Taco Stuffed Zucchini Boats are full of ground turkey or beef, tons of spicy Mexican flavor, and make an easy low-carb and keto dinner recipe. Learn how to make zucchini boats by stuffing them with your favorite healthy filling ingredients and then baking them in the oven! This quick zucchini squash recipe tastes as good as Mexican tacos but without all of the carbs or calories. Your kids will even love them, too!
Prep Time:20 min
Cook Time:40 min
Total Time:60 min
4 zucchini squash, about the same size 1 Tbsp.
olive oil ¼ tsp.
2 Tbsp olive oil
1 bell pepper, finely chopped
1 sweet onion, finely chopped
2 cloves garlic, crushed
1 lb. ground meat beef, turkey, or chicken
2 Tbsp. homemade taco seasoning
½ tsp. salt
¼ tsp. pepper
¼ cup salsa mild or medium
1 cup shredded cheese divided, Cheddar or Mexican blend
Green onions or cilantro finely chopped (optional)
Preheat oven to 400 degrees.
Cut both the stem and the blossom ends off. Slice each zucchini in half lengthwise.
Scoop the seeds out using a spoon with a slightly sharp edge.
Leave about ½-inch of zucchini around all sides.
Drizzle 1 tablespoon of oil over all of the insides of the zucchini boats and sprinkle with ¼ teaspoon of salt.
Place zucchini flat-side down on a large baking sheet in a single layer and bake in preheated oven for 10 minutes.
Saute chopped bell pepper, onion, salt, and pepper in 2 tablespoons of oil over medium heat in a large stainless steel skillet for 2-3 minutes.
Add 1 cup of chopped zucchini flesh that was previously removed from the boats, and 2 cloves of crushed garlic.
Continue sauteeing for an additional 1-2 minutes.
Push vegetables to the side of the skillet and add ground meat.
Cook for 7-10 minute or until meat is completely cooked through.
Drain any excess liquid from the pan when meat is done cooking.
Sprinkle in seasoning ingredients and add salsa.
Stir to combine.
Turn off heat and mix in ¾ cup shredded cheese.
Flip over all of the pre-baked zucchini boats so the hollow cavity is facing up.
Fill all 8 zucchini boats with equal amounts of the ground meat taco filling mixture and sprinkle with the remaining cheese.
Return the zucchini to the oven and cook for an additional 10-15 minutes.
Serve with chopped green onions or cilantro and enjoy!
This recipe can easily be made dairy-free. Simply substitute a dairy-free cheese in place of the regular cheese.
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