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Taco Stuffed Zucchini Boats - a delicious, healthy and low-carb way to indulge in Taco Tuesday without the guilt. Filled with delicious taco flavors - I guarantee you won't miss the tortilla! #lowcarb #tacotuesday #zucchiniboats | https://withpeanutbutterontop.com

Taco Stuffed Zucchini Boats

A delicious and easy way to indulge in taco night while staying low-carb, as well as add a few extra vegetables into your diet! Guaranteed to be a new family favorite.
Course Main Dish
Cuisine Mexican
Keyword Taco, Taco Stuffed Zucchini Boats, Taco Tuesday, Zucchini
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 boats
Calories 165kcal
Author Samantha Buckner


  • 3 medium sized zucchini
  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1/4 cup chopped red onion, or sub with white or yellow onion
  • 1/2 tbsp minced garlic, 3 cloves
  • 2 tsp chili powder
  • 1/4 tsp onion powder
  • 1/4 tsp dried oregano
  • 1/2 tsp smoked paprika, or regular
  • 1 tsp ground cumin
  • 1/4 tsp sea salt, more or less, to taste
  • 1/8 tsp black pepper, more or less, to taste
  • 1/4 cup salsa, your favorite kind
  • 4 oz can diced green chiles
  • 1 medium lime, sliced
  • 1 cup shredded cheddar cheese, freshly grated

Garnishement Recommendations:

  • freshly chopped cilantro
  • lime wedges
  • diced cherry tomatoes
  • diced avocado
  • plain greek yogurt


  • Preheat oven to 400 degrees F.
  • Trim the ends off the zucchini. Cut each zucchini in half lengthwise and scoop out the centers, leaving approximately 1/2-inch shell. Place each boat into a 9x13 inch baking dish, cut-side up.
  • Place a large nonstick pan over medium heat with the olive oil. Once heated, add the chopped onions and sauté 3-4 minutes, or until translucent. Add the minced garlic and cook 30 seconds, stirring.
  • Add the ground beef and cook until browned. Season with chili powder, onion powder, oregano, paprika, cumin, salt, and pepper. Stir to thoroughly mix.
  • Add salsa and diced green chiles. Stir to combine. Taste test and adjust seasonings, to taste, such as salt and pepper.
  • Spoon the beef mixture into each zucchini boat, pressing down to fill each one from end to end. Top with shredded cheddar cheese and a fresh squeeze of lime juice. Cover and bake for 20-25 minutes, or until the zucchini is fork-tender.
  • Remove and garnish with diced tomatoes, avocados, chopped cilantro, and plain greek yogurt. Or your favorite taco toppings!



  • I recommend scoring (cutting lines into the surface of) the centers of the zucchinis prior to scooping. I find that this helps to make hollowing them out easier, as well as to avoid tearing the zucchini apart in the scooping process.
  • It's easier to stuff the boats if the ground beef/meat is broke down into very small crumbles.
  • Firmly press down on the beef mixture after you stuff each one from end to end. It's ok if they are heaping. Then it's 'loaded zucchini nachos', right? HA!
  • Cut back on time crumbling the ground beef. Score the meat with a knife while it is still in its packaging (plastic removed, obviously). This way it is partially broken up.
  • Freshly grated cheese melted SO much nicer than pre-shredded!
  • PULP: You can add the chopped pulp to the beef mixture while it is cooking. Add it after you sauté the onions and allow it to cook down. The pulp may release water. Simply drain or soak up with a paper towel. OR you can place it in a freezer-safe bag and save it to add to a smoothie! You won't even taste it!


Serving: 1zucchini boat | Calories: 165kcal | Carbohydrates: 8g | Protein: 22g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 43mg | Sodium: 411mg | Potassium: 312mg | Fiber: 1g | Sugar: 4g | Vitamin A: 650IU | Vitamin C: 23.7mg | Calcium: 110mg | Iron: 3.6mg