Enjoy these zucchini taco boats guilt free! They are so delicious packed full of Mexican flavors and healthy for you.
It is finally zucchini season here in Southeastern Oklahoma! That seemed like it took forever. Last gardening season was so unfruitful it feels like we went a couple years without fresh garden produce and boy did I miss it! I’ve harvested 4 zucchinis so far this week and it’s only Wednesday. So be prepared for lots of zucchini blog recipes to come soon.
Zucchinis versatility is a big reason why I love growing it. It can be used for savory or sweet recipes. These taco boats are one of my favorites. So easy to make and packed full of such good flavors. It’s a great way to consume several zucchinis if you are getting overloaded with them too. Zucchinis tend to grow like a weed once they get going so it’s nice to find recipes that use multiple of them.
These can be left plain with just the meat and cheese like in the recipe, but I use that as my base and then load it up with all my favorite taco toppings. That is what really takes it next level. I’ve listed some topping ideas below. If you count calories don’t forget to calculate and add the toppings to the number I have stated in the recipe below.
Topping Ideas
- Jalapenos
- Tomatoes
- Cilantro
- Sour Cream
- Salsa
- Queso
- Guacamole
- Tortilla Strips
- Taco Sauce
Ingredients
- Zucchini
- Ground Beef
- Taco Seasoning
- Water
- Mexican Blend Cheese
Instructions
- Wash and dry the zucchini. Cut off the stem and then cut them in half long ways and scoop out the center so there are no seeds left. Put them in the air fryer at 375 degrees for 15 minutes. Flip halfway through cooking.
- While the zucchini is cooking, prepare the filling. Brown the ground beef over medium high heat. Once cooked all the way through, remove from the heat and strain out the grease. Add a 1/4 cup of water and 3 teaspoons of taco seasoning. Stir all together and cook this over medium low heat until most of the water has been absorbed.
- To assemble, place the zucchini with the scooped side facing up. Put a 1/4 cup of cheese in the bottom. The heat from the zucchini will melt the cheese. Put the taco meat over that and then dress it with all your favorite taco toppings and serve.
Zucchini Taco Boats
Enjoy these zucchini taco boats guilt free! They are so delicious packed full of Mexican flavors and healthy for you.
Ingredients
- 2 Small Zucchini
- 3/4 Lb Ground Beef
- 3 Tsp Taco Seasoning
- 1/4 C Water
- 1 C Mexican Blend Cheese
Instructions
- Wash and dry the zucchini. Cut off the stem and then cut them in half long ways and scoop out the center so there are no seeds left. Put them in the air fryer at 375 degrees for 15 minutes. Flip halfway through cooking.
- While the zucchini is cooking, prepare the filling. Brown the ground beef over medium high heat. Once cooked all the way through, remove from the heat and strain out the grease. Add a 1/4 cup of water and 3 teaspoons of taco seasoning. Stir all together and cook this over medium low heat until most of the water has been absorbed.
- To assemble, place the zucchini with the scooped side facing up. Put a 1/4 cup of cheese in the bottom. The heat from the zucchini will melt the cheese. Put the taco meat over that and then dress it with all your favorite taco toppings and serve.
Notes
If you don't have an air fryer you can also bake the zucchini in the oven at 375 degrees until fork tender.
Nutrition Information:
Yield: 4 Serving Size: 1 zucchini boatAmount Per Serving: Calories: 316
[…] other zucchini recipes you should try is my Blueberry Zucchini Bread, Zucchini Taco Boats, Dehydrated Zesty Ranch Zucchini Chips, and Zucchini […]