I turned taco night into a lighter, low carb option by serving seasoned lean beef tucked into Zucchini Boats and finished with melted cheese.
I love turning taco flavors into something unexpected. These Taco Zucchini Boats are my go to when I want big bold taste with fewer carbs.
I stuff hollowed zucchini with seasoned lean ground beef and finish with shredded cheddar for that melty, winning bite. It sounds simple but the texture play is what hooked me, and yeah I may have made it on repeat until everyone begged for the recipe.
If you think a lighter taco cant satisfy you, give this a try, you might be surprised how fun taco night can get.
Ingredients
- Crunchy low cal veggie, lots of fiber and vitamins, keeps boats light and fresh
- Adds rich protein and iron, gives the taco flavor and hearty meaty bite
- Sweet when cooked, adds savory depth and a little natural sugar, yum
- Pungent punch, tiny amount boosts aroma and tastes like real comfort food
- Tomato tang balances richness, gives moisture plus vitamin C and fresh brightness
- Melts gooey on top, adds fat and salty sharpness, super satisfying
- Herby cilantro and zesty lime brighten flavors, cut richness, make it lively
- Warm spices add smoky heat and depth, low calories but big taste
Ingredient Quantities
- 4 medium zucchini (about 1 1/2 to 2 lb total)
- 1 lb (450 g) lean ground beef, about 90% lean
- 1 small yellow onion, roughly 3/4 cup chopped
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1/2 cup tomato salsa (or 2 tbsp tomato paste + 2 tbsp water)
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika (regular or smoked)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1 tsp kosher salt (adjust to taste)
- 1/4 tsp black pepper
- pinch cayenne or 1/4 tsp red pepper flakes, optional
- 1 cup (about 4 oz) shredded cheddar or Mexican cheese blend
- 1/4 cup chopped fresh cilantro, optional
- 1 lime, cut into wedges, optional
- Sour cream, sliced green onions, diced tomato or avocado for topping, optional
How to Make this
1. Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment for easy cleanup.
2. Wash 4 medium zucchini and cut them lengthwise. Scoop out the seeds and some flesh to make boats, leaving about 1/4 inch of zucchini flesh so they keep their shape. Chop and reserve the scooped flesh if you want to add extra veg to the filling.
3. Brush the cut sides with 1 tbsp olive oil and sprinkle a little of the 1 tsp kosher salt and 1/4 tsp black pepper. Place cut-side down on the sheet and roast 8 to 10 minutes until just starting to soften but not mushy. This helps avoid soggy boats.
4. Meanwhile, heat the same skillet over medium heat, add a touch of oil if needed, saute 1 small chopped yellow onion about 3 to 4 minutes until translucent. Add 2 minced garlic cloves and cook 30 seconds more.
5. Add 1 lb lean ground beef and cook, breaking it up, until browned and no pink remains. Drain excess fat if there’s a lot.
6. Stir in 1/2 cup tomato salsa (or 2 tbsp tomato paste + 2 tbsp water), the chopped reserved zucchini flesh if using, and all the seasonings: 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp paprika, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp dried oregano, pinch cayenne or 1/4 tsp red pepper flakes if you like heat, and adjust the remaining salt to taste. Simmer 2 to 3 minutes so it all melds together.
7. Turn the roasted zucchini cut-side up. Spoon the beef mixture into each boat, packing it down a little so they hold plenty of filling.
8. Sprinkle about 1 cup shredded cheddar or Mexican blend over the filled boats. Bake another 8 to 12 minutes, until cheese is melted and zucchini is tender when pierced with a fork.
9. Remove from oven, let rest a couple minutes. Top with 1/4 cup chopped fresh cilantro and squeeze lime wedges over each (optional). Serve with sour cream, sliced green onions, diced tomato or avocado if you want.
Equipment Needed
1. Rimmed baking sheet lined with foil or parchment for roasting the zucchini
2. Large skillet (10 to 12 inch) for sautéing onion and browning the beef
3. Sharp chef’s knife for slicing zucchini and chopping onion
4. Cutting board
5. Spoon or melon baller to scoop out seeds and flesh
6. Pastry brush or tablespoon to oil the zucchini halves
7. Spatula or wooden spoon to break up and stir the meat mixture
8. Measuring spoons plus a 1/2 cup measuring cup (for salsa/tomato paste) and oven mitts for safety
FAQ
Taco Zucchini Boats Recipe Substitutions and Variations
- Zucchini
- Yellow squash — same texture, cooks the same and a little sweeter
- Eggplant — scoop, roast a bit longer, holds the filling nicely
- Large portobello mushrooms — big surface, great low carb option
- Bell pepper halves — roast and stuff, gives a different crunch and color
- Ground beef
- Ground turkey or chicken — leaner, same texture, just watch seasoning
- Shredded rotisserie chicken — quicker, great with same taco spices
- Plant based crumbles — swaps 1:1 for vegetarian option
- Cooked lentils mixed with chopped mushrooms — hearty vegan alternative
- Tomato salsa / tomato paste
- Canned diced tomatoes (drained) + a splash of lime — chunkier, fresher taste
- Salsa verde or enchilada sauce — different flavor profile, works great
- Tomato sauce + a pinch of chili flakes — smoother, more saucy filling
- Fresh pico de gallo added after baking — brightens the dish, less saucy
- Cheese
- Pepper jack or Monterey jack — milder melt with a little kick
- Queso fresco or cotija — crumbly, less melty, adds salty tang
- Dairy free shredded cheese — for lactose free or vegan eats
- Skip cheese and top with sliced avocado or a dollop of guac — creamy without dairy
Pro Tips
– Salt the scooped zucchini and let them sit cut-side up on paper towels for 10 to 15 minutes, then blot them dry. You’ll pull out a lot of water that otherwise dilutes the filling, and it keeps the boats from getting soggy.
