Taco night just got a fun, healthy twist with these low-carb taco zucchini boats!
Tender zucchini gets stuffed with seasoned ground beef, black beans, and melted cheese. Customize with your favorite taco toppings for a true fiesta!
You get all the flavor minus the carb-laden tortillas.
It’s a colorful, nutritious twist on classic tacos that’s sure to become a new family favorite!
Why You’ll Love These Taco Zucchini Boats
Fiesta of Flavors: These zucchini boats are jam-packed with Mexican flavors, from the robust seasoning to the fresh toppings. It’s a party on a plate!
Creative Twist: Reimagine taco night by trading tortillas for tender zucchini boats. It’s the perfect way to satisfy Mexican food cravings while sneaking in extra veggies.
Family-Friendly Fun: Kids and adults alike will love the novelty of eating zucchini “boats.”
Easy Weeknight Meal: With simple steps and common ingredients, this zucchini boat recipe is perfect for busy weeknights.
Ingredients
- Zucchini: Zucchini replaces the tortillas, serving as a low-carb vessel for the flavorful taco filling.
- Lean Ground Beef: It adds heartiness to the dish without the extra fat.
- Onion and Garlic: This aromatic duo adds depth and savoriness to the filling.
- Olive Oil: For sautéing the beef and aromatics.
- Spices: I use chili powder, ground cumin, paprika, dried oregano, and salt.
- Tomato Sauce: For a saucy consistency while adding a touch of acidity to balance the rich flavors.
- Low-Sodium Chicken Broth: Adds moisture and a savory backbone to the filling without extra salt.
- Black Beans: For extra protein and a creamy texture.
- Shredded Mexican Cheese Blend: This melty topping brings the dish together with a satisfying finish.
- Optional Toppings: Diced tomatoes, chopped cilantro, sour cream, and hot sauce are my go-to.
How to Make Taco Zucchini Boats
There’s no need to fry tortilla shells for these tacos! Instead, keep things easy by following these steps:
1. PREP: Preheat the oven to 400°F (205°C) and lightly grease a 9×13-inch baking dish.
2. HOLLOW: Scoop out the center of each zucchini half, leaving a 1/4-inch thick shell.
3. ROAST: Place zucchini halves cut-side up in the baking dish, brush with olive oil, and season with salt. Bake for 15-20 minutes until zucchini is almost tender.
4. SAUTÉ: While the zucchini cooks, cook the onion until soft. Add the ground beef and garlic, breaking up the meat with a wooden spoon. Cook until no longer pink, about 5 minutes.
5. SEASON: Stir in the chili powder, cumin, paprika, oregano, and 1/2 teaspoon salt. Cook for 1 minute, then add the tomato sauce, chicken broth, and black beans. If desired, roughly chop the leftover zucchini and add to the skillet. Bring the sauce to a simmer and cook until thickened.
6. FILL: Spoon the beef mixture evenly into the roasted zucchini halves. Top with shredded cheese.
7. BAKE: Return to the oven, and bake until zucchini is tender and cheese is melted.
8. SERVE: Serve hot with diced tomatoes, chopped cilantro, sour cream, and/or hot sauce if desired. Enjoy!
Tips for the Best Taco Zucchini Boats
Zucchini boats look impressive, taste great, and are easy to make. But if you’re really looking to “wow” your family, follow these tips:
- The smaller, the better. Opt for zucchini that are 6-8 inches long for the best size and flavor.
- Keep a watchful eye. Depending on the size, the zucchini bake time may vary. So check the “boats” early to avoid overcooking.
- Reduce waste. Use the scooped-out zucchini flesh in other recipes like my killer zucchini bread or smoothies.
- Swap out the protein. Instead of ground beef, try ground turkey, chicken, or chorizo. For a vegetarian version, skip the meat and use tofu or plant-based beef crumbles.
- Make them heartier. Want to make your boats even more filling? Add cooked rice or quinoa. Bonus points for using up leftovers!
- Get creative! These zucchini boats are incredibly customizable. So add your favorite fillings and toppings. Corn, sauteed peppers, avocado, guacamole, have fun with it!
How to Store
To prevent soggy zucchini, I highly recommend storing the boats and beef filing separately. When you’re ready to serve, reheat, fill, and eat.
To Store: Place the leftover cooked zucchini boats upright in an air-tight container. Store them in the refrigerator for up to 4 days. Store the ground beef mixture separately in an air-tight container in the fridge for up to 3 days.
To Reheat: Reheat in the microwave, covered with a damp paper towel, for 1-2 minutes. Or, place them in a preheated oven at 350°F for about 10-15 minutes until heated through. Reheat the ground beef mixture in a skillet over medium heat until warmed through, or microwave it for 1-2 minutes.
Taco Zucchini Boats
4
servings20
minutes50
minutes393
kcalThese meaty and cheesy taco zucchini boats are a delicious twist on traditional tacos. Easy to make and packed with flavor, they’ll be a hit with the family!
Ingredients
4 medium zucchini, halved lengthwise
1 pound lean ground beef (93% lean)
1 small onion, diced
3 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 cup tomato sauce
1/2 cup low-sodium chicken broth
3/4 cup canned black beans, drained and rinsed
1 cup shredded Mexican cheese blend
Optional toppings: diced tomatoes, chopped cilantro, sour cream, hot sauce
Instructions
- Preheat the oven to 400°F (205°C) and lightly grease a 9×13-inch baking dish.
- Using a spoon, hollow out the center of each zucchini half, leaving a 1/4-inch thick shell. Place zucchini halves cut-side up in the baking dish, brush with 1 tablespoon olive oil, and season lightly with salt. Bake for 15-20 minutes until zucchini is almost tender.
- While the zucchini cooks, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Add the ground beef and garlic and cook, breaking up beef with a wooden spoon, until no longer pink, about 5 minutes.
- Stir in the chili powder, cumin, paprika, oregano, and 1/2 teaspoon salt. Cook for 1 minute, then stir in the tomato sauce, chicken broth, and black beans. If desired, roughly chop the leftover zucchini and add to the skillet.
- Bring the sauce to a simmer and cook until slightly thickened, about 5 minutes. Remove from the heat.
- Spoon the beef mixture evenly into the roasted zucchini halves. Top with shredded cheese, return to the oven, and bake until the zucchini is tender and the cheese is melted, about 10-15 minutes.
- Serve the zucchini boats hot topped with diced tomatoes, chopped cilantro, sour cream, and/or hot sauce if desired. Enjoy!
Do I add the zucchini (that I dug out) to the taco meat?
Hi Cathy!
Great question. Usually we just leave it out and use it in another dish, but you can chop it up and add it to the filling.
I’ve amended the recipe to include this, so thanks for asking!