mexican stuffed zucchini

Super Easy Taco Stuffed Zucchini Boats loaded with cheesy ground beef, rice, tomatoes, and topped with shredded Mexican blend cheeses and all of your favorite taco toppings!

Easy Taco Stuffed Zucchini Boats

zucchini

beef

½ cups cooked white or brown rice

tomatoes and green chiles

cumin

chili powder

garlic powder

salt (or

black pepper (or

cheddar and monterey jack cheeses ((or any Mexican blend))

tomatoes, avocados, cilantro, sour cream, shredded lettuce, olives

Preheat oven to 400 degrees.

Cut zucchinis in half lengthwise, use a tablespoon to scoop out the seedy centers and discard.  Place zucchinis side by side, cut side up, on a baking sheet or in a casserole dish.

In a large skillet brown the ground beef, stirring frequently, for 5-6 minutes. Add onions, rice, diced tomatoes and green chiles, cumin, chili powder, garlic powder, salt and pepper. Stir and simmer for 3-5 minutes.

Spoon ground beef and rice mixture into prepared zucchinis. Bake for 15 minutes.

Top zucchinis with cheeses and return to oven for 5 minutes until melted.

Garnish with your favorite toppings like cilantro, sour cream, tomatoes, olives, avocados, and serve.

Healthy, baked Enchilada Quinoa Stuffed Zucchini boats with all the flavors of an enchilada rolled into a lightened up 30 minute vegetarian dish the whole family will love.

Enchilada Quinoa Stuffed Zucchini

quinoa

black beans

corn

blend cheese (divided)

salt and pepper

shredded Mexican blend cheese

Preheat oven to 400 degrees. Cut zucchini in half lengthwise, use a tablespoon to scoop out the seedy center and discard. Place side by side, cut side up, on a baking sheet or in a casserole dish.

In a large bowl stir together quinoa, black beans, corn, enchilada sauce, 1/2 cup of the shredded Mexican blend cheese, cumin, chili powder, and salt and pepper.

Spoon quinoa mixture into zucchini boats. Bake for 15 minutes.

Top zucchini with remaining cheese. Return to oven for 5 minutes or until cheeses are melted.

Add desired toppings and serve.

These Zucchini Taco Boats are bursting with delicious flavour, making for the ultimate lower carb, protein packed meal. And don&#039;t forget to add those tasty toppings for even more flavour in every bite! These boats can be made in 30 minutes, so it&#039;s the perfect easy weeknight meal! {Gluten-free &amp; keto-friendly}

Zucchini Taco Boats

olive oil

flour

tbsp. chili powder

oregano

salt

broth (no salt added)

red pepper (diced)

onion

zucchinis

mozzarella cheese

tomato

Avocado

Cilantro

Sour cream or Greek yogurt

Sliced green onion

Lime juice

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

Add olive oil and flour to a small saucepan. Stir and cook for one minute. Add the rest of the spices and stir. Gradually add the broth and whisk to remove any lumps. Bring to a boil and allow to simmer for 10-15 min or until slightly thickened.

Meanwhile, cook the vegetables in olive oil over medium heat for 5-7 minutes. Set aside. Add beef to pan and cook until no longer pink, about 4-5 minutes. Return the vegetables to the pan.

Add the enchilada sauce to the mixture and stir to combine.

Cut the zucchini in half lengthwise and scoop out the seeds from the centre using a large spoon to create a trench. Place the zucchinis on the prepared baking sheet.

Fill the centre of each zucchini with beef and vegetable mixture. Top evenly with shredded cheese.

Bake in oven for 20 minutes. Serve with desired toppings.

These were really good! I usually used canned enchilada sauce but was out, so I decided to look for a recipe that made the sauce,too. 
Since I like my food a bit more spicy, I did substitute hot chili powder for a portion of the chili powder in recipe. And lastly, I chopped up one canned chipotle pepper in adobo sauce and added that and some of the adobo sauce while the enchilada sauce was simmering. It added just the right amount of heat for me. 
These additions could be made to a some of the enchilada boats, while others cooked as written, when you have family members (children, perhaps!) that don’t eat spicy foods. 
This recipe is a keeper- no more canned enchilada sauce for me!
Thanks:)

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Easy Taco Stuffed Zucchini Boats

Enchilada Quinoa Stuffed Zucchini

Zucchini Taco Boats

Top 3 mexican stuffed zucchini recipes from across the web

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Top Tags

Easy Taco Stuffed Zucchini Boats

Enchilada Quinoa Stuffed Zucchini

Zucchini Taco Boats

The most viewed mexican stuffed zucchini recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine