Baked Stuffed Zucchini Boats with Cheese and Herbs

These stuffed zucchini boats are a delicious, weeknight-friendly meal that highlights summer produce. Hollowed zucchini halves become little vessels for a seasoned ground beef taco filling mixed with black beans, corn, crema (or sour cream), fresh cilantro, and plenty of cheddar cheese. The result is flavorful, satisfying, and simple to make—perfect when zucchini is in season.

Best Ground Beef Stuffed Zucchini!

This stuffed zucchini recipe has quickly become a favorite for summer dinners. It uses halved zucchinis as edible bowls filled with a seasoned ground beef mixture. The filling combines classic taco flavors with black beans for fiber, corn for sweetness, crema for creaminess, and sharp cheddar for a melty finish. The zucchini is baked just long enough to warm through and soften slightly while retaining a pleasant bite—no mushy squash here.

Featured Ingredients

• Zucchini: 3 large zucchinis are ideal; you can substitute summer squash if desired.
• Ground beef: Provides rich flavor and protein. Ground turkey or chicken can be used as a lighter alternative.
• Taco seasoning: Homemade seasoning avoids fillers and lets you control salt and spice levels.
• Black beans: Add texture, fiber, and extra protein—drain and rinse before using.
• Corn: Sweet corn kernels bring color and a pop of sweetness that balances the savory filling.
• Crema or sour cream: Adds a smooth, tangy creaminess to the filling.
• Cheddar cheese: A sharp Mexican-style cheddar blend melts beautifully on top.
• Fresh cilantro & red onion: Add brightness and a fresh finish; use about 1/2 cup cilantro and 2 tablespoons minced red onion.

Simple Instructions

1. Prep the zucchini: Slice each zucchini in half lengthwise. Use a small melon baller or spoon to scoop out the seeds and some of the flesh to create a boat. Arrange the zucchini halves on a lined baking sheet, drizzle with olive oil, and sprinkle lightly with salt.
2. Cook the taco meat: Heat a skillet over medium-high and brown 1 lb ground beef, breaking it into small pieces. Stir in 2 tablespoons taco seasoning and 1/2 teaspoon salt. Cook until the beef is fully browned, about 5–7 minutes.
3. Finish the filling: Remove the skillet from heat and stir in 1/3 cup drained black beans, 1/3 cup corn, 1/4 cup crema (or sour cream), and 1/2 cup shredded cheese. Mix until the cheese melts and the mixture is cohesive. Stir in 1/2 cup chopped cilantro and 2 tablespoons minced red onion if using.
4. Stuff and top: Spoon about 3–4 tablespoons of the beef mixture into each zucchini half, packing the filling so each boat is heaping. Sprinkle an additional tablespoon of shredded cheese over each stuffed zucchini.
5. Bake: Bake at 350ºF (175ºC) for 13–15 minutes, until the cheese is melted and the zucchini is tender but still holds a bit of bite.

Tips & Notes

• To avoid mushy zucchini, do not pre-bake the squash—bake only after stuffing so the flesh remains slightly firm. If you prefer softer zucchini, pre-bake the halves for 5–10 minutes before stuffing.
• If you don’t have crema, plain sour cream works well as a substitute for creaminess.
• Store-bought taco seasoning can be saltier than homemade blends—taste and adjust salt accordingly before adding more.

FAQ

Storage & Reheating

Store leftover stuffed zucchini in an airtight container in the refrigerator for up to 3 days.

To reheat: Microwave on high for 60–90 seconds, or reheat in a 350ºF oven for about 10–12 minutes until warmed through.

Nutrition (approx.)

Calories: 328 kcal · Carbohydrates: 9 g · Protein: 19 g · Fat: 24 g · Fiber: 2 g · Sugar: 4 g

Nutrition information is an estimate and should be used as a guideline only.