These Taco Zucchini Boats take a simple zucchini and give it the ultimate flavor upgrade. With ground beef, black beans, cheese, and cilantro, they're easy to make with simple, healthy, and fresh ingredients.
Using a teaspoon, scoop centers from zucchini halves, leaving about ¼-inch around the rim.
Place zucchini in a large baking dish or baking sheet. Brush lightly with olive oil, and season with salt and pepper.
Roast in a 400°F oven for about 15 minutes, until nearly tender.
Meanwhile, heat a large skillet over medium-high heat.
Add ground beef, onions, and garlic. Cook until ground beef is browned and no longer pink and onions are translucent and tender.
When cooked through, drain excess grease and return to medium heat.
Stir in chili powder, cumin, half the cheese, enchilada sauce, black beans, 2 tablespoons cilantro, and lime juice. Season with salt and pepper to taste.
Spoon filling into roasted zucchini boats. Top with remaining cheese.
Return to oven and bake for 10 more minutes, until cheese is melted and zucchini is tender.
Top with remaining tablespoon of cilantro and your favorite taco toppings before serving.
Video
Notes
Nutrition Facts do not include additional toppings.
Ground Beef: You can use ground turkey, chicken, or pork as well.
Chop up the center of zucchini and mix it into filling for less waste.
Enchilada Sauce - You can use your favorite salsa instead
Toppings - Load up with all your favorite taco toppings like sour cream, fresh avocado or guacamole, onions, fresh cilantro, salsa or pico de gallo, hot sauce, etc.
Storage: Store covered in the refrigerator for up to 4-5 days. Reheat on a microwave-safe plate in the microwave.