These zucchini taco boats are everything we love about taco night packed into a lighter, veggie-loaded dinner. Tender zucchini gets stuffed with seasoned taco meat, rice, beans, corn, salsa, and plenty of melty cheese for a meal that’s hearty, healthy, and totally satisfying.
Even better? They’re easy to customize with whatever you have in the fridge and perfect for using up leftover taco meat, chicken, or rice.
When we were first married Cade was obsessively healthy. Remember how he wouldn’t eat my Mom’s famous caramel brownies? Ugh, still an eye roller for me. Anyway, we would think up cheap, easy and healthy options for dinner and a Mexican chicken with brown rice was one of our go-to meals. As the years wore on we added different ingredients like corn, beans, and spices.
Fast forward a whole heck of a lot of time and it’s a totally different meal now. When I started hearing about stuffed peppers I immediately thought of stuffed zucchini instead. I mean, stuffed peppers are great, but there’s something I like even more about a stuffed zucchini recipe.
What are Zucchini Taco Boats?
If you’ve never had a zucchini boat, you are missing out! It’s a summer staple at our house when the zucchini plant starts going crazy. It consists of a zucchini sliced in half, scooped out and stuffed with whatever filling you want. For this version, we stuff it with taco filling. We also have a classic Italian stuffed zucchini boat that you should try as well!
Why You’ll Love These Zucchini Taco Boats
- Perfect for busy weeknights
- Easy healthy dinner recipe
- Packed with taco flavor
- Great low carb alternative to tacos
- Family-friendly and filling
- Easy to customize
- Great way to use extra zucchini
- Naturally gluten-free
- Loaded with lean protein and veggies
Ingredients You’ll Need
The ingredient list is full of simple, wholesome ingredients that come together to make a seriously flavorful dinner. Most of them are pantry staples, and the filling is super easy to customize based on what your family loves.
- Zucchinis: The perfect sturdy base for the taco filling while keeping the recipe light and veggie-packed.
- Olive Oil: Helps sauté the meat and vegetables while adding a little richness and flavor.
- Ground Turkey: A lean protein that soaks up all the taco flavors beautifully. Ground chicken, beef, or shredded chicken also work great.
- Cumin: Adds warm, earthy flavor that gives the filling classic taco seasoning taste.
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This Mexican street corn pasta salad takes everything you love about elote—sweet corn, creamy dressing, tangy cheese, and bold spices—and turns it into an easy, crowd-pleasing pasta salad.
This easy Mexican street corn pasta salad recipe is perfect for summer BBQs, potlucks, or an easy make-ahead side dish.
What is Mexican Street Corn Pasta Salad?
Mexican street corn pasta salad is inspired by elote, a popular Mexican street food made with grilled corn, creamy sauce, cheese, lime, and spices. You all loved our Mexican street grilled corn salad so we added some pasta for a hearty, flavorful side dish.
Why You’ll Love This Recipe
- Packed with bold Mexican street corn flavor
- Creamy, tangy, and slightly smoky
- Perfect for BBQs and potlucks
- Easy to make ahead
- Great as a side or a light main dish
Ingredients for Mexican Street Corn Pasta Salad
- Corn (grilled or roasted): sweet, smoky flavor (the star!)
- TIP: Most grocery stores sell roasted corn in the freezer section which is a great shortcut!
- Butter: adds richness and helps bring out the natural sweetness of the corn
- Salt: enhances the flavor of the corn and the overall dish
- Pasta (ditalini or similar): hearty base that holds the dressing well
- Cotija Cheese: adds a salty, crumbly bite that’s classic for elote
- Avocados: add a creamy texture and fresh flavor
- Cilantro: adds a bright, herby finish
- Red Onion: adds a sharp bite and a little crunch
For the Dressing:
- Mayonnaise or Mexican Crema: adds a creamy base that coats everything evenly
- Sour Cream: adds tanginess and balances the richness
- Chili Powder: adds a mild smoky flavor and a hint of spice
- Cumin: adds warm, earthy flavor
- Lime Zest & Juice: adds brightness and a fresh citrusy kick
- Garlic: adds bold, savory depth
- Salt + Pepper: enhances and balances all the flavors
Prep Dressing Ahead!
I made the sauce 2 days early and found it to have more flavor so you can totally prep ahead. Just store it in an airtight co
If you’re looking for a salad that actually keeps you full, this Grilled Chicken Salad is it. Tender grilled chicken, creamy avocado, sweet grilled corn, crunchy roasted chickpeas, and queso fresco are tossed together with a zesty homemade southwest ranch dressing for a salad that’s hearty enough to be dinner.
It’s fresh, colorful, packed with protein, and loaded with bold Southwest flavors in every bite. Whether you’re meal prepping lunches or serving dinner on a warm summer night, this is one of those salads everyone gets excited to eat.
