Go Back
+ servings
Easy Taco Stuffed Zucchini Boats healthy dinner recipe | lecremedelacrumb.com

Easy Taco Stuffed Zucchini Boats

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!
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6 zucchini boats
Author Tiffany


  • 3 medium-large zucchini
  • 1/2 pound ground beef
  • 1 1/2 cups cooked white or brown rice
  • 1/2 onion, diced
  • 2 15-ounce cans diced tomatoes and green chiles
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt or to taste
  • 1/4 teaspoon cracked black pepper or to taste
  • 1 cup cheddar and monterey jack cheeses (or any Mexican blend)
  • diced 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.