Taco Stuffed Zucchini Boats

A flavorful dinner without the carbs! These Taco Stuffed Zucchini Boats are a delicious way to get your vegetables. Packed with flavor from homemade taco meat and cheese. It’s a quick and easy dinner for busy weeknights, plus great for meal prep.

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Sometimes we do a low-carb taco Tuesday and make these stuffed zucchini! You get all the flavor of tacos, but instead of tortillas, the filling is stuffed in zucchini boats, topped with cheese, and baked. It’s so good!

It’s summer, so that means I’m getting all of my favorite easy zucchini recipes ready to go. We always end up with lots of it during the summer, and I am always looking for ways to use it. Taco boats are always a winner! This is a fun and healthy way to put a spin on taco night – I can’t wait for you to try it.

Why You Will Love Taco Stuffed Zucchini Boats

• We’re making super easy ground beef taco meat that’s loaded with flavor from chili powder, cumin, and other seasonings.
• I’m showing you the best way to prep your zucchini so you can stuff them full of taco meat.
• You only need 10 minutes of prep time before you pop these zucchini taco boats into the oven until they’re hot with melty cheese!

Ingredients for Cheesy Taco Stuffed Zucchini Boats

• Zucchini – Try and use ones that are about the same size. I pick medium-sized ones.
• Ground beef – You can also use ground turkey or ground chicken if you want!
• Diced onion – I grabbed the diced frozen onion to stick in the freezer to have on hand. No crying while you chop onions! But you can also dice up a fresh onion.
• Chili powder, cumin, garlic powder, and onion powder – You can also use your favorite taco seasoning in place of the individual spices. Make your own homemade taco seasoning if you want extra fresh flavor.
• Canned tomato sauce – Add more flavor and a thicker texture to the taco meat with some canned tomato sauce.
• Shredded cheddar cheese – Other cheese like pepper jack or Monterey jack will also work.

How to Make Taco Stuffed Zucchini Boats

Begin by preparing the zucchini squash. Trim the ends and then slice each one in half lengthwise.

Use a spoon to hollow out the zucchini flesh from each half so that there is space to add the filling. I use a melon baller to make it quick and easy! Then place them on the prepared baking sheet.

Cook the lean ground beef and onions in a large skillet over medium heat. Once the meat is browned, drain off the excess fat.

Add all of the seasoning and tomato sauce to the skillet of ground beef and stir to combine. Simmer the filling for five minutes to thicken it.

Divide the taco meat evenly among the zucchini taco boats. Use a spoon to pile it in the hollowed out part you made.

Bake them for 20 to 25 minutes at 400°F. In the last few minutes of the baking time, sprinkle the cheese over the top.

Bake them until the cheese is melted and the zucchini is tender.

Favorite Taco Toppings

Taco stuffed zucchini is delicious just as it is, but who doesn’t love some taco toppings? Here are some ideas!

• Add a dollop of sour cream.
• Spoon some fresh pico de gallo or homemade salsa over the top.
• Try some creamy avocado salsa! Or, top them with diced avocado.
• We love some guacamole, too!

How to Store Taco Stuffed Zucchini Boats

Store leftovers in an airtight container and they will keep for three to four days. I don’t recommend freezing them because the zucchini won’t hold up well after it’s frozen and thawed.

Can I make cheesy taco stuffed zucchini boats ahead of time?

Yes, this is a great recipe for meal prep. You can make and assemble the boats ahead of time and warm them up later for easy lunches and dinner.

What else can I add to taco stuffed zucchini boats?

You can add so many fun things your taco zucchini boats! Beans, like pinto beans or black beans, would be really tasty and adds more protein. Or, try adding some chopped bell peppers, corn, and fresh chopped cilantro.

This is a great way to use up all the summer zucchini and a great way to get more veggies at dinner. The savory taco filling, cheese, and zucchini is a great flavor combo. Give this one a try this week!

More Easy Recipes You’ll Love!

• Hamburger Zucchini Skillet is a hearty dinner that your family will love!
• Need a great potluck salad? My Couscous Salad is loaded with veggies and easy to make!
• Everyone needs a great Zucchini Bread recipe and mine is always a hit!
• Craving Italian flavors? Try my Italian Stuffed Zucchini Boats!
• Crispy breaded Zucchini Fries are an easy side dish you can make in your air fryer.

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

 

5 from 5 votes

Taco Stuffed Zucchini Boats

Low carb, delicious dinner! Zucchini boats that are filled with homemade taco meat and topped with cheese.

Prep:10 minutes mins

Cook:35 minutes mins

Total:45 minutes mins

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Ingredients

• ▢ 4-5 medium zucchini
• ▢ 1 pound ground beef
• ▢ ½ cup diced onion
• ▢ 1 Tablespoon chili powder
• ▢ 1 teaspoon cumin
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon onion powder
• ▢ 8 ounces tomato sauce
• ▢ ½ cup shredded cheddar cheese
• ▢ Toppings: Diced tomatoes, shredded lettuce, salsa, guacamole etc.

Instructions

• Preheat the oven to 400 degrees Fahrenheit. Line a large sheet pan with edges with aluminum foil for easy clean up.
• Trim off the ends of the zucchini then cut the zucchini in half lengthwise. Scoop the flesh out of the zucchini with a spoon. Place zucchini halves on a baking sheet and set aside.
• In a skillet cook ground beef and onions over medium heat. Drain off grease.
• Add the rest of the ingredients to taco meat and simmer for 5 minutes or until most of the liquid is gone.
• Spoon the meat mixture into the zucchini shells.
• Place zucchini in a preheated oven. Bake for 20-25 minutes.
• About 2-3 minutes before zucchini is done, remove it from the oven, sprinkle cheese on top of it and return to the oven until cheese is melted and zucchini is tender and cheese is melted and golden brown.
• Remove from the oven and serve immediately.

Tips

Can you make them ahead?
Yes, this is a great recipe for meal prep. You can make and assemble the boats ahead of time and warm them up later for easy lunches and dinner.

How long do they keep in the refrigerator?
Keep them in an airtight container and they will keep for three to four days.

Can you freeze them?
I don’t recommend freezing them because the zucchini won’t hold up well after it’s frozen and thawed.

What else can you add to the filling?
You can add beans like pinto beans or black beans. Or, try adding some chopped bell peppers, corn, and fresh chopped cilantro.

Nutrition Information

Calories: 433kcal (22%), Carbohydrates: 14g (5%), Protein: 32g (64%), Fat: 28g (43%), Saturated Fat: 13g (81%), Trans Fat: 1g, Cholesterol: 108mg (36%), Sodium: 607mg (26%), Potassium: 1168mg (33%), Fiber: 4g (17%), Sugar: 9g (10%), Vitamin A: 1534IU (31%), Vitamin C: 41mg (50%), Calcium: 290mg (29%), Iron: 5mg (28%)

© Julie's Eats & Treats ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.