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Taco Zucchini Boats

Taco Zucchini Boats- a delicious low carb recipe that’s healthy and filling.

Taco Zucchini Boats in a baking dish.

Low Carb Recipe

Zucchini boats are stuffed with a taco-seasoned ground beef mixture with beans and corn and topped with cheese. So delicious you will not miss the carbs at all.

Summer Zucchini

Zucchini are so cheap and plentiful during the summer months. I’m always trying to come up with new ways to cook them. I love their flavor and how low calorie they are. Scroll down for more zucchini recipes.

You want to use 4 to 5 medium zuchinni for this recipe. Make sure you don’t pick skinny zucchini. You want them to have some width.

Just 3 Steps To This Recipe

  1. Pre-bake the zucchini.
  2. Make the filling.
  3. Stuff the zucchini and bake.
Hollowed out zucchini pre-baked in baking dish.
Pre-Bake Zucchini to get it softened some.
Taco ground beef filling in a skillet.
Ground beef filling.
Ground beef filling in zucchini.
Cheese sprinkled on top of zucchini boats.

How To Make Spicy

To make these zucchini boats spicy, use “Hot” salsa and serve with Cholulu Hot Sauce.

Taco Zucchini Boats Recipe Tips

You will probably have a little extra filling. You can save it for a taco salad or you can keep it warm and eat it with the zucchini boats. A little extra filling is always good.

Yellow squash can be substituted for the zucchini.

Ground turkey can be used instead of ground beef or you can use Beyond Beef Crumbles and make it vegetarian.

FInished Taco Zucchini Boats in baking dish.

Make Ahead

The filling can be made up to 48 hours in advance.

Storage

Store leftovers in an airtight conatiner in the refrigerator for 4 days. Can be reheated in a microwave.

Taco Zucchini Boat topped with sour cream and salsa on a plate.

More Zucchini Recipes

Taco Zucchini Boats

Taco Zucchini Boats- a delicious low carb recipe that's healthy and filling. Stuffed with ground beef, balck beans, and corn and topped with cheese.
PREP: 12 mins
COOK: 25 mins
SERVINGS: 4

Ingredients

  • 4 to 5 medium zucchini
  • olive oil
  • salt and pepper
  • 1 pound lean ground beef
  • 1/2 medium onion, diced
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/4 teaspoon dried oregano
  • 2/3 cup salsa
  • 1/2 cup black beans, rinsed and dained
  • 1/2 cup corn, drained
  • 1 cup shredded Mexican cheese
  • chopped fresh cilantro, salsa, and sour cream for serving

Instructions

  • Preheat oven to 375 degrees and lightly spray a baking dish with cooking spray.
  • Trim the stems from the zucchini and cut in half lengthwise. Use a spoon to scoop the flesh out, leaving at least 1/4-inch rim. Discard what was scooped out.
  • Lightly coat both sides of zucchini with olive oil and season with salt and pepper.
    Place cut side up in prepared baking dish.
  • Bake for 10 minutes or until slightly softened.
  • Meanwhile add ground beef and onion to a large nonstick skillet over medium-high heat. Crumble the ground beef and cook until no more pink.
  • Add garlic, chili powder, cumin, and oregano and cook 30 seconds.
  • Add salsa, black beans, and corn. Simmer over medium-low heat for 2 minutes. Season to taste with salt and pepper.
  • Spoon ground beef mixture into zucchini boats. Sprinkle cheese on top.
    Place back in oven for 15 minutes.
  • Serve with cilantro, salsa, and sour cream.

Notes

I like to use 1 teaspoon of regular chili powder and 1/2 teaspoon of ancho or chipotle chili powder.

Nutrition

Calories: 382kcal
Course: Dinner, Main Dish
Cuisine: Tex-Mex
Keyword: ground beef, low carb, summer

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