Chicken Taco Zucchini Boats filled with ground chicken, black beans and vegetables in a savory taco sauce; then topped with shredded cheese.
Using zucchini boats as a base for tacos instead of tortilla shells is a healthier, low carb way to enjoy Taco Tuesday. Especially when using extra lean ground chicken.
Some of our favorite zucchini boat recipes include Spinach, Mushroom and Ricotta Stuffed Zucchini Boats, Ranch Stuffed Zucchini Boats and Stuffed Zucchini Boats.
It's super flavorful, easy and quick to make for a delicious weeknight meal. This recipe yields 10 zucchini boats and can be ready in about 30 minutes. ~Enjoy!
Suggested Equipment
- Sheet Pan or Baking Dish
- Nonstick Skillet
- Vegetable Brush
- Fine Sieve (Mesh Strainer)
Ingredients Needed
To make this recipe you're going to need the following ingredients:
Ground Chicken: We prefer extra lean ground chicken, but you can substitute any ground chicken, turkey, beef or pork.
Extra Virgin Olive Oil: Or other light oil
Taco Seasoning
Water
Black Beans: I use canned beans; then rinse them under cold water in a fine sieve until the water runs clear.
Diced Tomatoes
Scallions: or onions
Zucchini
Shredded Cheese: Whatever your preference is whether it be Cheddar, Colby Jack, Mexican Blend, etc.
Cooking Spray
How do you make Chicken Taco Zucchini Boats?
Start by preheating the oven to 375 degrees F; then spray the bottom of the pan with cooking spray.
Heat the oil over medium-high heat in a nonstick skillet; then add the ground chicken. Break apart the meat while cooking and stir until it's no longer pink; then add the taco seasoning and water.
Cook for approximately 3-4 minutes until the sauce starts to thicken; then add the black beans, tomatoes and scallions and cook for another 2 minutes.
While the chicken is browning, gently wash the zucchini skins with a vegetable brush under cool water; then pat dry.
Cut off a thin slice from the top and bottom of the zucchini; then cut in half horizontally. Repeat for all zucchini.
Remove the fleshy part of the inside of the zucchini using a spoon, leaving a ¼-inch intact to form a boat; then place them on the sheet pan.
You can save the fleshy part of the zucchini to use in other recipes by storing it in an airtight container in the refrigerator for up to 3 days.
Some recipe ideas are Zucchini and Ricotta Turkey Meatloaf, Italian-Style Meatless Zucchini Meatballs or Lemony Zucchini Risotto.
Fill the zucchini boats with the chicken mixture; then sprinkle the shredded cheese on top of each one. Place the pan in the oven and cook for 15 minutes or until the cheese has melted and the zucchini has softened.
You want the zucchini to be on the firmer side, but not raw. If they're overcooked, they will become too flimsy and the filling will fall out.
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More Taco Tuesday Recipes
- Mexican Chicken Taco Skillet
- Taco Baked Sweet Potato Casserole
- Slow Cooker Taco Beef
- Low Fat Taco Spaghetti Casserole
- Taco Baked Chicken
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Chicken Taco Zucchini Boats
Equipment
- Sheet Pan (or baking dish)
Ingredients
- 1 pound extra lean ground chicken
- 1 tablespoon extra virgin olive oil
- 1 ounce taco seasoning (regular, low sodium or gluten free)
- ⅓ cup water
- 1- (15-ounce) can black beans (rinsed)
- ½ cup diced tomatoes
- 1 chopped scallion
- 5 whole medium zucchini
- ½ cup shredded cheese (Cheddar, Colby Jack, Mexican Blend, etc.)
- cooking spray
Instructions
- Start by preheating the oven to 375 degrees F; then spray the bottom of the pan with cooking spray.
- Heat the oil over medium-high heat in a nonstick skillet; then add the ground chicken. Break apart the meat while cooking and stir until it's no longer pin; then add the taco seasoning and water.
- Cook for approximately 3-4 minutes until the sauce starts to thicken; then add the black beans, tomatoes and scallions and cook for another 2 minutes.
- While the chicken is browning, gently wash the zucchini skins with a vegetable brush under cool water; then pat dry.
- Cut off a thin slice from the top and bottom of the zucchini; then cut in half horizontally. Repeat for all zucchini. Remove the fleshy part of the inside of the zucchini using a spoon, leaving a¼-inch intact to form a boat; then place them on the sheet pan.
- Fill the zucchini boats with the chicken mixture; then sprinkle the shredded cheese on top of each one. Place the pan in the oven and cook for 15 minutes or until the cheese has melted and the zucchini has softened.
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