Taco Zucchini Boats

Nothing beats a leftovers that isn’t really leftovers – meaning, you use all the vegetables scraps you have leftover from the week and make a meal out of it.  I hate letting food go to waste, so when I have random vegetables in the fridge that are about to go bad I always make zucchini boats, stuffed peppers or some sort of stir fry with them.  This week, I ran out of tomato sauce to make my typical Italian zucchini boats so decided to change it up a bit and make it “taco themed”.  

I hope you all enjoy!


2 medium zucchinis (cut in half lengthwise)

1/2 cup pico de gallo (or salsa)

1 lb lean ground chicken

1 package of taco seasoning (or homemade taco seasoning recipe here)

1/2 cup Mexican blend shredded cheese

1/4 cup chopped onion or cilantro, for topping

1/4  cup green pepper

1/4  cup red pepper

1 lime


  1. Using a small spoon or melon baller (or spoon), hollow out the center of the zucchini halves (I make little “chip” like bites for our 2 year old.
  2. Chop the scooped out flesh of the zucchini in small pieces (can set aside 3/4 of a cup to add to the taco filling if you want)
  3. Brown chicken in a large skillet, breaking up while it cooks. When no longer pink add the spices and mix well.
  4. Add the onion, bell peppers, and reserved zucchini.  Stir and cover, simmer on low for about 5 minutes
  5. Using a spoon, fill the hollowed zucchini boats dividing the taco meat equally, about 1/3 cup in each, pressing firmly.
  6. Top each with 2 tablespoon of shredded cheese.
  7. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.
  8. Top with cilantro and serve with salsa or pico on the side.


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