Zucchini Taco Boats are loaded with nutrition, a ton of cheese, and all your favorite taco flavors. This low carb, family approved easy summertime dinner pairs well with a variety of sides, and is ready from start to finish in less than one hour.
When the zucchini harvest reaches its peak in summer, you need a variety of tasty ways to enjoy it, or you'll be knee-deep in it! Zucchini Slaw, Cheesy Rice Zucchini Casserole, and Creamy Avocado Zucchini Salad are some of my regular go-tos.
But when it's taco night (or just because), one of my favorite zucchini meals to make is this super flavorful and fun taco zucchini boats recipe.
This delicious dinner comes together in a flash. You simply scoop out the flesh and seeds, and fill the hollow zucchini shells with sauce, precooked taco meat, beans and green chilis.
Taco stuffed zucchini boats get topped with a ton of cheese and other favorite toppings. And the best part is, this nutritious meal is a dinner you can feel good about.
With zucchini standing in for taco shells and tortillas, this recipe is extremely low in carbs, tastes great, and is loaded with protein and vitamins.
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👪Why you'll love it
| Great make ahead recipe- This meal can be prepped ahead, saving you time on a busy night. Make the taco meat ahead of time, or even use leftover taco meat. Simply stuff the zucchini boats right before baking and you're good to go! Very customizable- Every house has its favorite sauces and toppings on taco night. Add them to this recipe and make it your own! Kid approved- Kids love tacos, toppings, and cheese, making this meal an instant winner. Taco zucchini boats bake in the oven and get a little crispy on top--just like a pizza! It's the best of both worlds, and is definitely healthier too. |
🥘Ingredients
- firm, fresh zucchini- choose medium sized, roughly 6-7 inches long; this recipe doesn't require you to boil or bake the zucchini before stuffing
- olive oil spray, salt & pepper- these basics are used to dress the zucchini cavities
- ground beef- choose lean or extra lean
- taco seasoning packet- your favorite brand + water
- chopped green chilis- all you need is one little can for added flavor
- black beans- for added protein and heartiness
- taco sauce- for a sweeter flavor profile, choose enchilada sauce
- shredded Mexican cheese blend- you can also use shredded cheddar, Colby Jack, or Pepper Jack
- green onions- added to the top after baking; if you don't use these, consider adding chopped onion to the meat mixture in the frying pan
- sour cream or queso sauce- drizzled on top after baking for added creaminess
See recipe card for quantities.
🔪Instructions
- Step 1: Prepare zucchini by scooping out the flesh and seeds; spray with olive oil; add salt and pepper.
- Step 2: Add a layer of taco sauce; then pile in cooked and drained taco meat mixture (includes chilis and beans).
- Step 3: Sprinkle a generous amount of cheese on top of each zucchini boat.
- Step 4: Bake for 30 minutes. Remove from heat; add additional cheese and green onions; drizzle with sour cream or queso sauce. Serve immediately.
Hint: There's no need to overcook the meat. Cook until no longer pink; then drain excess fat and liquid before adding seasoning packet and water. The meat will cook more in the oven.
📖Variations
- Spicy - add a diced jalapeño to the meat mixture when cooking; replace the can of chiles with Ro-tel hot diced tomatoes with habaneros
- Turkey - use ground turkey (or chicken) instead of beef
- Toppings deluxe - add fresh, diced tomatoes, chopped avocado, and cilantro to the top, along with the green onions and sauce
See South of the Border Salsa and Easy Cheesy Guacamole for more topping ideas.
🍽Equipment
- frying pan
- meat chopper
- large cutting board
- chef's knife
- melon baller, small scoop or spoon
- measuring cup
- colander
- stirring spoon
- lasagna pan, or large glass baking dish, at least 13x9
🍶Storage
Store baked zucchini boats in an airtight container and refrigerate for up to 3 days. Reheat in the oven, loosely covered with foil (so the cheese and contents don't dry out) at 375 degrees until heated through.
Freezing isn't recommended. Zucchini is too water based.
💭Top tip
Your bake time will largely depend on the size of the zucchini and how much flesh was scooped out before filling (take time to make sure all zucchini boats have the same uniform thickness around the edges). You'll know the zucchini taco boats are done baking when the outer shell is still slightly firm, but the flesh is almost fork tender and the cheese is lightly browned.
🗨️FAQ
Slice the zucchini in half lengthwise. Then use a melon baller to remove the flesh and seeds, aiming for ¼ inch thickness remaining on all sides.
That's the result of over baking. When the skin gets too soft, it gets saturated from all the water in the zucchini, leading to sogginess. Keep an eye on the zucchini toward the end of bake time. You want the outer shell to still be slightly firm when you remove the zucchini from the oven.
Yes! The skin is thin and very edible. Plus it contains nutrients that you don't want to miss out on.
🥄Related
Looking for other recipes like this? Try these:
🍴Pairing
These are my favorite dishes to serve with Zucchini Taco Boats:
📋Recipe
Zucchini Taco Boats
Equipment
- large frying pan or saucepan
- meat chopper
- large cutting board
- chef's knife
- melon baller, small scoop or spoon
- measuring cup
- colander
- stirring spoon
- lasagna pan, or large glass baking dish, at least 13x9 lightly sprayed with olive oil
Ingredients
- 4 firm, fresh zucchini medium sized, roughly 6-7 inches long
- olive oil spray
- salt & pepper to taste
- 1 lb. lean ground beef or ground turkey
- 1 (1.25 oz.) taco seasoning packet + water
- 4 oz. chopped green chilis drained
- ¾ cup (half 15 oz. can) black beans rinsed & drained
- 1 cup taco sauce
- 8 oz. shredded Mexican cheese blend
- green onions chopped; for topping
- sour cream or queso sauce for topping
Instructions
- Preheat oven to 400℉.
- Cook beef in large skillet until no longer pink; drain fat and excess liquid. Add taco seasoning and water (per package instructions); cook until mixture thickens.
- Remove from heat; add green chilis and black beans to the skillet and stir to incorporate.
- Prep zucchini by cutting in half lengthwise. Use a melon scoop or spoon to scoop out the flesh and seeds, aiming for ¼ thickness remaining on all sides (to save time, do this step while meat cooks).
- Place zucchini halves, skin side down, in baking dish that's lightly coated with olive oil.
- Lightly spray each zucchini cavity with olive oil; add salt and pepper to taste.
- Drizzle 2 T. taco sauce into each cavity, then fill with meat (about ⅓ cup in each); press mixture firmly into boats with back of spoon.
- Sprinkle shredded cheese on top of each, reserving ½ cup for when the taco boats are finished baking.
- Bake uncovered for 30-35 minutes (see notes below). Remove from oven and sprinkle with remaining cheese.
- Top with green onions and drizzle each boat with sour cream or queso sauce. Serve immediately.
Barbara K says
This sounds like a fun way to serve a quick and nutritious meal.
Kitchen Ready Betty says
It definitely is, and so flavorful too!