Description
These Taco Stuffed Zucchini Boats are a flavorful and wholesome low-carb meal featuring tender zucchini filled with a delicious mixture of seasoned taco meat, rice, and fresh cilantro, topped with sharp cheddar cheese and baked to perfection. Finished with a dollop of sour cream and extra cilantro, they make a perfect family-friendly dinner that's both hearty and nutritious.
Ingredients
Zucchini Boats
- 8 small zucchini squash (about 2-2.5 lbs)
Filling
- 2 cups prepared taco meat (seasoned ground beef or turkey)
- 1 cup prepared rice
- ¼ cup chopped fresh cilantro
- dash of salt and pepper
Topping
- 1 cup sharp cheddar cheese, shredded
- ½ cup sour cream
- chopped fresh cilantro, for garnish
Instructions
- Preheat Oven: Preheat your oven to 350˚F (175˚C) to prepare for baking the zucchini boats.
- Prepare Zucchini: Slice each zucchini in half lengthwise and carefully scoop out the seeds with a melon baller or spoon to create a hollow space for the filling. Place the hollowed zucchini halves cut side up on a baking sheet.
- Mix Filling: In a bowl, combine the prepared taco meat, cooked rice, chopped cilantro, and a dash of salt and pepper. Stir well to evenly distribute the ingredients.
- Stuff Zucchini: Spoon about 1/4 cup of the meat and rice mixture into the hollow of each zucchini half. Top each filled zucchini boat with approximately 2 tablespoons of shredded sharp cheddar cheese.
- Bake: Bake the stuffed zucchini in the preheated oven for 30-40 minutes or until the zucchini is fork-tender and the cheese is melted and bubbly. Optionally, bake uncovered for the first half of the time, then loosely cover with foil for the remaining bake time to prevent over-browning.
- Finish and Serve: Remove the zucchini boats from the oven and let them cool slightly. Dollop each with 1 tablespoon of sour cream and sprinkle with additional chopped fresh cilantro before serving. Enjoy your delicious taco stuffed zucchini boats!
Notes
- You can use homemade or store-bought taco meat—ground beef, turkey, or even plant-based alternatives work well.
- For a lower-carb version, omit the rice or substitute with cauliflower rice.
- To save time, prepare the taco meat and rice ahead of time.
- Covering the zucchini boats with foil halfway during baking helps keep them moist and prevents cheese from over-browning.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-inspired
