Zucchini boats with taco filling are a nutritious, vegetable-focused lunch with Mexican influences. These are surprisingly filling despite being light and fresh. This recipe will have you coming back for more!
TACO-STUFFED ZUCCHINI BOATS
People love zucchini boats, and since I've been making Mexican food like carne asada, barbacoa, and carnitas lately, I decided to make taco-stuffed zucchini boats.
They're an excellent way of tasting your favorite authentic taco flavors in a healthy vegetable wrapper: fresh zucchini. Even though I'm using ground beef today, you could use any other meats I listed. So enjoy making the recipe!
INGREDIENTS YOU’LL NEED
You switch out the tortillas for crisp zucchini, which is very simple. But other than that, you can put your favorite taco toppings on these zucchini boats. I used the following:
- Zucchini: Try to find giant zucchini that are about the same size, so you can put a lot of filling in them.
- Ground beef: I use 90% ground beef, so I usually don't have to drain fat from the pan. You can use whatever ratio of beef to fat you like.
- Taco Seasoning: There is no comparison to homemade taco seasoning. The best is fresh!
- Taco Toppings: I'm putting sour cream, chopped tomatoes, sliced green onions, avocado, and cilantro on my tacos. But you can add guacamole, cheese, or cilantro lime bacon slaw if you want to.
HOW TO MAKE ZUCCHINI BOATS
Making zucchini boats (try my Pizza Stuffed Zucchini Boats) is a breeze. Step-by-step instructions for making them are below:
- Prepare the meat burgers. As the ground beef is cooking, season it with taco seasoning to give it that authentic, spicy flavor.
- The zucchini must be cooked. Cut the zucchini in half lengthwise and remove the seeds with a spoon while the ground beef is cooking.
- Put together the zucchini boats and cook them—stuff ground meat with seasonings into the zucchini boats. Then put them in the oven for 15-20 minutes, or until the zucchini is soft but still has some crunch.
A FEW ZUCCHINI BOAT TIPS
- Just get the seeds. When you scoop out the zucchini halves, get the seeds and not too much flesh. You want as much zucchini as you can get.
- Grab big zucchini. Try to grab big zucchini that are all about the same size. You'll have more room for all the yummy filling, and they'll cook evenly in the oven.
HOW TO STORE EXTRA ZUCCHINI BOATS
If you have leftover zucchini boats, keep them in an airtight jar with just the cooked zucchini and ground beef. In the fridge, they'll last for three to four days. Toppings should be added after they have been well reheated in the microwave or oven before serving.
Conclusion:
These taco-stuffed zucchini boats are a healthy, low-carb, gluten-free dinner with a Mexican twist. Tell me how these taco-stuffed zucchini boats turned out if you make them. In the comments below, please tell me what you think.
FAQ's
Can you freeze the zucchini boats that you make?
Simply said, the zucchini will be very mushy when thawed if zucchini boats are frozen. However, the meat filling for these boats can be frozen for up to two months. Toss the contents into freshly cut zucchini, top with cheese, and bake.
How should zucchini boats be frozen?
The zucchini boats should be blanched, then put on a baking sheet and frozen for two hours. The zucchini boats can be stored for up to six months before being transferred to freezer bags.
Is freezing zucchini cooked or uncooked better?
Although freezing zucchini is an excellent strategy to increase its shelf life, you can't just throw a few squashes in the freezer and call it a day. After defrosting, raw zucchini becomes wet and weepy. You should chop and blanch it first to save it effectively. It lasts longer and helps to set the texture and color.
Does the texture of zucchini change when frozen?
Raw zucchini that has yet to be blanched frequently retains its original texture and color when frozen. It will still be suitable for consumption, but it will be mushier and duller in color, and it must be added to sauces, batters, or soups because it's frequently unpleasant on its own.
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