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Easy Ground Beef Taco Zucchini Boats - A Fresh, Flavor-Packed Weeknight Dinner

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Medium zucchini (4 to 5, similar size if possible)
  • Ground beef (1 pound; 85% or 90% lean works well)
  • Yellow onion (1 small, finely diced)
  • Garlic (2 cloves, minced) or 1 teaspoon garlic powder
  • Taco seasoning (about 2 to 3 tablespoons) or a mix of chili powder, cumin, paprika, oregano, salt, and black pepper
  • Tomato paste (1 to 2 tablespoons) or salsa (1/3 cup)
  • Low-sodium beef broth or water (1/3 cup)
  • Corn kernels (1/2 cup; canned or frozen, optional)
  • Black beans (1/2 to 1 cup, rinsed and drained, optional)
  • Shredded cheese (1 to 1 1/2 cups; cheddar, Monterey Jack, or a Mexican blend)
  • Olive oil or avocado oil
  • Salt and pepper
  • Fresh toppings (chopped cilantro, diced tomatoes, sliced jalapeños, avocado, lime wedges, sour cream, hot sauce)

Method
 

  1. Prep the oven and pan: Preheat your oven to 400°F (200°C). Lightly oil a large baking dish or sheet pan.
  2. Prepare the zucchini boats: Trim the stem ends and slice each zucchini lengthwise. Use a spoon to scoop out the centers, leaving about 1/4 inch of flesh to form a “boat.” Reserve some of the scooped zucchini if you’d like to add it to the filling.
  3. Season the zucchini: Brush the cut sides with a little olive oil and sprinkle with salt and pepper. Arrange them cut-side up in the baking dish.
  4. Par-bake the zucchini: Bake for 8 to 10 minutes to soften slightly. This prevents soggy boats later and shortens the final bake time.
  5. Cook the beef: While the zucchini bakes, heat a skillet over medium-high. Add a drizzle of oil, then the diced onion. Cook 2 to 3 minutes until softened. Add the ground beef and cook, breaking it up, until browned and cooked through. Drain excess fat if needed.
  6. Season the filling: Stir in minced garlic and cook 30 seconds. Add taco seasoning, tomato paste, and broth (or salsa). If using, add chopped reserved zucchini, corn, and black beans. Simmer 2 to 3 minutes until thick and saucy. Taste and adjust salt.
  7. Fill the boats: Spoon the taco beef mixture evenly into each zucchini half. Press the filling in a bit so it’s snug.
  8. Add cheese: Sprinkle shredded cheese generously over the tops. Aim for even coverage so every bite is melty.
  9. Bake to finish: Return to the oven for 8 to 12 minutes, until the zucchini is tender and the cheese is melted and bubbly. If you like golden spots, broil for 1 to 2 minutes at the end.
  10. Top and serve: Let rest 5 minutes. Garnish with cilantro, tomatoes, jalapeños, avocado, and a squeeze of lime. Add sour cream or hot sauce if you like a creamy or spicy finish.