Zucchini Taco Boats

Delicious Mexican flavored ground chicken, beans, peppers, and corn are a delicous stuffing for fresh zucchini.

Course Main Course

Cuisine Tex-Mex

Keyword Mexican zucchini boats, zucchini taco boats

Prep Time 15

Cook Time 32

Total Time 47

Servings servings

Calories 448kcal

Author Eileen Kelly

Equipment

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Cutting Board
knife
Saute Pan, 5 quart
9x13 inch casserole dish
Measuring Spoons and Cups
Stainless Steel Mixing Bowls

Ingredients

2 Tablespoons avocado oil, divided
4 medium zucchini, cut in half lengthwise
¾ pounds ground chicken
⅓ cup red onion, diced
½ teaspoon salt
½ teaspoon black pepper
¾ cup corn, frozen or canned if canned, drain and discard liquid
¾ cup black beans
¾ cup salsa
1 cup bell pepper, any color
2 teaspoons jalapeno, chopped
2 cloves garlic, grated
1 teaspoon chili powder
1 teaspoon ground cumin
¼ teaspoon ground oregano
½ cup Mexican blended shredded cheese
chopped tomatoes, optional garnish
chopped cilantro, optional garnish
chopped jalapeno, optional garnish

Instructions

Preheat the oven to 475°F. Drizzle 1 Tablespoon of oil into a 9" x 13" baking dish and set aside.
Use a spoon to scoop out the inside of each zucchini half. Place the zucchini halves into the prepared baking dish. Leave a ¼-inch thick shell on each half. Discard what is scooped out. Note 2
Heat a medium-sized skillet over medium heat. Add 1 Tablespoon of oil too hot pan. Add chicken, onions, salt, and black pepper. Cook for 7 minutes or until the chicken is cooked through.
Remove the skillet from the heat and add the corn, beans, salsa, bell peppers, jalapenos, garlic, chili powder, ground cumin, and oregano. Mix until combined.
Fill each zucchini half (boat) equally with the taco filling. Top each zucchini boat with shredded cheese.
Bake in the preheated oven for 25 minutes, the stuffing will be warmed through and the zucchini will be soft.
Serve with the optional toppings. Enjoy.

Notes

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4 servings / 2 zucchinis per serving

Note 1: Feel free to swap out and use ground turkey, beef, or pork.

Note 2: The insides of the zucchini can be used to make vegetable stock.

Note 3: If softer zucchini is preferred, bake an additional 5-6 minutes.

Can also be served with chips, salsa, fresh veggies, and sour cream.

● Colby Jack cheese, cheddar, or pepper jack are also good

Recipes are written for information purposes. Eileen Kelly is not a registered dietician or nutritionist. Any nutritional data we provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes

Nutrition