Taco Stuffed Zucchini Boats
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These keto Taco Zucchini boats are delicious stuffed zucchini filled with seasoned ground beef, bell peppers, and topped with cheese and a spicy salsa.
Taco zucchini boats are a flavorful and nutritious alternative to traditional tacos. Instead of using tortillas, this recipe replaces them with hollowed-out zucchini halves, creating a boat-like shape that holds all the delicious fillings. By using zucchini as a base, you can enjoy the taco experience with fewer calories, very few carbs, and more vitamins and minerals.
It’s a great way to use up all of that amazing summer zucchini (though we eat it year round in my house!), sneak some veggies into a family meal, and get all of those taco flavors you love without ever missing that crunchy shell.
What is in Taco Zucchini Boats?
- Zucchini – We like to use a medium-sized zucchini for this so there is ample room to stuff the zucchini with the filling once you hollow it out.
- Ground Beef – We use a lean ground beef to reduce the amount of fat. If you want to change things up you can mix half ground beef and half Italian sausage, or use ground turkey or ground chicken.
- Bell peppers – We use a mix of yellow and red bell peppers to add a little color but feel free to through in some green bell peppers as well.
- Taco Seasoning – Make your own homemade taco seasoning or purchase a packet at the store.
- Cheddar Cheese – You can’t go wrong with some shredded sharp cheddar.
- Salsa – Use our 5 minute restaurant-style salsa or buy a jar at the store.
Just like any taco you can add whatever toppings you like. Try some pickled jalapenos, pickled red onions, sour cream, and guacamole!
How to Make Taco Zucchini Boats:
Step 1 – Prepare oven. Preheat oven to 400°F
Step 2 – Prepare zucchini. Prepare your zucchini by trimming off the stem end. To do this I just gently round the end of the zucchini with a knife, removing the stem. Then cut each zucchini in half length-wise. Use a measuring spoon (teaspoon) to hollow out the zucchini forming a boat. Note: You can also just trim the ends with a straight cut I just like to keep the rounded so nothing spills out the end when I fill the boats.
Place the zucchini boats in a greased baking dish and sprinkle a small amount of salt over them.
Step 3 – Brown the beef. In a skillet over medium heat brown the ground beef.
Step 4 – Make the filling. Add bell peppers, taco seasoning, salt, and ¼ cup of water to the ground beef. Continue to cook until vegetables are softened and water has been absorbed.
Step 5 – Fill. Once the beef mixture is ready fill each zucchini boat with the beef and vegetable mixture. Top the zucchini boats with cheddar cheese.
Step 6 – Bake. Bake for 20 minutes or until zucchini has softened and cheese is melted.
Step 7 – Topping. Evenly spread the salsa over boats before serving. You can also add a little sour cream to each if you like!
Frequently Asked Questions
Yes, zucchini boats can be a great option for those following a ketogenic (keto) diet. Zucchini itself is a low-carb vegetable, making it a suitable choice for keto-friendly recipes. When used as the base for zucchini boats, it provides a satisfying and nutritious alternative to higher-carb options like tortillas or bread.
To keep zucchini boats keto-friendly, it’s essential to pay attention to the fillings and toppings you choose. By using zucchini as a base and choosing low-carb fillings and toppings, you can enjoy delicious zucchini boats while maintaining a ketogenic lifestyle.
Yes, you can make these up to 2 days ahead of time. Follow all of the instructions up to step 6, filling the boats. After each one is stuffed cover tightly (or store in an airtight container and put the back in the casserole dish before baking). When you are ready to cook them just sprinkle the cheese on top and bake.
This may take slightly longer since they will be cold but just keep an eye on them and use a fork to test when the zucchini has softened.
Alternatively I bake mine and then keep the leftovers in the refrigerator to heat up for a quick lunch during the week. They reheat great!
I don’t recommend freezing zucchini boats because zucchini gets mushy when it is frozen and reheated. You can make the filling ahead of time and keep it in an airtight container in the freezer for up to 1 month. Then all you have to do is prepare the zucchini, spoon the thawed out filling into each one, top with cheese, and bake!
What is the Best Way to Reheat Zucchini Boats?
When it comes to reheating zucchini boats, there are a few methods you can choose from depending on your preference and convenience. Here are a couple of recommended ways to reheat zucchini boats:
- Oven Method:
- Preheat your oven to 350°F (175°C).
- Place the zucchini boats on a baking sheet or in an oven-safe dish.
- Cover the zucchini boats with foil to prevent them from drying out.
