Southwest Taco Zucchini Boats
Mix up Taco Tuesday with these delicious Southwest Zucchini Taco Boats. Savory ground beef, turkey or veggie ground mixed with taco seasoning, green chiles, black beans, tomatoes make up the filling. Keep it low carb by using roasted zucchini as the base of the tacos instead of taco shells or tortillas.
Take advantage of fresh in-season zucchini on sale at Safeway as well as hot deals on cheese, sour cream, ground turkey, ground beef or vegan ground products and avocados as the filling for these taco stuffed zucchini boats.
These taco-stuffed zucchini boats are so easy to make and absolutely delicious!
I had seen zucchini stuffed taco boats on Pinterest and wanted to try them out. I basically used the taco skillet recipe as the filling since my family loves that already. Everyone raved and asked me to include this on the regular meal rotation, which I am happy to do since the recipe is so easy, low-carb, filling, and healthy!
Keto-friendly
Gluten-free
Low-carb
Healthy
Delicious
Ingredients:
- 4 zucchini
- 1 tablespoon extra virgin olive oil
- 1 lb. ground turkey (ground beef, vegan ground can be substituted)
- 1/2 cup onion, chopped
- 8 oz petite diced canned tomatoes
- 8 oz canned black beans, rinsed and drained
- 4 oz canned diced green chiles
- homemade taco seasoning (chile, ground cumin, dried oregano, salt, pepper, onion powder, garlic powder)
- shredded cheese
Optional Toppings
- green onions
- tomatoes
- avocados
- black olives
- sour cream
- salsa
How to Make Taco Stuffed Zucchini Boats
Preheat the oven to 350 degrees.
Prepare the zucchini by cutting off the ends, slicing in half length-wise, and scoop out the flesh and seeds with a spoon. Reserve the zucchini filling to add to the seasoned ground turkey later.
Place the zucchini in a 9×13 baking dish, flesh-side up.
Drizzle extra virgin olive oil over the zucchini and roast the zucchini in the oven for 10 minutes to soften.
While the zucchini is roasting, prepare the filling.
In a large skillet over medium-high heat, add the ground turkey and chopped onions. Brown the turkey and cook the onions until softened. Add canned tomatoes, green chiles, black beans, reserved zucchini filling, and homemade taco seasoning to the skillet and stir until combined.
Remove the zucchini from the oven and gently spoon the filling mixture into each boat.
Top with shredded cheese.
Cover with aluminum foil and bake for 35 minutes until the cheese is melted and the zucchini is soft and tender.
Serve with your favorite taco toppings.
I have made this recipe with ground turkey, ground beef and the new Laura’s organic vegan ground product and no one in my family knew the difference! The homemade taco seasoning mix with the black beans and green chiles add so much flavor that you can get away with any ground product you wish.
Southwest Taco Zucchini Boats
Ingredients
- 4 zucchini
- 1 tablespoon extra virgin olive oil
- 1 lb. ground turkey ground beef, vegan ground can be substituted
- 1/2 cup onion chopped
- 8 oz petite diced canned tomatoes
- 8 oz canned black beans rinsed and drained
- 4 oz canned diced green chiles
- 2 tablespoons homemade taco seasoning chili, ground cumin, dried oregano, salt, pepper, onion powder, garlic powder
- 1 cup shredded cheese
Optional Toppings
- 1/2 cup green onions chopped
- 1/2 cup tomatoes chopped
- 1/2 cup avocados
- 1/2 cup black olives
- sour cream
- salsa
Homemade Taco Seasoning
- 1 tablespoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 1/2 teaspoons ground cumin
- 1 teaspoon sea salt
- 1 teaspoon black pepper
Instructions
- Preheat the oven to 350 degrees
- Prepare the zucchini by cutting off the ends, slicing in half length-wise and scoop out the flesh and seeds with a spoon. Reserve the zucchini filling to add to the seasoned ground turkey later.
- Place the zucchini in a 9x13 baking dish, flesh-side up.
- Drizzle extra virgin olive oil over the zucchini and roast the zucchini in the oven for 10 minutes to soften.
- While the zucchini is roasting, prepare the filling.
- In a large skillet over medium-high heat, add the ground turkey and chopped onions. Brown the turkey and cook the onions until softened. Add canned tomatoes, green chiles, black beans, reserved zucchini filling, and homemade taco seasoning to the skillet and stir until combined.
- Remove the zucchini from the oven and gently spoon the filling mixture into each boat.
- Top with shredded cheese.
- Cover with aluminum foil and bake for 35 minutes until the cheese is melted and the zucchini is soft and tender.
- Serve with your favorite taco toppings.
Notes
Check out additional zucchini recipes to make this summer:
Lemon Couscous Recipe With Grilled Zucchini & Vegetables
Blueberry Zucchini Bread Pancakes
Thai Peanut Noodles With Spiralized Sweet Potato and Zucchini Recipe
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