Skip the taco shells and enjoy Zucchini Taco Boats filled with savory taco meat. This healthy, low-carb option packs in flavor while sneaking in an extra serving of veggies!
This easy recipe swaps taco shells for zucchini boats, giving you a low-carb way to enjoy all those classic taco flavors. And if you’re looking to make it keto-friendly, simply skip the black beans—it’s that easy!
I typically go with lean ground beef, but ground chicken or turkey works just as well. The recipe is super versatile, so feel free to switch things up and make it your own.
Not only are these taco stuffed zucchini boats delicious, but they’re also a feast for the eyes. With all the colorful toppings, it’s a fresh, vibrant meal that’s just as fun to serve as it is to eat!
Table of Contents
Reasons to Love These Taco Boats
- You can easily make these Zucchini Taco Boats ahead of time and store them in the fridge for quick meals during the week.
- Leftover taco meat mixture or other fillings can be repurposed easily.
- All the taco flavor you love without the extra carbs.
Recipe Ingredients
Zucchini – Medium-sized zucchini work best, giving you plenty of space to fill after hollowing them out.
Taco Seasoning – Store-bought taco seasoning makes it easy, but feel free to use your own homemade taco seasoning if you prefer.
Mexican Cheese – You can’t go wrong with shredded Mexican cheese.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Cheese Alternatives – Swap the Mexican cheese blend for shredded sharp cheddar, pepper jack, or Monterey Jack. You can also sprinkle cotija for a salty finish.
Seasoning – Taco seasoning is great, but you can mix it up with a blend of chili powder, cumin, and garlic. Smoked paprika or cayenne adds extra heat and depth.
How to Make Zucchini Taco Boats
Step #1: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
Step #2: Using a spoon, scoop the centers out of the zucchini halves, making sure to leave a 1/4-inch edge on the outside to create the boats.
Step #3: Place the zucchini in two baking dishes. Brush them with 1 tablespoon of olive oil and season lightly with ⅛ teaspoon salt across all of them.
Step #4: Place the baking dishes in the preheated oven and bake until nearly tender, about 18–22 minutes. They should not be browned. Remove from the oven, but keep the oven on at 400 degrees Fahrenheit (200 degrees Celsius).
Step #5: Heat the remaining 1 tablespoon of olive oil in a 12-inch non-stick skillet over medium-high heat. Add the yellow onion and sauté for 3 minutes.
Step #6: Add the ground beef and garlic to the onion. While cooking, break up the ground beef until it is in taco meat-sized bits and cooked thoroughly. Drain any grease if needed.
Step #7: Stir in the taco seasoning and water, and bring to a boil. Then reduce the heat to simmer.
Step #8: Immediately after reducing the heat, stir in the tomato sauce and black beans.
Step #9: Let the mixture simmer until the sauce reduces to a thick beefy paste, about 3–5 minutes, then remove from the heat.
Step #10: Spoon the beef taco filling into the zucchini boats.
Step #11: Sprinkle the cheese over the top of each boat.
Step #12: Return the boats to the oven and bake until the cheese is melted, about 5 minutes.
Step #13: Sprinkle with tomatoes, red onions, and cilantro.
Step #14: Serve and enjoy!
Expert Tips
Prevent Sogginess – Salt the zucchini flesh and let the boats sit before baking to keep them firm.
Use a Small Spoon – A small spoon is perfect for scooping out the zucchini without damaging the edges.
Topping Bar – Set up a topping bar with salsa, guacamole, and sour cream for a fun, customizable taco night.
FAQs
Top your zucchini boats with diced tomatoes, red onions, cilantro, sour cream, avocado, and salsa. Serve with tortilla chips, cauliflower rice, or Mexican rice for a complete meal.
Yes! Swap the ground beef for ground turkey, chicken, or even crumbled tofu for a vegetarian option.
Storage Information
To store Zucchini Taco Boats, place leftovers in an airtight container and refrigerate them for up to 3-4 days. For best results, store the zucchini, filling, and toppings separately to avoid sogginess.
You can freeze the boats by slightly undercooking them before freezing them to prevent mushiness. When you’re ready to eat, thaw them in the fridge and reheat in the oven at 350°F (175°C) for about 10-15 minutes.
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Zucchini Taco Boats Recipe
Ingredients
- 4 medium-sized zucchini with the stems trimmed - sliced into halves lengthwise (about 2 lbs. of zucchini)
- 2 Tablespoons olive oil - divided
- 1/8 teaspoon salt
- 3/4 cup sweet yellow onion - chopped
- 1 lb. 90% lean ground beef
- 2 teaspoons minced garlic
- 1 package taco seasoning for 1 lb. ground beef
- 2/3 cup water
- 1/2 cup tomato sauce
- 3/4 cups drained and rinsed canned low sodium black beans
- 1 Tablespoon minced cilantro
- 1 1/4 cups shredded Mexican cheese
- 2 medium Roma tomatoes - diced
- 1/2 cup red onions - chopped
- Optional Toppings: sour cream - avocado slices and Mexican hot sauce
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Using a spoon, scoop the centers out of the zucchini halves, making sure to leave a 1/4-inch edge on the outside to create the boats.
- Place the zucchini in two baking dishes. Brush them with 1 tablespoon of olive oil and season lightly with ⅛ teaspoon salt across all of them.
- Place the baking dishes in the preheated oven and bake until nearly tender, about 18–22 minutes. They should not be browned. Remove from the oven, but keep the oven on at 400 degrees Fahrenheit (200 degrees Celsius).
- Heat the remaining 1 tablespoon of olive oil in a 12-inch non-stick skillet over medium-high heat. Add the yellow onion and sauté for 3 minutes.
- Add the ground beef and garlic to the onion. While cooking, break up the ground beef until it is in taco meat-sized bits and cooked thoroughly. Drain any grease if needed.
- Stir in the taco seasoning and water, and bring to a boil. Then reduce the heat to simmer.
- Immediately after reducing the heat, stir in the tomato sauce and black beans.
- Let the mixture simmer until the sauce reduces to a thick beefy paste, about 3–5 minutes, then remove from the heat.
- Spoon the beef taco filling into the zucchini boats.
- Sprinkle the cheese over the top of each boat.
- Return the boats to the oven and bake until the cheese is melted, about 5 minutes.
- Sprinkle with tomatoes, red onions, and cilantro.
- Serve and enjoy!
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NOTES
Nutrition
These taco zucchini boats were flavorful, filling, and surprisingly satisfying!