- Heat them in the oven for about 15-20 minutes or until they are heated through.
- Remove the foil during the last few minutes of heating to allow the cheese to melt and the tops to crisp up if desired.
- Once heated, carefully remove from the oven and serve.
- Microwave Method:
- Place the zucchini boats on a microwave-safe plate.
- Microwave them on high power in 30-second intervals, checking for doneness and stirring the filling between intervals.
- Continue microwaving until the zucchini boats are heated through. The time required will depend on the power of your microwave and the size of the zucchini boats.
- Once heated, carefully remove from the microwave and let them cool for a minute or two before serving.
It’s important to note that reheating zucchini boats in the microwave may result in softer zucchini texture compared to the oven method, which can help retain some of the initial crispness. However, both methods will effectively reheat the zucchini boats and allow you to enjoy them once again.
Remember to use caution when handling hot zucchini boats, and always check the internal temperature to ensure they are heated thoroughly before serving.
What to Serve With Stuffed Zucchini
- Coleslaw – Keep the meal keto with avocado keto coleslaw or spicy jalapeno coleslaw.
- Cauliflower Spanish Rice
- Mixed Green Salad
- Cucumber and Tomatoes Salad
- Instant Pot Black Beans
- Instant Pot Pinto Beans {No Soak}
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Taco Stuffed Zucchini Boats
Ingredients
- 4 Zucchini
- 1 pound Ground beef
- ½ cup Bell Peppers, mixed Red & Yellow, finely diced
- 2 tablespoons Taco seasoning
- 1/4 teaspoon Salt
- ¼ cup Water
- 8 ounces Cheddar cheese, shredded
- 1/2 cup Salsa
Instructions
- Preheat oven to 400°F
- Prepare your zucchini by trimming off the stem end. To do this I just gently round the end of the zucchini with a knife, removing the stem. Then cut each zucchini in half length-wise. Use a measuring spoon (teaspoon) to hollow out the zucchini forming a boat.
- Place the zucchini boats in a greased baking dish and sprinkle a small amount of salt over them.
- In a skillet over medium high heat brown the ground beef.
- Add bell peppers, taco seasoning, salt, and ¼ cup of water to the ground beef. Continue to cook until vegetables are softened and water has been absorbed.
- Once the beef mixture is ready fill each zucchini boat with the beef and vegetable mixture.
- Top the zucchini boats with cheddar cheese.
- Bake for 20 minutes or until zucchini has softened and cheese is melted.
- Evenly spread the salsa over the zucchini boats before serving.
Nutrition
This post was originally published on June 4, 2015. It was republished on July 15, 2019 with slightly updated recipe and new photos.
I’ve never made Zucchini boats but love the fresh produce of Summer! I’m going to have to make these for sure! #client
These look so delicious! I love tons of veggies as the weather gets warmer and these look like something my whole family would eat! Pinning, thanks for sharing!
Visiting from Jordan’s Onion blog hop
Fresh and fabulous!
My hubby is never a fan of zucchini’s, but I love them. I think this salsa would definitely be a selling point for him!
Thanks coffee linking up to Marvelous Monday on Smart Party Planning.
We love to buy organic zucchini at Costco so I will try this the next time I pick some up
looks very tempting and delicious!
This looks delicious! I love tex mex anything! 🙂
Mmmmmmmmm looks so good! Pinned and will definitely try this recipe. 🙂 Thanks for sharing on Friday Favorites!
These look super yummy and healthy too!! I would love if you stopped by and shared on My 2 Favorite things on Thursday Link party!! It’s still open!! I’d love to have you!!
I love these! So simple, yet so healthy and yummy. Thanks for the inspiration.
Wow! That looks incredible. I’m so impressed. Pinned and tweeted. We appreciate you stopping by to party with us. We hope to see you, Monday at 7 pm. Happy Sunday! Lou Lou Girls
Delicious! Great way to use up all that zucchini!! You can do this with summer squash too – and it actually holds the ground beef mixture better!
This is such a delicious meal! I have made it twice so far – the first time was with the zucchini boats and the second time was with the zucchini and squash cut up and baked in oven then mixed with other ingredients for a casserole. The flavors meld so great together!
First time I’ve made these, they were delicious! Healthy, yummy, and filling
OMG…made these tonight! SO GOOD! I added cabbage (had some left over) and used Jack cheese. Salsa and sour cream was great on them.
Delicious Tex-Mex twist! Loved the zucchini boats and the quick salsa. A must-try recipe! 👌🌮