Craving a mouthwatering meal that's both healthy and incredibly delicious? Get ready to transform your dinner routine with these Chicken Taco Zucchini Boats – a culinary masterpiece that combines the bold flavors of Mexican cuisine with a nutritious twist! Imagine tender zucchini boats filled with perfectly seasoned ground chicken, melted cheese, and a kick of salsa that will make your taste buds dance. Whether you're looking for a low-carb option, a family-friendly meal, or simply want to impress your dinner guests, these zucchini boats are about to become your new obsession!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 medium zucchinis
- 1 lb ground chicken
- 1 packet taco seasoning
- 1 cup salsa
- 1 cup shredded cheese
- Chopped cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease with cooking spray.
- Wash zucchinis thoroughly. Cut each zucchini lengthwise in half. Using a spoon, carefully scoop out the center seeds and flesh, creating a boat-like shape. Leave about 1/4 inch of flesh around the edges to maintain structural integrity.
- Place zucchini boats cut-side up on the prepared baking sheet. Lightly season the inside of each boat with salt and pepper.
- In a large skillet over medium-high heat, cook ground chicken, breaking it into small crumbles. Cook until the chicken is no longer pink and fully browned, approximately 6-8 minutes.
- Add taco seasoning to the cooked chicken. Pour in salsa and stir to combine, allowing the mixture to simmer for 2-3 minutes until the liquid slightly reduces.
- Spoon the seasoned chicken mixture evenly into each zucchini boat, pressing gently to fill completely.
- Sprinkle shredded cheese over the top of each filled zucchini boat, covering the chicken mixture.
- Bake in the preheated oven for 15-20 minutes, or until zucchini is tender and cheese is melted and slightly golden.
- Remove from oven and let cool for 2-3 minutes. Garnish with freshly chopped cilantro before serving.
- Serve hot as a low-carb, protein-packed meal. Optional: Add a dollop of sour cream or additional salsa on the side if desired.
Tips
- Choose uniform zucchinis: Select medium-sized zucchinis that are similar in size to ensure even cooking and consistent presentation.
- Don't over-scoop: When creating the boat, leave about 1/4 inch of flesh to maintain the zucchini's structure and prevent it from becoming too fragile.
- Pat the zucchini dry: After scooping, use a paper towel to remove excess moisture, which helps prevent soggy boats.
- Customize your seasoning: Feel free to adjust the taco seasoning to your taste preferences or make your own homemade blend.
- Cheese tip: For extra flavor, try using a blend of cheeses like pepper jack, cheddar, or Mexican blend.
- Make it ahead: You can prepare the zucchini boats in advance and refrigerate until ready to bake – perfect for meal prep!
- Garnish generously: Fresh cilantro, a squeeze of lime, or a dollop of sour cream can elevate the final dish.
Nutrition Facts
Calories: 366kcal
Carbohydrates: 21g
Protein: 34g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 130mg
