Taco Stuffed Zucchini Boats
Hollowed zucchini halves packed with taco-seasoned beef and tomato, then baked under bubbling Monterey Jack. A hearty dinner that uses every bit of squash.
- Prep20 min
- Cook35 min
- Total55 min
- Servings4
- Net carbs*8.4 g
- LevelMedium
Zucchini boats turn a summer squash into an edible dish for spicy taco beef. You scoop out the centers, chop that flesh, and cook it right into the meat with crushed tomatoes and spices, so nothing goes to waste. A blanket of Monterey Jack melts over the top in the oven. Add a dollop of sour cream and some cilantro and dinner is done.
Leave a wall about 1/4 inch thick when you hollow the zucchini. Thinner walls collapse in the oven, and thicker ones stay hard while the cheese burns. A small spoon or a melon baller works best. Salting the hollow shells and letting them sit for 10 minutes, then blotting them dry, also keeps the boats from turning watery.
Ingredients
Makes 8 zucchini boats (2 per serving). Tap an item to check it off.
Equipment
- 9x13-inch baking dish
- Large skillet
- Small spoon or melon baller
- Paper towels
Instructions
- Heat the oven to 400°F. Scoop the centers out of the zucchini halves, leaving 1/4-inch walls. Finely chop the scooped flesh and set it aside.
- Sprinkle the inside of the shells with 1/4 teaspoon of the salt and set them cut side down on paper towels for 10 minutes. Blot dry and arrange cut side up in a 9x13-inch baking dish.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the beef and onion and cook, breaking up the meat, until browned, 6 to 7 minutes. Drain excess fat.
- Add the garlic, chili powder, cumin, paprika, oregano and the remaining salt. Stir for 30 seconds.
- Add the chopped zucchini flesh and crushed tomatoes. Simmer, stirring, until thick and most of the liquid is gone, 5 to 6 minutes.
- Spoon the filling into the shells, pressing it in firmly. Cover the dish with foil and bake 20 minutes.
- Uncover, top with the Monterey Jack, and bake 8 to 10 minutes more, until the cheese is melted and the zucchini is tender when pierced with a knife. Top with sour cream and cilantro.
Estimated nutrition per serving
- Calories
- 462
- Total carbs
- 12.2 g
- Fiber
- 3.8 g
- Net carbs
- 8.4 g
- Protein
- 31.9 g
- Fat
- 32.5 g
*These are estimates, calculated from the ingredient weights above and USDA FoodData Central data, divided by 4 servings. Net carbs = total carbs minus fiber. Values vary with brands, quantities, ingredient swaps and how you portion the dish. How we estimate nutrition.
Kitchen tips
- Choose straight zucchini about 7 to 8 inches long. Curved ones roll over in the dish.
- If a boat wobbles, shave a thin strip off the bottom so it sits flat.
Substitutions
- Monterey Jack → cheddar Same amount. Sharper flavor. Adds a little under 1 g net carbs per serving.
- Ground beef → ground pork Same weight. Richer, with more fat.
- Crushed tomatoes → salsa Same amount. Adds heat and onion flavor. The carb estimate stays about the same.
Swaps change the nutrition estimate shown above.
Storage and reheating
- Fridge
- Airtight container, up to 3 days.
- Freezer
- Not recommended. The zucchini turns soft and watery after thawing. Freeze the filling alone for up to 3 months instead.
- Reheat
- Bake at 350°F for 12 to 15 minutes, or microwave one serving covered for about 2 minutes.
