper on a wooden cutting board with shredded cheese on the side

An Easy Stuffed Zucchini Recipe you'll love! These Zucchini Boats with Ground Beef are loaded with taco seasoning, cheese and corn!

Prep Time10

Cook Time30

Total Time40

Servings: people - 2-3 zucchini halves each

Calories: 293kcal

Ingredients

1/2 tablespoon olive oil
16 oz ground beef
½ cup yellow onion chopped
1/2 cup frozen corn
4-6 medium zucchini
½ teaspoon garlic powder
¼ teaspoon salt optional, omit for low sodium
½ teaspoon dried oregano
½ teaspoon chili powder
¾ teaspoon cumin
½ cup shredded cheddar cheese
¾ cup red enchilada sauce look for low salt

Instructions

Preheat oven to 375º and prepare a parchment lined baking sheet.
In a pan on the stove, heat olive oil. Brown ground beef for 8-10 minutes.
While the ground beef cooks split zucchini in half, and use a spoon to scoop out the seedy centers. Chop centers and set aside.
Add onion, zucchini center, and corn. Cook over medium heat for an additional 2-3 minutes.
Stir in garlic powder, salt, oregano, chili powder, cumin, and enchilada sauce.
Arrange zucchini halves on a rimmed baking sheet.
Fill zucchini halves with ground beef filling, and top with cheese.
Bake in oven for about 15 minutes until cheese is melted and starting to look browned.
Remove from oven and enjoy!

Notes

Tips for this recipe:

Use a sharp knife and small scoop to create the boats.
Drain any excess fat from the skillet if necessary. Depending on the quality and fat content of your ground beef, you may want to carefully pour off any excess grease into a heat-safe bowl or glass measuring cup.
Arrange the zucchini halves on the baking pan before adding the filling.

Storage: Store in an airtight container in the fridge for up to 3 days. Reheat on a parchment lined baking sheet in the oven or toaster oven for best results.

Nutrition