Name: Taco Zucchini Boats
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican-Inspired
Ingredients: [object Object]

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Taco Zucchini Boats are a fun, low-carb twist on taco night—packed with seasoned ground meat, melty cheese, and all the taco toppings I love, nestled inside tender roasted zucchini halves. They’re light, satisfying, and full of bold Mexican-inspired flavor. Whether I’m meal-prepping or serving dinner to a hungry crowd, these zucchini boats are always a hit.

Why You’ll Love This Recipe

I love how this recipe combines all the flavor of tacos in a healthier, veggie-forward way. It’s easy to make, customizable, and perfect when I want something filling without the heavy carbs. Plus, it’s a great way to use up extra zucchini during the summer—or anytime I want a lighter take on comfort food. Taco Zucchini Boats

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Zucchini (medium to large)
Ground beef, turkey, or chicken
Olive oil
Onion, chopped
Garlic, minced
Taco seasoning (store-bought or homemade)
Tomato sauce or salsa
Shredded cheddar or Mexican blend cheese
Salt and pepper

Optional toppings:

Sour cream or Greek yogurt
Chopped tomatoes
Sliced jalapeños
Fresh cilantro
Avocado or guacamole
Hot sauce

Directions

I preheat the oven to 375°F (190°C) and lightly grease a baking dish.
I slice the zucchini in half lengthwise and scoop out the center with a spoon to create “boats,” leaving a bit of a border.
I brush the zucchini with olive oil, season with salt and pepper, and place them cut-side up in the baking dish.
I bake the zucchini for about 10 minutes while I prepare the filling.
In a skillet, I cook the ground meat with onion and garlic until browned. I drain any excess fat.
I stir in taco seasoning and tomato sauce or salsa, then simmer for a few minutes until thickened.
I spoon the taco filling into the zucchini boats and top with shredded cheese.
I return the dish to the oven and bake for another 10–15 minutes, until the zucchini is tender and the cheese is melted and bubbly.
I finish with my favorite toppings before serving.

Servings and timing

This recipe serves 4 (about 2 zucchini boats per person). Prep takes around 15 minutes, and baking takes 20–25 minutes, so total time is about 35–40 minutes.

Variations

Sometimes I mix black beans or corn into the filling for added texture and flavor. For a vegetarian version, I swap the meat for lentils, quinoa, or a plant-based crumble. I also like using pepper jack cheese for extra spice or topping the boats with crushed tortilla chips for a little crunch.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them in the oven at 350°F or in the microwave until heated through. The zucchini softens a bit, but the flavor is just as good. Taco Zucchini Boats

FAQs

Do I need to pre-cook the zucchini?

I like baking the zucchini for 10 minutes before adding the filling to ensure it gets tender but doesn’t overcook and turn mushy.

Can I make these ahead of time?

Yes. I often prep the zucchini and filling separately, then assemble and bake just before serving. Leftovers also reheat well.

How do I keep the zucchini from being too watery?

I scoop out the center and lightly salt the zucchini before baking. Letting them rest on a paper towel before stuffing helps reduce moisture too.

Can I freeze zucchini boats?

They’re best fresh, but I’ve frozen cooked boats before. I let them cool, wrap them individually, and reheat in the oven—though the texture becomes softer.

What sides go well with this?

I usually serve them with a side of rice, beans, or a simple green salad. Chips and salsa or corn on the cob also pair perfectly.

Conclusion

Taco Zucchini Boats are one of my favorite ways to enjoy taco flavor in a wholesome, veggie-filled meal. They’re easy to make, endlessly adaptable, and packed with flavor. Whether I’m sticking to a low-carb plan or just want something delicious and fun, these boats always satisfy.