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Whole30 Taco Zucchini Boats

Bursting with flavor and summertime goodness, Taco Zucchini Boats are a dinner the whole family will adore! Hollow out fresh zucchini and fill with a ground beef-onion-zucchini-salsa filling before baking to perfection. Insanely flavorful with just the right amount of heat, these satisfying Taco Zucchini Boats bring taco flavors to the table without wheat, corn OR dairy! These zucchini boats are one of our favorite meals!

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 4 large servings
Calories: 262 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 8 zucchini medium-sized
  • 1 ¼ lb. 90/10 ground beef
  • ½ large yellow onion minced (about 2 cups)
  • 1 teaspoon kosher salt
  • 1 ½ teaspoons taco seasoning
  • ½ cup Whole30-compliant salsa
  • ½ cup beef stock low-sodium, if possible

Instructions

    Cup of Yum
  1. Cut the zucchinis in half, length-wise, and using a spoon, scoop out the middles. Place the zucchinis on a baking sheet for later.
  2. Chop the insides of the zucchinis, then set aside. (These will go into the taco filling!)
  3. In a skillet over medium-high heat, add the ground beef, chopped onion and the insides of the zucchini.
  4. Season the beef and onion with the salt and taco seasoning. Using a wooden spoon, continually move the ingredients around the pan, breaking up and cooking them. (This should take around 15-20 minutes.)
  5. When the ground beef has browned, add the salsa and the beef stock.
  6. Cook for an addition 5-10 minutes, or until those ingredients have soaked into the filling.
  7. Remove the skillet from the heat.
  8. Preheat the oven to 375°F.
  9. Using a spoon, carefully scoop the filling into the hollowed out zucchini.
  10. Once the zucchini are filled, transfer to the preheated oven and bake for 30-35 minutes, or until the tops of the zucchini boats have browned.
  11. Remove from the oven, and enjoy warm!

Notes

  • MAKE AHEAD INSTRUCTIONS: I’ve made this ahead a few times, and it has worked like a charm. Personally, I like to make and stuff the zucchini, then cover them and pop them in the fridge to bake later, but you could just as easily make the filling and refrigerate after that step, then stuff and bake the zucchini later.
  • ADDITIONAL TOPPINGS: If you want to add lettuce and tomatoes to the tops of these zucchini boats once they’re out of the oven, feel free! If you’re not doing the Whole30 and want to get wild, you can add crushed up tortilla chips and shredded cheese, too!

Nutrition Information

Serving 1serving Calories 262kcal (13%) Carbohydrates 16g (5%) Protein 24g (48%) Fat 13g (20%) Saturated Fat 5g (25%) Polyunsaturated Fat 6g Cholesterol 57mg (19%) Sodium 967mg (40%) Fiber 5g (20%) Sugar 10g (20%)

Nutrition Facts

Serving: 4large servings

Amount Per Serving

Calories 262

% Daily Value*

Serving 1serving
Calories 262kcal 13%
Carbohydrates 16g 5%
Protein 24g 48%
Fat 13g 20%
Saturated Fat 5g 25%
Polyunsaturated Fat 6g 35%
Cholesterol 57mg 19%
Sodium 967mg 40%
Fiber 5g 20%
Sugar 10g 20%

* Percent Daily Values are based on a 2,000 calorie diet.