Zucchini Taco Boats

Mexican zucchini boats filled with keto ground beef, presented on a white plate.

Delicious, low-carb Zucchini Taco Boats are made with fresh ingredients for a healthy Mexican taco dinner.

Prep Time10

Cook Time20

Total Time30

Servings: servings

Calories: 468kcal

Author: Laura Miner

Equipment

Ingredients

1 pound ground beef
2 tablespoon taco seasoning
2 zucchini halved
1 tablespoon olive oil
1 cup cheddar cheese
2 tablespoon diced red onion
1/2 cup full fat sour cream
1 small bunch cilantro
1 whole lime

Instructions

Cook the Ground Beef

Add the ground beef to a large skillet. Cook over medium heat, breaking it apart and turning often as it cooks, until browned. Season lightly with salt and pepper and continue to cook until cooked through. Stir in the taco seasoning. Remove from heat. (Optionally, you can drain off some of the rendered fat.)

Prep the Zucchini

Preheat your oven to 375°F (190°C).
Cut the zucchini in half from top to bottom. Use a spoon to scrape out the seedy middy and form into a boat shape.
Place the zucchini on a baking sheet. Drizzle with olive oil and season lightly with salt and pepper. Bake for about 8 minutes, or until softened slightly.
Fill each zucchini with ground beef and top with cheese. Return to the oven for a few more minutes, until the cheese has melted.

Assemble and Serve

Top with diced red onion, cilantro and sour cream, or any of your favorite toppings, and serve with slices of lime.

Notes

Meal prep: To save time, prep the zucchini boats and cook the filling ahead of time. Store them separately in airtight containers in the fridge, then assemble and bake when you’re ready for a quick and delicious dinner.

Storing leftovers: It is best to store these un-assembled, with the zucchini, beef and toppings stored in separate containers. The zucchini can get mushy, so be sure to eat them within a couple of days for the best flavor and freshness.

Freezing: Freezing zucchini boats is possible, but the texture may change after thawing due to the high water content of zucchini. If you choose to freeze them, it’s best to undercook the zucchini slightly before freezing. Thaw in the fridge and bake them again when ready to serve to retain as much texture as possible.

Nutrition