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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!
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.
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.
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 (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). Avocado mayo would also be good on these taco zucchini boats. Cashew cheese Fresh chopped cilantro Diced avocado Sliced radishes
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.
More Mexican Recipes You’ll Love: Print
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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!
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
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
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.
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. 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.
Divide the taco filling into the hollowed zucchini boats.
Bake for 25-30 minutes or until zucchini is cooked through. Remove from oven and top with your favorite Mexican toppings.
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.
Prep Time: 15 minutes Cook Time: 25 minutes Category: Main Dish Method: Oven Cuisine: Mexican
Keywords: paleo zucchini boats, low carb, whole30, keto