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!

You Will Love This Easy Recipe

• 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.
• Pop them in the oven until they’re hot with melty cheese!

This is a fun and healthy way to put a spin on taco night – I can’t wait for you to try it.

Ingredients

• Zucchini – Try and use ones that are about the same size. I pick medium-sized ones.
• Ground beef – You can also use ground turkey!
• Diced onion – I grabbed the diced frozen onion to stick in the freezer to have on hand. No crying while you chop onions!
• Chili powder, cumin, garlic powder, and onion powder – or use your favorite taco seasoning in place of the individual spices.
• Canned tomato sauce
• Shredded cheddar cheese – Or other cheese like pepper jack or Monterey jack.

How to Make Zucchini Boats

The first step is to prepare the zucchini:

• Trim the ends and slice each one in half lengthwise.
• Use a spoon to hollow them out so there is space to add the filling. I use a melon baller to make it quick and easy!
• Place them on the prepared baking sheet.

How to Make the Taco Filling

Cook the 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 and stir to combine. Simmer the filling for five minutes to thicken it.

Assemble and Bake!

Divide the taco meat evenly among the 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.

Add Some 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!

FAQs

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

• 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.

Have you made this? YAY!! Be sure to comment below with a 5 star rating, I definitely want to hear from you!!!

And if you’re like me and snap photos, be sure to tag me on Instagram @julieseatsandtreats or #julieseatsandtreats that way, I’m sure to see your pictures. Enjoy!!!

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!

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5 from 4 votes

Taco Stuffed Zucchini Boats

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

Prep:10 mins

Cook:35 mins

Total:45 mins

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Ingredients

• ▢ 4-5 medium zucchini
• ▢ 1 lb ground beef
• ▢ ½ c. diced onion
• ▢ 1 Tbsp chili powder
• ▢ 1 tsp cumin
• ▢ 1 tsp garlic powder
• ▢ 1 tsp onion powder
• ▢ 8 oz tomato sauce
• ▢ ½ c. shredded cheddar cheese
• ▢ Toppings: Diced tomatoes, shredded lettuce, salsa, guacamole etc.

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Instructions

• Preheat the oven to 400 degrees F. 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%)

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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.