Taco Zucchini Boats
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A low-carb dinner recipe for the whole family! Stuffed with ground beef and taco seasoning, baked to cheesy perfection.
With last week’s cauliflower tacos, I am continuing the taco goodness with these heavenly stuffed low-carb zucchini boats.
Stuffed with ground beef, taco seasoning, diced tomatoes + green chilies and topped with melted sharp cheddar cheese perfection.
These babies come together quickly in just about 20 minutes, and you can even make the filling ahead of time, cutting prep time for those busy weeknights.
When ready to serve, I like to top these off with a little bit of sour cream, fresh tomatoes, avocado and cilantro. So so good.
Taco Zucchini Boats
Ingredients
- 4 medium zucchini
- 1 tablespoon canola oil
- 1 pound ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (10-ounce) can diced tomatoes & green chilies
- 1 (1.25-ounce) package taco seasoning
- 3 tablespoons chopped fresh cilantro leaves
- Kosher salt and freshly ground black pepper, to taste
- 1 cup shredded sharp cheddar cheese
Instructions
- Preheat oven to 400 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
- Cut each zucchini in half horizontally, then carefully scoop out the center of the zucchini, reserving for another use, leaving about 1/2-inch of zucchini on the skin.
- Heat canola oil in a large cast iron skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
- Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes.
- Stir in garlic until fragrant, about 1 minute.
- Stir in diced tomatoes & green chilies and taco seasoning until thickened and flavors have blended, about 2-3 minutes. Stir in cilantro.
- Place zucchini in a single layer, skin-side down, onto the prepared baking dish; season with salt and pepper, to taste. Add beef mixture to each zucchini.
- Place into oven and bake until the zucchini is tender, about 20-25 minutes. Sprinkle with cheddar cheese during the last 5 minutes of cooking time.
- Serve immediately.
Did you make this recipe?
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Second time making these, so good!! Anyone know around how many calories these may be?
This was really good. Followed the recipe except I used ground turkey which I’ve found still works well with tacos.
These were delicious. My husband looked for more when they were all gone. I used fresh tomatoes, from our garden, instead of the canned. We also cooked them on the grill instead of the oven. I’m always looking for new ways to use up our surplus zucchini. This is a winner. Thanks for sharing.
Absolutely delicious! Used ground turkey instead of the beef. My husband raved about it and couldn’t believe how good it was (and this was from a guy who wanted it served in a taco instead!).
I love your recipes and approach.
Any recommendations on how to use the remaining zucchini that has been scraped out?
I put mine in a smoothie/little blender with some salsa and puree it. I then add some back into the meat mixture. I feel like it helps the meat from drying out and adds some fiber/nutrition.
Delish! I add corn and black beans to ‘plump up’ the content, but so yummy and filling.
Is the cilantro a garnish for this recipe?
These were really good, very filling and tasty. I made the recipe exactly as it was written. I will make these again.
Great recipe
That looks and sounds so good, I’ll be making it soon. I love zucchini, but my son does not so I’ll put his on Cool Ranch Doritos 🙂
These sound so yummy! Do you think they would reheat well to use them for meal prep?
I found that they reheat very well.