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Zucchini taco boats have all the taco fillings and toppings you love, but instead of putting them in flour or corn tortillas, we are putting them into partially hollowed out zucchini. They are made with taco meat, cheese, and plenty of fresh toppings… all the best parts of a taco! It’s a fresh and healthy twist on taco night.
Why You’ll Love These Zucchini Taco Boats
- Cheesy taco flavors
- Tender zucchini and crunchy toppings
- Comes together in just a few simple steps
- 15 minutes prep time
- Healthy and naturally low carb
Ingredients & Substitutions
This section explains how to choose the best ingredients for Mexican stuffed zucchini boats, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Zucchini – The amount of filling accounts for medium zucchini, not too large or small. You can also swap for yellow squash.
- Oil – I used olive oil, but avocado oil also works.
- Seasonings – Sea salt, black pepper, and taco seasoning. I used my homemade taco seasoning, but store bought is fine as well.
- Ground beef – You could also make these zucchini taco boats with ground turkey or chicken, or even use pre-cooked shredded chicken, similar to the filling I use for stuffed poblano peppers.
- Mexican cheese blend – You can also use a cheddar or sharp cheddar cheese. I went a little light on the cheese this time, because this recipe is already so flavor packed, but feel free to double it if you like a super cheesy topping.
- Tomatoes – I used chopped roma tomatoes. Quartered cherry tomatoes and roasted cherry tomatoes also work great (or even try a scoop of fresh tomato salsa instead).
- Red onions – I love the flavor of red onions, but you could also use white or yellow onions.
- Avocado – Make sure it’s ripe!
- Fresh cilantro – A must for taco anything in my opinion, but if you’re not a cilantro fan, you can skip this.
How To Make Zucchini Taco Boats
This section shows how to make taco boats, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Prep zucchini. Slice zucchini in half lengthwise, and use a melon baller or spoon to scoop out some of the center to make the “boat.”
- Roast. Drizzle zucchini with olive oil and sprinkle with sea salt and black pepper. Roast until soft.
TIP: To avoid watery zucchini, pat dry. Some moisture can collect in the wells, so just use paper towels to dry them out before adding any fillings.
- Make taco filling. Brown ground beef in a large non-stick skillet. Stir in taco seasoning and water and cook to form the sauce.
- Assemble taco boats. Stuff taco meat into zucchini boats and sprinkle with shredded cheese. Bake until cheese has melted. Top with tomato, onion, avocado, and cilantro.
- Store: Store zucchini taco boats in the refrigerator for 2-3 days.
- Meal prep: Roast zucchini, make filling, and prep toppings. Then assemble and bake right before serving.
- Reheat: Reheat without fresh toppings in the microwave, or in a 350 degree F oven, until hot.
- Freeze: The fresh toppings won’t freeze well, but you can freeze the taco boats without them for up to 3 months. For best results, freeze on a parchment paper lined sheet pan until solid, then transfer to a freezer bag. You can reheat from frozen or thaw in the fridge overnight.
More Ideas For Zucchini Boats
If you like this recipe for zucchini taco boats, you might also like some of these other healthy zucchini recipes that stuff fillings into zucchini:
Tools To Make Zucchini Taco Boats
Taco Zucchini Boats Recipe
Zucchini Taco Boats (Easy & Healthy!)
Switch up taco night with these healthy low carb zucchini taco boats! You'll love the cheesy beef filling and fresh toppings.
Recipe VideoTap on the image below to watch the video.
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Tap on the times in the instructions below to start a kitchen timer while you cook.
Slice the zucchini lengthwise. Use a spoon or melon baller to scoop out some of the centers of the zucchini to make wells.
Place the zucchini onto the baking sheet, cut side up. Drizzle with a tablespoon of olive oil and sprinkle with sea salt and black pepper.
Roast the zucchini in the oven for about 15-20 minutes, until soft.
Stir in the taco seasoning and water. Cook for 1-2 minutes. Remove from heat.
When the zucchini are done roasting, use paper towels to pat any moisture from the wells.
Stuff the taco meat into the zucchini boats. Sprinkle with shredded cheese.
Bake for about 5 minutes, until the cheese is melted and browned.
Top the zucchini taco boats with diced tomatoes, onions, avocado, and cilantro, if using.
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Serving size: 2 taco boats
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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