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May 14, 2020

Loaded Taco Zucchini Boats (Paleo, Whole30, Keto)

Enjoy your fresh summer zucchini with these stuffed taco zucchini boats. They are loaded with a taco meat sauce and then topped with all your favorite Mexican toppings. Paleo, Whole30, and Keto too!

Stuffed Taco Zucchini Boats

If your craving something different for taco night, that’s healthy and low-carb, I got you!

You won’t miss the tortilla with these delicious taco zucchini boats. Using zucchini is the best swap for one of the healthiest ways to enjoy a taco!

How To Make These Taco Zucchini Boats

STEP 1: PREP ZUCCHINI

Trim the ends off the zucchini, cut them in half lengthwise, then scoop out the middle of the boats. I used a cookie scooper to hollow out the boats. You could also use a small spoon.

Hollowed zucchini boats in white baking dish

STEP 2: MAKE THE TACO MEAT

Saute the garlic and onion in a large skillet, then the add ground beef. Brown the beef, breaking up chunks, until no longer pink.

Add in the taco seasoning, green chiles, salsa, and chopped zucchini pulp (optional). Give everything a good stir, and let it cook for 2-3 minutes longer, or until heated through.

Divide the taco filling into the hollowed zucchini boats. Bake for 25-30 minutes, or until zucchini is tender and cooked through.

Zucchini boats filled with ground beef taco mixture

STEP 3: LOAD YOUR TOPPINGS

Remove from the oven and top the zucchini boats with all your favorite Mexican toppings.

My favorites are:

  • Diced grape tomatoes
  • Diced red onion
  • Chopped cilantro
  • Hot sauce
  • Avocado mayo (if you use this, pop the boats back in the oven for another 2-3 minutes to melt the mayo, before loading on other toppings). Cashew cheese would also be good on these taco zucchini boats.
  • Fresh chopped cilantro
  • Diced avocado
  • Sliced radishes
Easy Stuffed Taco Zucchini Boats in white casserole dish

Tips and Variations

  • You should be able to fill 3-4 zucchini, but it will depend on the size. If you have a little extra taco filling, save it for lunch the next day and make a taco salad.
  • The baking time will depend on the size of the zucchini, and how tender you like your zucchini, so be sure to keep an eye on them around the 20-30 minute time range.
  • These zucchini boats make for great meal prep or leftovers!
  • Substitute ground turkey, chicken or sausage for the ground beef.
  • To kick up the heat: add hot sauce, or red pepper flakes to the top of the boats.
  • Instead of cauliflower rice, try using white rice
  • If you don’t follow a paleo or Whole30 diet, feel free to top the zucchini boats with cheese instead of the avocado mayonnaise.
Taco Stuffed Zucchini Boats

More Mexican Recipes You’ll Love:

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Easy Stuffed Taco Zucchini Boats in white casserole dish

Loaded Taco Zucchini Boats (Paleo, Whole30)


  • Author: Abbey Blackwell
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Diet: Gluten Free

Description

Enjoy your fresh summer zucchini with these stuffed taco zucchini boats. They are loaded with a taco meat sauce and then topped with all your favorite Mexican toppings. Perfect for taco night! Paleo, Whole30, and Keto too!


Ingredients

Scale
  • 3 medium sized zucchini
  • 1 pound ground beef or ground turkey
  • 1/2 red onion, diced
  • 2 garlic cloves, minced
  • 1 4-ounce can diced green chiles
  • 1 cup mild salsa

Taco seasoning:

  • 1 1/2 tablespoons chili powder
  • 1/2 tablespoon cumin
  • 1/2 tablespoon paprika
  • 1 teaspoon oregano
  • 1 teaspoon onion powder
  • 1 1/2 teaspoons garlic powder
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon sea salt

Toppings:


Instructions

  1. Preheat oven to 400 degrees Fahrenheit. Trim the ends off the zucchini and cut them in half lengthwise. Using a small spoon, scoop out the middle of the zucchini boats (You can either add the zucchini pulp to the ground beef mixture or discard), then place them cut side up in a large baking dish. Leave 1/2 inch of the shells. Place the zucchini in a 9×13 baking dish.
  2. In a large skillet, heat avocado oil over medium-high heat. Add the garlic and onion and sauté for 2-3 minutes or until onion is translucent.
  3. Add the ground beef to the skillet and brown, breaking up chunks, until no longer pink. Add in the taco seasoning, green chiles, and salsa. Stir mixture together and cook for about 2-3 minutes or until heated through.
  4. Divide the taco filling into the hollowed zucchini boats.
  5. Bake for 25-30 minutes or until zucchini is cooked through. Remove from oven and top with your favorite Mexican toppings.

Notes

  • Zucchini pulp: you can either add the chopped zucchini pulp to the beef mixture while it’s cooking or save it in a container for another recipe.
  • If you decide to use avocado mayonnaise or cheese, spread or sprinkle it over the zucchini boats and then bake.
  • You should be able to fill 3-4 zucchini, but it will depend on the size. If you have a little extra taco filling, save it for lunch the next day and make a taco salad.
  • The baking time will depend on the size of the zucchini, and how tender you like your zucchini, so be sure to keep an eye on them around the 20-30 minute time range.
  • Category: Main Dish
  • Method: Oven
  • Cuisine: Mexican

Keywords: paleo zucchini boats, low carb, whole30, keto

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Hi, I’m Abbey! Certified Training and Nutrition Coach. Of course, I’m a foodie as well, and I love to show others how GOOD healthy eating can taste. Here you’ll find fitness & nutrition content specific to weight loss, as well as easy, real food recipes. I’d love to get to know you!

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