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Zucchini Taco Boats

Zucchini taco boats with tender roasted zucchini are stuffed with seasoned taco meat and topped with golden, bubbly cheddar. The zucchini is lightly salted and pre-baked so it stays sturdy while soaking up the savory filling for an easy low-carb taco night.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Zucchini boats
  • 4 medium zucchini Halved lengthwise
  • 0.5 tsp salt For lightly salting the insides
  • 0.25 tsp black pepper For seasoning the filling
  • 1 tbsp olive oil For cooking the meat mixture
Taco filling
  • 1 lb ground beef Or ground turkey
  • 0.5 cup diced onion
  • 2 garlic cloves Minced
  • 2 tbsp taco seasoning
  • 0.5 cup diced tomato
  • 0.25 cup tomato sauce
Cheese and toppings
  • 1 cup shredded cheddar cheese
  • 0.25 cup sour cream For serving
  • 2 tbsp fresh cilantro Chopped
  • 1 medium avocado Diced for serving
  • 0.25 cup pickled jalapeños Optional, for serving

Equipment

  • 1 sheet pan

Method
 

Preheat and prep zucchini
  1. Preheat the oven to 400°F and line a baking sheet for easy roasting.
  2. Scoop out the center of each zucchini half to create a boat shape, leaving a sturdy border, then place cut-side up on the baking sheet.
  3. Lightly salt the insides of the zucchini boats to help them soften while staying firm.
Pre-bake the boats
  1. Bake the empty zucchini boats for 10 minutes at 400°F until slightly softened before filling.
Cook the taco filling
  1. Heat the olive oil in a skillet over medium heat, then add the diced onion and cook for 3 minutes until soft.
  2. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Add the ground beef, breaking it up as it cooks, and cook until browned, about 6–7 minutes.
Season and thicken
  1. Stir in the taco seasoning, diced tomato, tomato sauce, salt, and black pepper, then simmer for 3–4 minutes until thickened and well combined.
Fill, top, and bake
  1. Spoon the taco filling evenly into the zucchini boats, mounding slightly, then top generously with shredded cheddar cheese.
  2. Bake for 12–15 minutes at 400°F until the cheese is melted and bubbly and the zucchini is fork-tender but still holding its shape.
Garnish and serve
  1. Top each boat with dollops of sour cream, diced avocado, chopped fresh cilantro, and pickled jalapeños if using.
  2. Serve warm while the cheese stays hot and gooey.

Notes

For best boat shape, don’t remove too much zucchini—leave a sturdy border so the cups can hold filling. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a 375°F oven until warmed through. Freezing isn’t recommended because zucchini texture softens after thawing. If you want a lighter option, use ground turkey in place of ground beef for a lower-fat filling.