Taco Stuffed Zucchini Boats are full of ground turkey or beef, tons of spicy Mexican flavor, and make an easy low-carb and keto dinner recipe. Learn how to make zucchini boats by stuffing them with your favorite healthy filling ingredients and then baking them in the oven!
Cut both the stem and the blossom ends off.
Slice each zucchini in half lengthwise.
Scoop the seeds out using a spoon with a slightly sharp edge. Leave about ½-inch of zucchini around all sides.
Drizzle 1 tablespoon of oil over all of the insides of the zucchini boats and sprinkle with ¼ teaspoon of salt.
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.
Turn off heat and mix in ¾ cup shredded cheese.