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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.

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

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Slice zucchinis in half lengthwise and scoop out the center to create boats.
  3. Brush zucchini boats with olive oil and season with salt and pepper. Place in a baking dish.
  4. In a skillet over medium heat, cook ground meat until browned. Add chopped onion and garlic; cook until softened.
  5. Stir in taco seasoning and tomato sauce or salsa. Simmer for a few minutes.
  6. Spoon the meat mixture into zucchini boats and top with shredded cheese.
  7. Bake uncovered for 20–25 minutes, until zucchini is tender and cheese is melted and bubbly.
  8. 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.

Nutrition

Find it online: https://cookedbymaya.com/taco-zucchini-boats/