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A row of taco stuffed zucchini boats on a dinner platter.
4.08 from 14 votes
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Mexican Taco Stuffed Zucchini Boats

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.

Course Dinner, lunch, Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 boats
Calories 214 kcal

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

  1. Preheat oven to 400 degrees.
  2. 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.)

  3. 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:

  1. 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.

  2. 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.
  3. 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.

  4. Turn off heat and mix in seasoning ingredients, salsa, and ¾ cup shredded cheese.

  5. 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.

  6. Return the zucchini to the oven and cook for an additional 10-15 minutes.
  7. Serve with chopped green onions or cilantro and enjoy!

Recipe Video

Recipe 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 Facts
Mexican Taco Stuffed Zucchini Boats
Amount Per Serving
Calories 214 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 4g25%
Cholesterol 53mg18%
Sodium 671mg29%
Potassium 462mg13%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 5g6%
Protein 15g30%
Vitamin A 1183IU24%
Vitamin C 40mg48%
Calcium 105mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.