Zucchinis are versatile veggies, which are great for roasting, dipping, and stuffing. Try these easy-to-make zucchini boats filled with ground beef, cheese, and loads of flavor.CACFP CREDITING INFORMATION½ cup vegetable2 oz eq meat/meat alternateSOURCE Team Nutrition CACFP Easy Recipe ProjectTeamNutrition.USDA.gov
Wash hands with soap and water for at least 20 seconds.
Preheat oven to 400 °F.
Spray steam table pan with nonstick cooking spray.For 25 servings, use 2 full steam table pans (12" x 20" x 2½").For 50 servings, use 2 full steam table pans (12" x 20" x 2½") and 1 half steam table pan (10⅜” x 12¾“ x 2½”).
Remove the ends from each zucchini. Cut in half lengthwise. Using a spoon, hollow out the inside of each zucchini half.
Place zucchini on the steam table pan, skin side down. Bake for 10 minutes. Heat to an internal temperature of 140 °F or higher for at least 15 seconds. Remove from the oven.
While zucchini is roasting in the oven, brown ground beef in skillet on medium-high heat. When beef is no longer pink, about 10–15 minutes, add taco seasoning and water. Stir. Cook for 5 minutes, or until taco seasoning and water have cooked into the beef. Remove from heat. Heat to 165 °F or higher for at least 15 seconds. Wash hands after touching uncooked ground beef.For 25 servings, use a large skillet.For 50 servings, use an extra-large skillet or tilt skillet.
Add cheese to seasoned beef. Stir.
Place ½ cup (2⅔ oz) taco meat in each zucchini boat.
Place zucchini boats in the oven. Bake for 10 minutes. Heat to an internal temperature of 140 °F or higher for at least 15 seconds.
Serve 1 zucchini boat. Serve immediately, or keep warm at 140 °F or higher.
Zucchini Boats for Ages 6-18
Amount Per Serving (1 Zucchini Boat)
Calories 157Calories from Fat 72
% Daily Value*
Total Fat 8g12%
Saturated Fat 3g19%
Total Carbohydrates 4g1%
Dietary Fiber 1g4%
Total Sugars 1g1%
Zucchini, Fresh: 5 lb 8½ oz
Zucchini, Fresh: 11 lb 1 oz
Contains milk (cheddar cheese). Taco seasoning can be a hidden source of common allergens, which include milk, peanuts, tree nuts, eggs, fish, shellfish, soy, wheat, and sesame.
Serve a variety of foods during the week to balance out an occasional meal that may be higher in sodium or saturated fat.