Taco Stuffed Zucchini Boats

5 from 1 vote

These Taco Stuffed Zucchini boats are one of our favorite easy dinner recipes. You can make it with fresh, or leftover taco meat from earlier in the week. They are quick to make and easy to clean up.

Prep Time15

Cook Time35

Total Time50

Servings: boats

Calories: 294kcal

Ingredients

8 small zucchini squash about 2-2.5 lbs
2 cups taco meat prepared- I use this Homemade Taco Meat
1 cup prepared rice
¼ cup chopped cilantro
1 cup sharp cheddar cheese
dash salt & pepper

Garnish (optional)

1/2 cup sour cream
cilantro chopped

Instructions

Preheat the oven to 350˚F.
Cut each zucchini lengthwise and scoop out the seeds using a melon baller. Place them on a baking sheet cut side up.
Mix taco meat with rice and cilantro. (See note)
Pile 1/4 cup meat mixture inside the trough of each zucchini and top with 2 tbsp cheese.
Bake for 30-40 minutes or until the zucchini becomes fork tender. If you prefer you can cook uncovered for half the time and loosely cover with foil at the end for the remaining time.
Once they are done baking, dollop with a tablespoon of sour cream and sprinkle with fresh cilantro. Enjoy!

Notes

You can change the ratio of rice and meat depending on how much of each you have. Also, if you want a saucier meat mixture, you can stir in about 1/2 cup of salsa to the taco meat.
Feel free to use more or less of any ingredient in this recipe per your taste. It will be great with double the meat if you are a meat lover, or more veggies, or other toppings like guacamole and salsa.
You can also substitute cooked cauliflower rice for traditional rice to make these zucchini boats lower carb and veggie packed.
Nutrition facts provided based on my best estimation for the recipe and may not be accurate depending on what brands you use or modifications you make to the recipe. I recommend using a nutrition calculator with the exact brands and measurements you use for the most accurate calculation.

Nutrition