Mexican Stuffed Zucchini – Easy Dish For Those Large Squash by Rockin Robin

Try this easy Mexican stuffed zucchini dish. Now you have a recipe for those giant zucchini that you didn’t know what to do with!
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This side dish can be put together anytime and easily. We stuff our zucchini with ground beef, onion, garlic, and my very own taco seasoning made from scratch.

It’s much healthier than those packages of taco seasoning you find in the store.

I’ll show you how to pre cook the zucchini so that it turns out perfect after you bake them in the oven. It’s slightly firm and never soggy.


2 large zucchini cut in half
1 1/2 lbs of ground beef
1 large yellow onion, super fine dice
4 cloves of garlic, minced
2 1/2 – 3 tsp. Rockin Robin’s taco seasoning
1/2 cup water
2 cups of the scooped out zucchini, chopped up
grated cheese, monterey jack, cheddar, goat cheese, or your favorite
olive oil
salt to taste


Preheat oven to 350 degrees F.

Trim off the ends of the zucchini and slice in half length wise. Scoop out the flesh leaving a 1/4 inch thick shell.

Place the scooped out zucchini in a bowl and set aside.

Brush the zucchini boats with olive oil inside and out. Bake in a 350 degree F. oven for 15 to 20 minutes or until they are slightly tender.

Saute the onion in olive oil in a large frying pan over medium high heat. Add the ground beef after 2 minutes and cook until the hamburger is no longer pink.

Drain any excess oil and return pan to the stove. Add the garlic and stir to combine. Then add the taco seasoning and water and stir till mixed in.

Add the chopped up zucchini to the beef and cook over medium heat for 5 minutes.

Stuff the zucchini with the meat mixture, mounding slightly. Top with grated cheese and bake in the oven at 350 degrees F. for 20 to 30 minutes.

Serve immediately and enjoy!

This dish is gluten free.

Thanks for watching and sharing!
Rockin Robin
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Music by Kevin MacLead
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