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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.
These taco stuffed zucchini boats also go really well with cilantro lime taco slaw. For an all-in-one take on burritos instead, try keto burrito bowls.
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.
Storage Instructions
- 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
- Melon Baller – This is the easiest way to scoop out the center of the zucchini.
- Sheet Pan – For roasting the zucchini. This one has lasted me for years.
- Nonstick Skillet – I use this pan for everything (including browning beef for this recipe), it’s a kitchen staple and holds up really well.
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.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil or parchment paper.
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Slice the zucchini lengthwise. Use a spoon or melon baller to scoop out some of the centers of the zucchini to make wells.
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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.
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Roast the zucchini in the oven for about 15-20 minutes, until soft.
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Meanwhile, heat another tablespoon (15 mL) of olive oil in a large non-stick skillet over medium-high heat. Add the ground beef, and cook for about 10 minutes, breaking apart with a spatula, until browned.
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Stir in the taco seasoning and water. Cook for 1-2 minutes. Remove from heat.
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When the zucchini are done roasting, use paper towels to pat any moisture from the wells.
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Stuff the taco meat into the zucchini boats. Sprinkle with shredded cheese.
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Bake for about 5 minutes, until the cheese is melted and browned.
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Top the zucchini taco boats with diced tomatoes, onions, avocado, and cilantro, if using.
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Recipe Notes
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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13 Comments
Amber Egan
0Ashleigh Denton
0My first time to make any kind of zucchini boat. I wasn’t the greatest at scooping it out so I did let it roast a few minutes longer.
I also put it on broil at the end to brown the cheese
I cut 3 zucchini and I can say, my husband must have thought because I’m in here cleaning that I didn’t want any outside of my taste test 🤣
He cleared his plate and just came in here for the rest 🤣
Thank you for all your amazing recipes Wholesome Yum!!
Amy L Huntley
0Another amazingly delicious and healthy recipe to use up all of my zucchini!
Samantha
0We are still overflowing with zucchini and I don’t know why this idea never popped in my head! It’s genius! I can’t wait to try it!
Glenda
0Love! Love! Love! Zucchini is one of my favorite vegetables. Top that with one of the world’s most perfect foods, tacos, and it can’t help but be a winning recipe. Thnaks so much for sharing it!
Camille Montemayor
0This is my favorite food now!
Paula
0Such a small change with huge nutritional benefits. My boys were skeptical at first but loved them!
Natalie
0Great idea!! Love that taco Tuesday just got better! Same great flavor too!
Kristyn
0This is a taco I can get behind! Healthier & so tasty!!
Jessica Burgess
0I absolutely LOVED these and my husband did too! They’re now on repeat in our house.
Jennifer
0Such a great way to get more veggies into my kids:) They love tacos!
Toni
0This is packed full of flavors! It quickly became a favorite at my house!
Tammie Rainworst
0We love zucchini boats so much! These are delicious!