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4.7 from 39 votes

Zucchini Taco Boats Recipe

Skip the taco shells and enjoy Zucchini Taco Boats filled with savory taco meat. This healthy, low-carb option packs in flavor while sneaking in an extra serving of veggies!

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 8 taco zucchini boats
Calories: 241 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

  • 4 medium-sized zucchini with the stems trimmed sliced into halves lengthwise (about 2 lbs. of zucchini)
  • 2 Tablespoons olive oil divided
  • 1/8 teaspoon salt
  • 3/4 cup sweet yellow onion chopped
  • 1 lb. 90% lean ground beef
  • 2 teaspoons minced garlic 
  • 1 package taco seasoning for 1 lb. ground beef
  • 2/3 cup water
  • 1/2 cup tomato sauce
  • 3/4 cups drained and rinsed canned low sodium black beans
  • 1 Tablespoon minced cilantro
  • 1 1/4 cups shredded Mexican cheese
  • 2 medium Roma tomatoes diced
  • 1/2 cup Red Onions chopped
  • Optional Toppings: sour cream avocado slices and Mexican hot sauce

Instructions

    Cup of Yum
  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. Using a spoon, scoop the centers out of the zucchini halves, making sure to leave a 1/4-inch edge on the outside to create the boats.
  3. Place the zucchini in two baking dishes. Brush them with 1 tablespoon of olive oil and season lightly with 1/8 teaspoon salt across all of them.
  4. Place the baking dishes in the preheated oven and bake until nearly tender, about 18–22 minutes. They should not be browned. Remove from the oven, but keep the oven on at 400 degrees Fahrenheit (200 degrees Celsius).
  5. Heat the remaining 1 tablespoon of olive oil in a 12-inch non-stick skillet over medium-high heat. Add the yellow onion and sauté for 3 minutes.
  6. Add the ground beef and garlic to the onion. While cooking, break up the ground beef until it is in taco meat-sized bits and cooked thoroughly. Drain any grease if needed.
  7. Stir in the taco seasoning and water, and bring to a boil. Then reduce the heat to simmer.
  8. Immediately after reducing the heat, stir in the tomato sauce and black beans.
  9. Let the mixture simmer until the sauce reduces to a thick beefy paste, about 3–5 minutes, then remove from the heat.
  10. Spoon the beef taco filling into the zucchini boats.
  11. Sprinkle the cheese over the top of each boat.
  12. Return the boats to the oven and bake until the cheese is melted, about 5 minutes.
  13. Sprinkle with tomatoes, red onions, and cilantro.
  14. Serve and enjoy!

Notes

  • To store Zucchini Taco Boats, place leftovers in an airtight container and refrigerate them for up to 3-4 days. For best results, store the zucchini, filling, and toppings separately to avoid sogginess.
  • You can freeze the boats by slightly undercooking them before freezing them to prevent mushiness. When you're ready to eat, thaw them in the fridge and reheat in the oven at 350°F (175°C) for about 10-15 minutes.

Nutrition Information

Serving 1serving Calories 241kcal (12%) Carbohydrates 10g (3%) Protein 18g (36%) Fat 15g (23%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 0.4g Cholesterol 53mg (18%) Sodium 336mg (14%) Potassium 620mg (18%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 523IU (10%) Vitamin C 23mg (26%) Calcium 154mg (15%) Iron 2mg (11%)

Nutrition Facts

Serving: 8taco zucchini boats

Amount Per Serving

Calories 241

% Daily Value*

Serving 1serving
Calories 241kcal 12%
Carbohydrates 10g 3%
Protein 18g 36%
Fat 15g 23%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Trans Fat 0.4g 20%
Cholesterol 53mg 18%
Sodium 336mg 14%
Potassium 620mg 13%
Fiber 3g 12%
Sugar 5g 10%
Vitamin A 523IU 10%
Vitamin C 23mg 26%
Calcium 154mg 15%
Iron 2mg 11%

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