Zucchini Taco Boats
Make dinner easy and healthy with these Zucchini Taco Boats. They’re a great way to get in your veggies while still indulging in all your favorite parts of tacos! Bonus, they’re keto too!
Zucchini Taco Boats
These Zucchini Taco Boats are really fun to make, and the presentation is just amazing. If we ever have friends over who I know are trying to avoid carbs or eat better, this is what I serve. They are always a hit!
Are you wondering what taco boats are? Think of them like stuffed peppers, but with zucchini. Sometimes taco boats are made with a tortilla that’s been fried and molded into a bowl shape, but fresh zucchini is way healthier.
Zucchini boats — AKA halved zucchinis with the seeds scraped out — are the perfect vessel to fill with meat and your favorite toppings for dinner. I love making these Philly cheesesteak zucchini boats, but they are sooo good with Mexican flavors too!
For these Zucchini Taco Boats, we use ground beef, but you could totally use ground turkey or ground chicken. For a vegetarian version, black beans, rice and/or plant-based meat crumbles would be just fine. Then they’re topped with all the yummy good stuff you’d normally have in tacos or tostadas!
Ingredients
Okay, here’s what you’ll need to make this recipe happen!
- Fresh zucchini
- Ground beef (or your favorite taco filling)
- Taco seasoning
- Cheddar cheese, Mexican blend or Monterey Jack
- Diced red onion
- Cilantro
- Lime
- Sour cream (optional)
Look for medium-sized zucchinis that are firm and have smooth skin. Smaller zucchinis will be more tender and easier to scoop, while larger ones may have too many seeds or become too watery during baking.
You can also add other goodies like crumbled bacon, hot sauce, guacamole, salsa and queso. You do you! We usually just put a bunch of toppings on the table and let everyone build their own, just like taco night should be!
Substitutions & Variations
Zucchini boats are so easy to customize with all kinds of toppings.
- Other proteins: You can use other proteins, of course! Ground chicken, pork or turkey would all be great. You could also use leftover fajita chicken or sheet pan steak.
- Vegetarian version: Fill them with beans, rice, tofu and/or plant-based meat crumbles.
- Vegan version: Skip the cheese or use vegan cheese and vegan sour cream.
How to Make Zucchini Taco Boats
Let’s get to making this recipe! These are so simple to make and such a fun and healthy way to shake up taco night.
First, go ahead and set your oven to 375°F (190°C) while you cook the beef.
First, slice the zucchini in half from top to bottom. Use a spoon to scoop out the seeds and form into a boat shape. Drizzle with olive oil and season lightly with salt and pepper.
You’ll want to bake just until the zucchini are just softened, about 8 minutes. I like them to still have a little crispiness left in them. While they bake, get your toppings ready!
Mix the ground beef with taco seasoning, and fill each zucchini with the mixture. Top with cheddar cheese and return to the oven for another 5-6 minutes.
Top with your favorite toppings, such as diced red onion, sour cream, cilantro and whatever else you enjoy!
What to Serve With Them
Taco boats are great on their own, because they are kind of a main dish and a veggie all in one, but you can totally add some side dishes!
Cook up some Instant Pot jasmine rice or beans to serve on the side. You could also enjoy these on top of or alongside of a chicken fajita salad.
A tart grapefruit mocktail (similar to a paloma) would be so good too!
Storing Leftovers
This recipe is great for meal prep. Prepare the zucchini boats and filling separately in airtight containers in the fridge. Assemble and bake when ready to serve.
If you have leftovers, keep zucchini, filling, and toppings in separate containers to prevent sogginess. Enjoy within a couple of days for the best freshness.
Zucchini boats can be frozen, but the texture may change. Slightly undercook before freezing, thaw in the fridge and bake to reheat.
Tips for Success
Don’t Overcook the Zucchini: Pre-baking the zucchini for about 8 minutes should leave them tender but still slightly crisp. Overcooking will make them mushy and harder to handle, so keep an eye on them!
Customize Your Filling: Feel free to experiment with different fillings, like ground chicken, turkey, or plant-based alternatives. Mixing in extra vegetables, like bell peppers or mushrooms, can add more flavor and nutrients to your taco boats.
Get Creative with Toppings: Lay out a variety of toppings like fresh salsa, avocado aioli, diced tomatoes, shredded lettuce or even a drizzle of hot sauce. Let your family or guests build their boats with their favorite ingredients, just like a taco bar!
Prep Ahead for Easy Weeknight Meals: 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.
FAQ
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.
To prevent zucchini boats from becoming soggy, do not overbake them. Pre-bake the zucchini just until they are tender but still firm (around 8 minutes). Also, consider salting the zucchini lightly after scooping out the seeds and letting them sit for 10-15 minutes to draw out excess moisture, then pat dry with a paper towel before filling and baking.
Zucchini Taco Boats
Equipment
- Cutting Board
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.
