When I was a kid, we almost always had some kind of stuffed vegetable. Stuffed zucchini, or Zucchini Boats, as they’re more popularly known currently, was always a popular one.
I would venture to guess we’d have something at least once a week, and more often in summer, when produce was abundant and at its peak.
Links may be commissioned.
Personally, I’m a big fan of zucchini, so I always looked forward to this meal. Truth be told, it was one of my favorites, and it still is. These burrito zucchini boats are a new twist on a couple of old favorites. Because, honestly, who doesn’t love tacos and burritos, too?
These Burrito Stuffed Zucchini Boats are low carb, too. It’s a great way to get some extra veggies in your life without feeling like you’re stuck in a rut.
How to Make Burrito Zucchini Boats
If you’re looking for a delicious and healthy meal, these taco or burrito stuffed zucchini boats are perfect. They are packed with flavor and easy to make, making them an excellent choice for any weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Yield: 6 zucchini boats
Ingredients
For the Burrito Stuffed Zucchini Boats:
- 3 medium zucchinis, halved lengthwise
- 2 tablespoons extra virgin olive oil, divided
- Sea salt and black pepper, to taste
- ¼ cup white onion, diced small
- 2-3 large cloves garlic, finely minced
- 1 pound ground beef (80/20)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 cup sharp shredded cheddar cheese, divided
- 1 large avocado, seeded and diced
- 1 large red (or green) jalapeño, diced small
- ⅓ medium red onion, diced
- 20 cherry or grape tomatoes, diced
- ¼ cup fresh cilantro leaves, chopped
- 3 tablespoons fresh lime juice
- Optional: fresh lime wedges and additional cilantro, to serve
For the Seasoned Sour Cream Dip:
- ½ cup sour cream
- ½ teaspoon chili powder
- ¼ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- Pinch black pepper
Directions:
- Preheat your oven to 375°F. Line a large baking sheet with a nonstick baking mat or parchment paper.
- Scoop out the seeds from the zucchini halves with a spoon and discard them. Place the zucchini halves cut side up on the prepared baking sheet and brush with one tablespoon of olive oil. Season with salt and black pepper, to taste. Bake in the preheated oven for 10-15 minutes.
- In a medium bowl, combine the sour cream, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Stir well and set aside.
- Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the white onion and garlic, seasoning with salt and black pepper to taste. Sauté, stirring frequently, until the onion is translucent and lightly browned, about 4-5 minutes.
- Add the ground beef to the skillet, seasoning with chili powder, ground cumin, and smoked paprika. Add salt and black pepper as desired. Cook, breaking up the beef into small pieces with a spatula, until browned and cooked through, about 8-10 minutes. Drain excess fat if necessary.
- Remove the zucchini from the oven and fill them with the seasoned beef. Top with half of the shredded cheddar cheese. Return to the oven and bake until the cheese is melted, about 5-10 minutes.
- In a medium bowl, combine the diced avocado, tomatoes, red onion, red jalapeños, cilantro, and fresh lime juice. Season with salt and black pepper to taste. Toss to combine and set aside.
- Remove the zucchini boats from the oven and transfer to a serving platter. Top with the avocado and tomato mixture and sprinkle with the remaining shredded cheddar cheese. Serve immediately with the seasoned sour cream dip on the side. Offer lime wedges and additional cilantro if desired.
Taco Zucchini Boat Tips and Variations
Make It Vegetarian: Swap out the ground beef for a plant-based alternative or black beans to create a delicious vegetarian version of this dish. Simply follow the same seasoning and cooking steps.
Spice It Up: If you like your food spicy, consider adding some diced jalapeños or a pinch of cayenne pepper to the ground beef mixture.
Cheese Alternatives: While sharp cheddar cheese adds a great flavor, you can also use other cheeses like mozzarella, Monterey Jack, or even a Mexican blend for a different taste.
Meal Prep Friendly: These zucchini boats can be prepped in advance. Prepare the beef mixture and store it in the fridge. When ready to eat, simply fill the zucchini and bake as directed.
Add More Veggies: Feel free to add more vegetables to the beef mixture, such as bell peppers, corn, or mushrooms, to increase the nutritional content and add more flavors.
Serving Suggestions: These stuffed zucchini boats pair well with a simple green salad or a side of Mexican rice. The seasoned sour cream dip can also be used as a dressing for the salad.
Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Kid-Friendly: If you’re making this dish for kids, you might want to reduce the amount of chili powder and jalapeños to make it milder.
Recommended Kitchen Tools and Ingredients
To make this recipe even easier, here are some of my favorite kitchen tools and ingredients:
- Nonstick Baking Mat – This set of two reusable non-stick mats are perfect for baking and easy cleanup. Parchment Paper is also a great option.
- Quality Knives – A sharp knife is essential for quickly and safely prepping your vegetables. This set from Orgreenic (shown above) sits nicely in your hand and reduces fatigue. Plus, they’ll last you practically forever if you take care of them. I use these in my own kitchen.
- Garlic Press – Mince garlic in seconds with this handy tool.
- Avocado Slicer – Makes slicing and dicing avocados a breeze. So worth it if you eat a lot of avocados.
Related Dishes
Mexican-Inspired Quinoa Stuffed Peppers: Another healthy and flavorful option for a family meal. Packed with protein and veggies, and can be made vegetarian.
Mexican Chopped Salad with Avocado Dressing: A refreshing and light dish perfect for summer. Combines all your favorite taco flavors in a healthy salad form.
Sheetpan Steak Fajitas: (pictured above) A great option for a BBQ or outdoor meal. Serve with a variety of toppings for a customizable dish.
Spicy Black Bean Soup: A hearty and warming soup that pairs well with a side salad or bread. Can be made in a slow cooker for convenience.
Cilantro Lime Rice: A perfect side dish to serve with your stuffed zucchini boats. Simple and flavorful, it complements many Mexican-inspired dishes.
Fresh Peach Salsa: Adds a sweet and spicy kick to any meal. Perfect as a topping for grilled meats or as a dip with chips.
Frequently Asked Questions
Can I use other types of ground meat?
Yes, you can substitute ground beef with ground turkey, chicken, or even pork. Adjust the cooking time as needed to ensure the meat is fully cooked.
Can I freeze stuffed zucchini boats?
It’s best to freeze the filling separately from the zucchini. Prepare the beef mixture and freeze it in an airtight container. When ready to use, thaw the mixture, stuff the fresh zucchini, and bake as directed.
How do I know when the zucchini is done baking?
The zucchini should be tender but still hold its shape. It shouldn’t be mushy. Check for tenderness by piercing it with a fork; it should go in easily.
Can I use different spices?
Absolutely! Feel free to experiment with your favorite spices or spice blends. Taco seasoning is a great alternative to the spices listed in the recipe.
These taco stuffed zucchini boats are a versatile and delicious dish that can be customized to fit just about any dietary preference or taste. Whether you’re serving them as a main course or a side dish, they’re sure to be a hit with your family and friends.