Taco Zucchini Boats {Keto}

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.

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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

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:

1. 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.
2. 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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Servings: 8

Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Total Time: 40 minutes mins

Taco Zucchini Boats

These keto Taco Zucchini boats are made with fresh zucchini stuffed with seasoned ground beef, bell peppers, and topped with cheese and a spicy salsa.

Print Recipe

5 from 6 votes

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

Serving: 1boat, Calories: 191kcal, Carbohydrates: 6g, Protein: 14g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 47mg, Sodium: 442mg, Potassium: 430mg, Fiber: 2g, Sugar: 4g, Vitamin A: 908IU, Vitamin C: 30mg, Calcium: 225mg, Iron: 1mg

Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.

Author: Kat Jeter & Melinda Caldwell

Course: Dinner

Cuisine: American

Keyword: keto dinner recipe, low carb dinner recipe, low carb taco, zucchini boats, zucchini recipe

This post was originally published on June 4, 2015. It was republished on July 15, 2019 with slightly updated recipe and new photos.