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A zucchini squash that has been made into a boat and stuffed with ground beef and taco filling.
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5 from 1 vote

Mexican Zucchini Boats Recipe

These healthy Mexican Zucchini Taco Boats are the perfect low-carb recipe when you're craving Mexican food. Serve this delicious stuffed zucchini with spicy salsa, guacamole, or sour cream.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dinner, lunch, Main Course
Cuisine: Mexican
Servings: 8 boats

Ingredients

  • 4 zucchini squash about the same size
  • 1 Tbsp. olive oil
  • ¼ tsp. salt

Taco Filling:

  • 2 Tbsp. olive oil
  • 1 bell pepper finely chopped
  • 1 sweet onion finely chopped
  • 2 cloves garlic crushed
  • 1 lb. ground meat beef, turkey, or chicken
  • 2 Tbsp. homemade taco seasoning
  • ½ tsp. salt
  • ¼ tsp. pepper
  • ¼ cup salsa mild or medium
  • 1 cup shredded cheese divided, Cheddar or Mexican blend
  • Green onions or cilantro finely chopped (optional)

Instructions

  • Preheat oven to 400 degrees.
  • Cut both the stem and the blossom ends off of each zucchini and slice in half lengthwise. Scoop the seeds out using a spoon with a slightly sharp edge, leaving about ½-inch of zucchini around all sides. (Reserve the zucchini flesh that was scooped out.)
  • Drizzle 1 tablespoon of oil over all of the insides of the zucchini boats and sprinkle with ¼ teaspoon of salt. Place zucchini flat-side down on a large baking sheet in a single layer and bake in preheated oven for 10 minutes.

Taco Filling:

  • Saute chopped bell pepper, onion, salt, and pepper in 2 tablespoons of oil over medium heat in a large stainless steel skillet for 2-3 minutes.
  • Add 1 cup of chopped zucchini flesh that was previously removed from the boats, and 2 cloves of crushed garlic. Continue sauteeing for an additional 1-2 minutes.
  • Push vegetables to the side of the skillet and add ground meat. Cook for 7-10 minute or until meat is completely cooked through. Drain any excess liquid from the pan when meat is done cooking.
  • Turn off heat and mix in seasoning ingredients, salsa, and ¾ cup shredded cheese.
  • Flip over all of the pre-baked zucchini boats so the hollow cavity is facing up and fill all 8 zucchini boats with equal amounts of the ground meat taco filling mixture. Sprinkle with the remaining cheese.
  • Return the zucchini to the oven and cook for an additional 10-15 minutes.
  • Serve with chopped green onions or cilantro and enjoy!

Video

Notes

  • This recipe can easily be made dairy-free.  Simply substitute a dairy-free cheese in place of the regular cheese.
  • To Store: Keep leftover taco boats in an airtight container in the refrigerator for up to 4 days.
  • To Freeze: Let the boats come to room temperature, then seal in a freezer-safe airtight container. Freeze for up to 3 months.

Nutrition

Calories: 214kcal | Carbohydrates: 9g | Protein: 15g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 53mg | Sodium: 671mg | Potassium: 462mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1183IU | Vitamin C: 40mg | Calcium: 105mg | Iron: 1mg