– Brown the beef well so you get little crispy bits, then drain most of the fat. If it seems dry add a tablespoon of the reserved zucchini flesh or a splash of salsa, but add salt only after you taste it, salsa can be salty.
– If you want more substance and less grease, mix in a handful of cooked quinoa or panko crumbs into the meat so it binds and absorbs extra liquid, or grate a carrot or small onion into the filling for natural sweetness and moisture.
– For better texture on top, add half the cheese, return to the oven for a few minutes, then add the rest and broil for 30 to 90 seconds to get a golden crust. Watch it closely though, it goes from perfect to burnt fast.
– Make-ahead hack: bake the zucchini shells a bit less than you normally would, cool, then store shells and filling separately in the fridge. Reheat assembled boats in a hot oven so they don’t steam out and get mushy, or freeze the fully baked boats for up to 2 months.
Taco Zucchini Boats Recipe
I turned taco night into a lighter, low carb option by serving seasoned lean beef tucked into Zucchini Boats and finished with melted cheese.
4
servings
439
kcal
Equipment: 1. Rimmed baking sheet lined with foil or parchment for roasting the zucchini
2. Large skillet (10 to 12 inch) for sautéing onion and browning the beef
3. Sharp chef’s knife for slicing zucchini and chopping onion
4. Cutting board
5. Spoon or melon baller to scoop out seeds and flesh
6. Pastry brush or tablespoon to oil the zucchini halves
7. Spatula or wooden spoon to break up and stir the meat mixture
8. Measuring spoons plus a 1/2 cup measuring cup (for salsa/tomato paste) and oven mitts for safety
Ingredients
4 medium zucchini (about 1 1/2 to 2 lb total)
1 lb (450 g) lean ground beef, about 90% lean
1 small yellow onion, roughly 3/4 cup chopped
2 garlic cloves, minced
1 tbsp olive oil
1/2 cup tomato salsa (or 2 tbsp tomato paste + 2 tbsp water)
1 tbsp chili powder
1 tsp ground cumin
1 tsp paprika (regular or smoked)
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dried oregano
1 tsp kosher salt (adjust to taste)
1/4 tsp black pepper
pinch cayenne or 1/4 tsp red pepper flakes, optional
1 cup (about 4 oz) shredded cheddar or Mexican cheese blend
1/4 cup chopped fresh cilantro, optional
1 lime, cut into wedges, optional
Sour cream, sliced green onions, diced tomato or avocado for topping, optional
Directions
- Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment for easy cleanup.
- Wash 4 medium zucchini and cut them lengthwise. Scoop out the seeds and some flesh to make boats, leaving about 1/4 inch of zucchini flesh so they keep their shape. Chop and reserve the scooped flesh if you want to add extra veg to the filling.
- Brush the cut sides with 1 tbsp olive oil and sprinkle a little of the 1 tsp kosher salt and 1/4 tsp black pepper. Place cut-side down on the sheet and roast 8 to 10 minutes until just starting to soften but not mushy. This helps avoid soggy boats.
- Meanwhile, heat the same skillet over medium heat, add a touch of oil if needed, saute 1 small chopped yellow onion about 3 to 4 minutes until translucent. Add 2 minced garlic cloves and cook 30 seconds more.
- Add 1 lb lean ground beef and cook, breaking it up, until browned and no pink remains. Drain excess fat if there’s a lot.
- Stir in 1/2 cup tomato salsa (or 2 tbsp tomato paste + 2 tbsp water), the chopped reserved zucchini flesh if using, and all the seasonings: 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp paprika, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp dried oregano, pinch cayenne or 1/4 tsp red pepper flakes if you like heat, and adjust the remaining salt to taste. Simmer 2 to 3 minutes so it all melds together.
- Turn the roasted zucchini cut-side up. Spoon the beef mixture into each boat, packing it down a little so they hold plenty of filling.
- Sprinkle about 1 cup shredded cheddar or Mexican blend over the filled boats. Bake another 8 to 12 minutes, until cheese is melted and zucchini is tender when pierced with a fork.
- Remove from oven, let rest a couple minutes. Top with 1/4 cup chopped fresh cilantro and squeeze lime wedges over each (optional). Serve with sour cream, sliced green onions, diced tomato or avocado if you want.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 399g
- Total number of serves: 4
- Calories: 439kcal
- Fat: 24g
- Saturated Fat: 11.6g
- Trans Fat: 0.13g
- Polyunsaturated: 1.5g
- Monounsaturated: 7.5g
- Cholesterol: 107mg
- Sodium: 619mg
- Potassium: 1020mg
- Carbohydrates: 10.5g
- Fiber: 3g
- Sugar: 7.5g
- Protein: 37g
- Vitamin A: 375IU
- Vitamin C: 40mg
- Calcium: 200mg
- Iron: 3.7mg
