Name: Taco Zucchini Boats
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican-Inspired
Ingredients: 4 medium zucchinis, halved lengthwise and hollowed; 1 lb ground beef or ground turkey; 2 tablespoons taco seasoning; 1 small onion, chopped; 2 cloves garlic, minced; 1/2 cup tomato sauce or salsa; 1 cup shredded cheese (cheddar, Mexican blend, or your favorite); 1 tablespoon olive oil; Salt and pepper to taste; Optional toppings: sour cream, chopped cilantro, diced tomatoes, avocado

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Taco Zucchini Boats are a low-carb twist on taco night, combining all the bold flavors of seasoned taco meat with the freshness of tender zucchini. I hollow out zucchinis and fill them with a hearty taco filling, then top with cheese and bake until bubbly. It’s a simple, delicious meal that satisfies without the extra carbs.

Why You’ll Love This Recipe

I love this recipe because it’s flavorful, wholesome, and customizable. It’s perfect when I want a lighter option that still feels hearty. The zucchini boats hold up well, and the taco filling is so satisfying. Whether I use ground beef, turkey, or even a meatless mix, these boats always hit the spot. They’re easy enough for a weeknight dinner but fun enough for weekend meal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Zucchinis, halved and hollowed
Ground beef or ground turkey
Taco seasoning
Onion, chopped
Garlic, minced
Tomato sauce or salsa
Shredded cheese (cheddar, Mexican blend, or your favorite)
Olive oil
Salt and pepper
Optional toppings: sour cream, chopped cilantro, diced tomatoes, avocado

Directions

I preheat my oven to 375°F (190°C).
While the oven heats, I slice the zucchinis in half lengthwise and scoop out the center with a spoon to create a “boat.”
I brush the zucchini boats lightly with olive oil and season with salt and pepper. Then, I place them in a baking dish.
In a skillet over medium heat, I cook the ground meat until browned. I add chopped onions and garlic, cooking until softened.
I stir in taco seasoning and tomato sauce (or salsa) and simmer for a few minutes to blend the flavors.
I spoon the taco mixture into the zucchini boats and top with shredded cheese.
I bake the boats uncovered for about 20–25 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
I let them cool for a few minutes before adding my favorite toppings like sour cream and cilantro.

Servings and timing

This recipe typically makes 4 servings, depending on the size of the zucchinis. It takes around 10 minutes to prep and about 25 minutes to bake, so dinner is ready in approximately 35 minutes.

Variations

I like switching things up by using ground chicken or even black beans and corn for a vegetarian version. Sometimes I mix in cooked rice or quinoa with the taco filling for a more filling dish. For a spicier kick, I add chopped jalapeños or use a spicy salsa. The recipe is super flexible, so I adjust it to match whatever I have in the fridge.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I pop them in the microwave for 1–2 minutes or reheat in the oven at 350°F until warmed through. If I freeze them, I do it before baking and just add a few extra minutes to the cooking time when baking from frozen.

FAQs

How do I keep the zucchini from getting soggy?

I like to salt the scooped-out zucchini and let them sit for 10 minutes, then blot with a paper towel before filling. This helps draw out excess moisture.

Can I make these ahead of time?

Yes, I often prepare the boats and the taco filling separately in advance. When ready to eat, I just assemble, top with cheese, and bake.

What’s the best cheese to use?

I usually go for a Mexican blend or sharp cheddar, but Monterey Jack and Pepper Jack also melt beautifully and add great flavor.

Are these taco boats keto-friendly?

Yes, especially when I use a low-sugar tomato sauce or salsa and skip any starchy fillers. They’re naturally low in carbs and high in protein.

Can I grill the zucchini instead of baking?

Definitely. I grill the zucchini boats first to get a nice char, then stuff them with the warm taco filling and top with cheese. I let the cheese melt by placing them back on the grill or under the broiler.

Conclusion

Taco Zucchini Boats are one of my favorite ways to enjoy tacos in a healthier, creative format. They’re easy to make, endlessly adaptable, and always full of flavor. Whether I’m cooking for family or meal prepping for the week, this recipe never lets me down.

Taco Zucchini Boats

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Taco Zucchini Boats are a low-carb, flavor-packed twist on taco night. Hollowed zucchini halves are filled with a hearty taco meat mixture, topped with cheese, and baked until bubbly. They’re easy, customizable, and perfect for a wholesome weeknight dinner.

Author: Mayaa
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Main Course
Method: Baking
Cuisine: Mexican-Inspired

Ingredients

4 medium zucchinis, halved lengthwise and hollowed
1 lb ground beef or ground turkey
2 tablespoons taco seasoning
1 small onion, chopped
2 cloves garlic, minced
1/2 cup tomato sauce or salsa
1 cup shredded cheese (cheddar, Mexican blend, or your favorite)
1 tablespoon olive oil
Salt and pepper to taste
Optional toppings: sour cream, chopped cilantro, diced tomatoes, avocado

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Instructions

Preheat oven to 375°F (190°C).
Slice zucchinis in half lengthwise and scoop out the center to create boats.
Brush zucchini boats with olive oil and season with salt and pepper. Place in a baking dish.
In a skillet over medium heat, cook ground meat until browned. Add chopped onion and garlic; cook until softened.
Stir in taco seasoning and tomato sauce or salsa. Simmer for a few minutes.
Spoon the meat mixture into zucchini boats and top with shredded cheese.
Bake uncovered for 20–25 minutes, until zucchini is tender and cheese is melted and bubbly.
Let cool slightly before adding desired toppings like sour cream, cilantro, diced tomatoes, or avocado.

Notes

Salt zucchini after scooping and let sit for 10 minutes to avoid sogginess.
Prep filling and boats ahead of time for quicker assembly.
Use any preferred cheese – cheddar, Monterey Jack, or Pepper Jack all work well.
For a vegetarian version, use black beans, corn, and rice or quinoa.
Grill zucchini boats for a smoky twist before stuffing and finishing under the broiler.