Taco Stuffed Zucchini Boats with Ground Beef and Rice

Zucchini halves stuffed with ground beef and rice topped with melted cheese and fresh cilantro on a platter.

5 from 1 vote

Taco Stuffed Zucchini Boats with Ground Beef and Rice

Tender zucchini halves packed with taco-seasoned beef, fire roasted tomatoes, and rice - all topped with melted cheese and fresh cilantro. It's ready in under 45 minutes and great way to enjoy garden zucchini when it's coming in faster than you can eat it.

Prep Time15

Cook Time25

Total Time40

Course: Main Course, Main dish, Mains

Cuisine: American, Mexican

Servings:

Calories: 485kcal

Author: Jessica Lawson

Ingredients

2 medium zucchini
1 pound ground beef
1 packet taco seasoning or 3 tablespoons homemade taco seasoning
1 can fire roasted diced tomatoes or 1.5 cups fresh diced tomatoes
¾ cup cooked rice long-grain rice
4 ounces Chihuahua cheese shredded
2 tablespoons fresh cilantro for garnish

Instructions

Preheat the oven to 400 degrees f. Slice the stem end off of the zucchini and then slice them in half lengthwise.
Use a small spoon or melon baller to scrape out the zucchini pulp and seeds.
In a large skillet over medium-high heat, add ground beef and break it up with a wooden spoon. Cook until some pink remains and add in taco seasoning. Brown for another 2-3 minutes.
Lower the heat to medium-low and add in tomatoes. Stir and let simmer for another 3-5 minutes. Remove from heat and stir in cooked rice.
Place zucchini boats in a baking dish and fill each half with the meat and rice mixture. Cover and bake for 15-20 minutes until zucchini is tender crisp.
Uncover, sprinkle the top of each zucchini boat with cheese and return to the oven, uncovered, for another 5-8 minutes until the cheese is melted and bubbly. Top with fresh cilantro and serve.

Notes

Use a small cookie scoop to scoop out and pack the filling into the zucchini shells. Makes it so much easier!
Don't skip covering the zucchini first. That first 15 minutes covered with foil is what gets the zucchini tender all the way through. Skip it and you risk the filling getting overcooked before the zucchini is done.
Use day-old rice. Fresh hot rice can make the filling a little sticky and wet. If you have leftover rice from the night before, this is the recipe to use it in. It holds its texture better and the filling comes out perfectly scoopable.
Draw out extra moisture from garden zucchini. After scooping out the pulp, sprinkle a tiny pinch of salt inside each boat and let them sit for about 10 minutes. Pat them completely dry with a paper towel before filling.

Nutrition