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 mins
Cook Time40 minutes mins
Total Time1 hour hr
Course: Dinner, lunch, Main Course
Cuisine: Mexican
Servings: 8 boats
- 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)
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!
- 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.
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