Why You’ll Love This Grilled Chicken Salad
- Protein-packed from chicken and chickpeas
- Hearty enough for lunch or dinner
- Full of fresh vegetables and bold flavor
- Crispy roasted chickpeas add amazing crunch
- Homemade southwest ranch dressing is easy and delicious
- Great for meal prep
- Naturally gluten-free
- Ready in about 45 minutes
Ingredients You’ll Need
Don’t let the ingredient list fool you—everything in this southwest salad with roasted chickpeas is easy to find and worth every bite.
Roasted Chickpeas
- Chickpeas: Also called garbanzo beans, chickpeas become wonderfully crispy in the oven and add protein, fiber, and crunch to the salad.
- Olive Oil: Helps the chickpeas crisp up while adding rich flavor and helping the seasonings adhere.
- Paprika: Adds a mild smoky sweetness and beautiful color to the roasted chickpeas.
- Ground Cumin: Brings warm, earthy Southwest flavor that pairs perfectly with the chicken and corn.
- Kosher Salt: Enhances all the flavors and helps season the chickpeas from the inside out.
Southwest Ranch Dressing
- Sour Cream: Creates a creamy, tangy base for the dressing.
- Mayonnaise: Adds richness and helps create a smooth, classic ranch texture.
- Lemon Juice: Brightens the dressing and balances the richness with fresh acidity.
- Fresh Dill: Gives the dressing that signature ranch flavor and fresh herbaceous taste.
- Garlic Powder: Adds savory depth without overpowering the dressing.
- Chili Powder: Brings mild heat and smoky Southwest flavor.
- Taco Seasoning: Adds extra layers of spices and enhances the Southwestern flavor profile.
- PRO TIP: This is the key to this salad!
For the Salad
This creamy chicken enchilada casserole is one of those recipes that’s been passed down, made on repeat, and requested again and again. Instead of rolling individual enchiladas, everything is layered into a casserole dish, making this recipe faster without sacrificing flavor.
It’s rich, comforting, incredibly easy to throw together and exactly the kind of dinner my mom relied on when feeding our family. I remember specifically having this casserole one year while we were camping. We were all tired, it was dark and rainy, and my mom baked it up in our camper. I knew immediately what it was by the smell…absolute torture. I hated the stuff!
It took me years to embrace the creamy, satisfying goodness and now it’s one of my favorites! If you’re looking for a dependable, crowd-pleasing chicken enchilada casserole, this one is a keeper.
Why You’ll Love This Chicken Enchilada Casserole
- Creamy, comforting, and full of flavor
- Easier than traditional enchiladas—no rolling required!
- Perfect for make-ahead dinners and makes great leftovers
- Family-friendly and great for feeding a crowd
- Uses simple, easy-to-find ingredients
- Budget-friendly
Ingredients You’ll Need
This creamy chicken enchilada casserole is made with simple pantry and fridge staples. It’s the same recipe that mom used growing up, but I’ve zhuzhed it up a little with some extra spices for bolder flavor.
- Onion: Adds a mild sweetness and savory base flavor to the casserole.
- Garlic: <
This rich and creamy Tres Leches Cake is a classic Latin American dessert made with three kinds of milk for an ultra-moist, tender cake. It’s an easy recipe you can make at home for celebrations, holidays, or anytime you want a sweet treat. It’s finished with cinnamon, chocolate shavings, and fresh berries.
Tres Leches Cake is Spanish for “3 milk” cake. It has three kinds of milk: evaporated milk, sweetened condensed milk, and a little bit of heavy cream. This cake recipe is the perfect make-ahead dessert and it’s even better than the one at your favorite mexican restaurant. The cake base itself is chiffon. It’s spongy and light, which is perfect for absorbing the moisture from all three milks, making it to die for!
Ingredients for a Tres Leches Cake
A tres leches cake is essentially a poke cake, just like our popular lemon jello cake. You’re going to need basic cake-making ingredients, the 3 milks, and then ingredients to make the whipped cream on top and whatever garnishes you might want to add. Here is everything you will need:
For the Cake:
- Flour: Just regular all-purpose flour is all you need
- Baking Powder: acts as a leavening agent to give the cake rise and fluffiness
- Salt: enhances all the flavors
- Eggs: You’ll separate the eggs and add the egg yolks and egg whites separately into the batter
- Sugar: just regular white granulated sugar
- Whole Milk: helps bind all the ingredients together
- Vanilla: adds flavor
Leches
- Evaporated Milk: can be found in the grocery store on the baking aisle
- Sweetened Condensed Milk: can be found on the baking aisle
- Heavy Cream: Whole milk also works if you don’t have cream
For the Icing:
- Heavy Whipping Cream: the base for the whipped cream
- Sugar: adds sweetness
- Vanilla Extract: adds flavor
Decoration:
- Strawberries: sliced thin
- Cinnamon: just a little sprinkle over the top adds a great pop of flavor and warmth
- Shaved Chocolate: see the section below for instructions on how to shave chocolate
The measurements for each ingredient can be found in the recipe card down below. Keep scrolling for all the details.
Making This Recipe
This recipe might seem a little over