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These chipotle stuffed zucchini boats are packed full of chipotle taco ground beef and topped with sharp cheddar cheese. Super simple to make and totally delicious!
We eat with our eyes first, and these impressive-looking chipotle stuffed zucchini boats are not only fun to look at, but delicious to eat.
They’re full of smoky chipotle peppers, and savory ground beef, nestled in sweet zucchini boats, topped with gooey melted cheddar cheese.
Even the pickiest of eaters won’t be able to resist these!
Trust me, your whole family will love these chipotle stuffed zucchini boats.
If you’re looking for another option try my Ground Chicken Parmesan Stuffed Zucchini Boats!
Ingredients for chipotle stuffed zucchini boats
- Zucchini – Sweet and fresh, zucchini is the perfect veggie to make our edible boats.
- Ground beef – Ground beef is affordable and packed with protein and flavor.
- Spices – Chili powder, garlic powder, cumin, oregano, smoked paprika, and chipotle chile powder are a harmonious blend of savory and smoky flavors that will give our zucchini boats tons of flavor!
- Chipotles in adobo sauce – These smoked jalapeños (also known as chipotles) are found in the canned section of the international food aisle of most major grocery stores.
- Onion – A classic addition that will provide a subtle earthy flavor.
- Red bell pepper – This veggie will add color and sweetness.
- Sharp cheddar cheese – Sharp cheddar cheese is my favorite. It melts beautifully and has a great flavor. Feel free to use your favorite cheese on top!
How to pick the perfect zucchini
Most importantly, a great tip for making these chipotle stuffed zucchini boats is making sure that all of your zucchini are roughly the same size, so they cook evenly.
The best size zucchini for the job, are smaller zucchinis.
Big zucchini is often bitter, and not as tender and sweet as smaller ones.
Alternate proteins
Now, if you’re not a fan of ground beef, no worries!
These chipotle stuffed zucchini boats are versatile and can be adjusted to your tastes.
Ground chicken, turkey, or pork would work wonderfully here.
If you’re looking to keep it vegetarian, there are a number of soy-based ground meat-substitute products available at most major grocery stores as well.
Storage and leftovers
Lastly, these will keep well, stored in an airtight container in the refrigerator for up to 4 days.
To reheat, simply place boats in a microwave-safe dish draped with a damp paper towel, and heat for 3-4 minutes or until heated thoroughly.
More zucchini recipes
- Craving something sweet? Try my Chocolate Zucchini Date Cake.
- Love all things Greek? Try my Greek Zucchini Fritters.
- Want to pickle something? Try my Sweet and Spicy Zucchini Pickles.
- Looking for something Italian? Try my Zucchini Lasagna Rolls.
Chipotle Stuffed Zucchini Boats
Ingredients
- 3 smalli zucchini
- 3/4 pound ground beef
- 1-1/2 teaspoons chili powder
- 3/4 teaspoon garlic powder
- 3/4 teaspoon cumin
- 3/4 teaspoon oregano
- 3/4 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon chipotle chile powder
- 1/2 cup water
- 1 whole chipotle chile pepper in adobo sauce, chopped
- 1/2 cup chopped red bell pepper
- 1/3 cup chopped yellow onion
- 1 cup shredded sharp cheddar cheese
Instructions
- Preheat the oven to 350 degrees F.
- Cut the tops off the zucchini and cut lengthwise.
- Scrape out the seeds and a small amount of the inside squash. Don't throw away the scraped-out insides. Save them for the filling.
- Set aside zucchini boats until ready to stuff.
- In a large skillet set over medium-high heat add ground beef.
- Cook until browned, draining off the fat if necessary.
- Add in chili powder, garlic powder, cumin, oregano, smoked paprika, kosher salt, chipotle chile powder, and water. Stir to combine and cook down until the water is evaporated.
- Toss in chipotle pepper, red bell pepper, yellow onion, and zucchini insides. Cook until the vegetables start to soften, about 7 minutes.
- Line a large rimmed baking sheet with foil and lay out all six zucchini boats.
- Divide the filling by six and spoon it into the zucchini.
- Equally, divide cheese and sprinkle it over each zucchini boat.
- Bake uncovered for about 30 minutes. If your zucchini is very large it may take a little longer to bake.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These look and sound amazing! I love zucchini boats. I’ll be honest I’ve only done veggie versions–never with meat, so I can’t wait to give this a try!
Woohoo does this sound good! I’ve been digging some zucchini boats on Pinterest, looks like I have another idea to add. 🙂 Did you use a canned chipotle pepper in adobo sauce?
Yes! I’m going to note that in the recipe 🙂 I hope you give it a try. They were soooooo good!
Chipotle or buffalo anything is a huge hit in my house! I love that everything is contained oin one little zucchini half! Great idea.
Oh my gawwwwwwwd.
Oh oh oh. This looks fantastic…Thankfully it’s almost lunch because now I’m starving.
I’m drooling. My favorite flavor combo on my favorite veggie. YUM. I love this creation!!
These zucchini boats look so colorful, and loaded with flavor!