5 from 33 votes
Taco Zucchini Boats
Taco Zucchini Boats offer a low-carb twist on the classic taco by stuffing zucchini halves with seasoned ground beef, onions, tomatoes, and green chilies. Baked until the zucchini is tender and topped with melted cheddar cheese, these boats provide a flavorful blend of textures with a slightly crisp zucchini shell and a savory, well-spiced filling enhanced by fresh cilantro.
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
Servings:
4
servings
Course:
Main Course
Cuisine:
American
Ingredients
- 4 zucchini medium
- 1 tablespoon canola oil
- 1 pound ground beef
- 1 onion diced, small
- 3 cloves garlic minced
- 1 (10-ounce) can diced tomatoes
- 1 (10-ounce) can green chilies
- 1 (1.25-ounce) package taco seasoning
- 3 tablespoons cilantro fresh, chopped leaves
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 cup cheddar cheese shredded sharp
Instructions
- Preheat oven to 400 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
- Cut each zucchini in half horizontally, then carefully scoop out the center of the zucchini, reserving for another use, leaving about 1/2-inch of zucchini on the skin.
- Heat canola oil in a large cast iron skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
- Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes.
- Stir in garlic until fragrant, about 1 minute.
- Stir in diced tomatoes & green chilies and taco seasoning until thickened and flavors have blended, about 2-3 minutes. Stir in cilantro.
- Place zucchini in a single layer, skin-side down, onto the prepared baking dish; season with salt and pepper, to taste. Add beef mixture to each zucchini.
- Place into oven and bake until the zucchini is tender, about 20-25 minutes. Sprinkle with cheddar cheese during the last 5 minutes of cooking time.
- Serve immediately.
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