Mexican Zucchini Taco Boats

These healthy Zucchini Taco Boats are the perfect low-carb recipe when you’re craving Mexican food. Zucchini is stuffed with ground beef or turkey, shredded cheese, and other Southwest flavors and baked into a cheesy keto dinner! Serve this delicious stuffed zucchini with spicy salsa, guacamole, or sour cream.

Zucchini boats…stuffed with Mexican flavored taco goodness?!

Need I say more?

OK. I’ll say a little more.

Actually, I’ll say A LOT more, because these taco stuffed zucchini boats have been ALL the rage in our house lately. If any of you don’t know, my husband and I are TACO LOVERS.

Mexican flavors and ALL types of tacos are often on the menu at the house. (Please see these Roasted Cauliflower Tacos, Easy Shredded Chicken Tacos, Instant Pot Tacos al Pastor, or these Easy Migas if you need further evidence.)

But sometimes I want it all – the delicious spicy flavors of Mexican cuisine WITH more healthy ingredients and WITHOUT all of the carbs.

Let me introduce you to the BEST and EASIEST zucchini taco boat recipe.

If you haven’t dabbled in the world of stuffed zucchini recipe making, your mind is about to be blown! They are SO good, SO easy to make, and have SO many different variations. (Check out these Zucchini Pizza Boats and these Cilantro Lime Chicken Stuffed Zucchini.)

Ingredients

The simple ingredients needed to make this stuffed zucchini recipe include:

• Zucchinis. It’s best to get zucchini that are about the same size and shape so they cook at a similar rate in the oven.
• Ground Meat. Ground beef, turkey, chicken, or even venison can all be used interchangeably. A 93/7 ground meat is ideal for the right balance of fat content and flavor.
• Bell pepper. A red, yellow, or green bell pepper can all be used.
• Onion. Red, yellow, sweet, or white onions all work equally as well.
• Taco Seasoning. You can either make your own Homemade Taco Seasoning, or buy a store bought packet if you’re in a rush. Just make sure you adjust the amount of salt you add if using a packaged kind as they tend to have more than homemade seasoning mixes.
• Cheese. Shredded mild or sharp cheddar, Monterrey Jack, or a Mexican cheese blend will all taste great in this dish.

How to Make Zucchini Boats

Serving

While these stuffed zucchini taste incredible on their own, there are a few easy ways you can freshen them up once they come out of the oven:

• A bit of finely chopped green onions
• A sprinkle of fresh cilantro
• A big ole’ dollop of sour cream
• Diced avocados or homemade guacamole
• Fresh tomatoes
• Homemade salsa

Meal Prep and Storage

• To Prep-Ahead: Prepare the boats and taco filling and store separately. When ready to eat, stuff and bake.
• To Store: Keep leftover taco boats in an airtight container in the refrigerator for up to 4 days.
• To Freeze: Let the boats cool, then seal in a freezer-safe airtight container. Freeze for up to 3 months.
• To Reheat: Warm in the microwave until heated throughout.

Dietary Modifications

The recipe you’ll find below is already gluten-free and low-carb as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:

• Keto – Look for a lower-carb salsa.
• Dairy-Free – Use a dairy-free cheese alternative.

FAQs

Expert Tips and Tricks

• Leave a little. You want at least ¼-inch thickness of the boats left and a lip on each end to keep the filling in.
• Pick medium-sized. All of the zucchini needs to be about the same length and width so they cook up evenly.
• Switch up the meat. Use either ground beef, turkey, venison, or even chicken.
• Add more flavor. Garnish with guacamole, salsa, or sour cream.
• Save time. Prepare the zucchini boats and taco filling in advance, then all that’s left to do is stuff and bake!

More Zucchini Recipes

If you still have plenty of zucchini on hand, here are some yummy recipes you can try!

Zucchini Lasagna Roll-Ups

Crispy Zucchini Fritters

Sautéed Zucchini and Squash

Sautéed Zucchini and Squash

Air Fryer Zucchini Chips

Zucchini Noodles

4.14 from 15 votes

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.

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Course Dinner, lunch, Main Course

Cuisine Mexican

Keyword ground beef, ground turkey, healthy, keto, Mexican, taco

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 8 boats

Calories 214 kcal

London Brazil

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.