Description
A healthier, low-carb twist on taco night, these Taco Stuffed Zucchini Boats are loaded with seasoned beef, melty cheese, and bold flavor.
Ingredients
Scale
- 1 tbsp olive oil
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 4 medium zucchini
- 1 lb ground beef (or turkey/chicken)
- 1 packet (or 2 tbsp) taco seasoning
- 1/2 cup tomato sauce or salsa
- 1 cup canned black beans (optional)
- 1 cup corn kernels (optional)
- 1 cup shredded cheddar or Mexican blend cheese
- Salt & black pepper, to taste
- Optional toppings: sour cream, diced tomatoes, cilantro, jalapeños, avocado
Instructions
- Preheat oven to 375°F (190°C). Halve zucchini and scoop out centers. Arrange in a baking dish, brush with oil, and season.
- Heat oil in skillet, cook onion for 3–4 mins. Add beef, cook until browned. Drain if needed.
- Stir in garlic, taco seasoning, and tomato sauce. Add beans and corn if using. Simmer for 2–3 minutes.
- Fill zucchini boats with taco mixture. Top with shredded cheese.
- Bake uncovered for 20–25 minutes, until zucchini is tender and cheese is melted and bubbly.
- Add your favorite toppings and serve hot.
Notes
- Skip beans and corn for keto version.
- Use ground turkey or vegan meat as substitutes.
- Stuffed boats can be frozen before baking.
- Mix cheese into the meat for an extra cheesy bite.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Baked
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 320
- Sugar: 4g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 65mg
Keywords: Taco Stuffed Zucchini Boats, Low Carb Taco Recipe, Healthy Taco Zucchini, Stuffed Zucchini with Beef, Keto Zucchini Taco Boats