Taco Stuffed Zucchini Boats

Taco Stuffed Zucchini Boats

Taco Stuffed Zucchini Boats

Zucchini boats are always a crowd favorite and since I’ve been on a Mexican theme lately with my carne asada, barbacoa, and carnitas, I figured I’d make these taco stuffed zucchini boats.

They’re a great way to enjoy your favorite authentic taco flavors, but wrapped up in a healthy, vegetable container – fresh zucchini! And while I’m using ground beef today, you could also use any of those previously mentioned meats. So have fun with the recipe!

Ingredients You’ll Need

You’re swapping tortillas for crisp zucchini (it’s super easy). But other than that, you can top these zucchini boats with your favorite taco toppings. Here’s what I used:

Zucchini: try to grab large zucchini that are about the same size, so you’ve got room for plenty of filling!Ground beef: I’m using 90% ground beef (which usually means I don’t have to drain fat from the pan), but you can use your favorite beef-to-fat percentage.Taco Seasoning: There’s no comparison when it comes to homemade taco seasoning. Fresh is best!Taco Toppings: I’m using sour cream, diced tomatoes, sliced green onions, avocado, and cilantro. But if you’d like to add a little cheese, guacamole, or cilantro lime bacon slaw, go for it!

Find the printable recipe with measurements below.

How to Make Zucchini Boats

Zucchini boats are super easy to make (have you seen my Pizza Stuffed Zucchini Boats?). Here’s how you make them step-by-step:

Cook the ground beef. Season the ground beef with taco seasoning while it’s cooking for that deliciously spicy taco flavor.Prepare the zucchini. While the ground beef is cooking, cut the zucchini in half lengthwise and scoop out the seeds with a spoon.Assemble and cook the zucchini boats. Fill the zucchini boats with seasoned ground beef. Then bake them in the oven for 15-20 minutes, or until the tops are lightly browned and the zucchini is softened, yet crisp.

A Few Zucchini Boat Tips

Scoop just the seeds: When you scoop out the zucchini halves, remember to just scoop the seeds and not too much extra flesh. You want to enjoy as much zucchini as possible. Grab large zucchini: Try to grab large, evenly sized zucchini. You’ll have more space for all the delicious filling and they’ll cook evenly in the oven.

How to Store Extra Zucchini Boats

If you have a few zucchini boats leftover store them without the toppings (just the cooked zucchini and ground beef) in an airtight storage container. They’ll keep for 3 to 4 days in the fridge.

Before serving, reheat them in the microwave or oven until warmed through, then top with fresh toppings!

Taco Stuffed Zucchini Boats Recipe Video

Want to see how I make this recipe? Watch the quick video below!

More Healthy Mexican Recipes

Taco stuffed zucchini boats are delicious for any weeknight meal, and they’re perfect for Cinco de Mayo, Super Bowl and movie night. But here’s a few more Healthy Mexican favorites you’ll love!

Taco SoupGrilled Fish TacosMexican Chicken Zucchini NoodlesCarne Asada TacosShrimp Tacos

Have leftover zucchini? Check out this post with 20+ Best Zucchini Recipes. It’s such an incredibly versatile veggie!

If you make these taco stuffed zucchini boats, let me know how they turned out! I’d love to hear what you think in the comments below.

Taco Stuffed Zucchini Boats

4.93 from 13 votes Prep: 10 minutes Cook: 30 minutes Total: 40 minutes Servings: 4 servings Author: Lisa BryanPrintPinReviewSaveSaved


These taco stuffed zucchini boats are a healthy, gluten-free, low-carb, Mexican-inspired dinner! Watch the video above to see how I make them.



4 large zucchini1 pound ground beef

Taco Seasoning

1 tablespoon chili powder1 teaspoon ground cumin1 teaspoon garlic powder½ teaspoon paprika½ teaspoon oregano½ teaspoon kosher salt¼ teaspoon freshly ground black pepper


½ cup sour cream3 green onions, thinly sliced2 Roma tomatoes, diced1 avocado, thinly sliced1 bunch fresh cilantro1 lime, to squeeze on top


Preheat the oven to 375°F (190°C). Heat a large skillet on medium heat and add the ground beef. Use your spatula to break up the beef. Add the spices, stir to combine, and cook for 7 to 10 minutes or until browned. While the ground beef is cooking, slice the zucchini in half lengthwise and use a spoon to scoop out the insides.  Place the zucchini on a parchment-lined baking tray and fill with the ground beef. Cook for 15 to 20 minutes in the oven, or until the tops are browned and the zucchini is slightly softened. Remove the stuffed zucchini from the oven and drizzle with sour cream, a sprinkle of diced tomatoes and green onions, a few slices of avocado,some fresh cilantro, and a squeeze of lime juice.

Lisa’s Tips

You can also make extra taco seasoning and store it in a glass spice jar for future use! Watch my spice drawer organization video to see how I do it. 


Calories: 394kcal | Carbohydrates: 17g | Protein: 28g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 446mg | Potassium: 1353mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1863IU | Vitamin C: 52mg | Calcium: 116mg | Iron: 5mg Course: Main Meal Cuisine: Mexican Keyword: Stuffed Zucchini Boats, Taco Stuffed Zucchini Boats, Zucchini Boat Recipes, Zucchini Boats

Did you make this recipe?Mention @downshiftology or tag #downshiftology!

Recipe originally posted January 2017, but updated to include new information and photos.

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