Kirbie's Cravings

Taco Zucchini Boats

Zucchini Taco Boats are a low carb and healthier alternative for taco night. Lean ground beef with homemade taco seasoning is stuffed into hollowed-out zucchini and topped with melted cheese. It’s fast, easy and makes a delicious meal.

photo of Taco Zucchini Boats

We love tacos and I enjoying trying out recipes that have taco flavors but without the tortillas. So we made these taco-stuffed zucchini boats recently and they really hit the spot.

Even Mr. K loved these taco zucchini boats and he usually isn’t a fan of zucchini. Most of the zucchini taste is masked with the flavorful taco meat. The zucchini is also quite sturdy even after it’s cooked, making it a great vehicle for the taco filling.

overhead photo of Taco Zucchini Boats


  • Zucchini
  • Lean ground beef
  • Minced onion
  • Taco seasoning
  • Salsa
  • Shredded cheddar cheese
  • Chopped scallions or green onions

Ground beef: I like to use 98% lean beef, so there isn’t a lot of excess grease in the taco boats. You can also use lean ground turkey or ground chicken.

Taco seasoning: You can use a packet of taco seasoning (you will need 2 tablespoons) or make your own homemade taco seasoning. I included the ingredients for my recipe in the recipe card at the end of the post.

Other topping ideas: You can serve them with sour cream, diced avocado, guacamole, black olives, or chopped cilantro. Basically, any taco topping that you like!

step by step photos showing how to prep the zucchini and how to stuff them with the filling

How to Make Zucchini Taco Boats

Slice each zucchini in half lengthwise and use a spoon to hollow out the middle. Place the zucchini boats on a prepared sheet pan.

Brown the ground beef in a large pan over medium-high heat. Add the onions and taco seasoning and cook until the meat is no longer pink. Stir in the salsa.

Fill each zucchini boat with the taco filling. Bake them for 10 minutes at 400°F and then sprinkle the cheese over the top. Bake them for 5 minutes or until the cheese is melted.

Add your favorite taco toppings for serving.

close-up photo of Taco Zucchini Boats

More Zucchini Recipes

Taco Zucchini Boats

Taco Stuffed Zucchini Boats

Servings: 8
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Main Dishes
Cuisine: Mexican
A healthier and low carb solution to taco night. Lean ground beef with homemade taco seasoning is stuffed into hollowed out zucchini and topped with melted cheese.


  • 4 medium zucchini
  • 1 lb lean ground beef I used 98% lean
  • 1/4 cup minced onion
  • 1 tsp ground cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1/2 tsp salt or more to taste
  • 1/2 tsp oregano
  • 1/2 cup salsa
  • 3/4 cup shredded cheddar cheese
  • 2 scallions finely chopped


  • Preheat oven to 400°F. Wash and dry zucchini and cut off ends. Slice zucchini in half, lengthwise. Use a spoon to hollow out zucchini, leaving a 1/4 inch inch shell (1/4 inch around the edges and the bottom). You can save the hollowed out zucchini chunks for another recipe or add some into your taco meat mixture. Place zucchini into a large baking sheet lined with parchment paper.
  • In a small bowl, add cumin, onion powder, garlic powder, paprika, chili powder, salt, and oregano. Mix together.
  • In a large skillet, add ground beef and onions. Bring to medium high heat and cook until meat is nearly done. Sprinkle with seasoning mix. Continue to cook until meat is no longer pink. Stir in the salsa.
  • Fill zucchini with taco meat mixture. Place into oven and bake for about 10 minutes or until zucchini is just cooked. Reduce oven temperature to 350°F. Sprinkle cheese over zucchini. Place back into oven and cook an additional 5 minutes, so cheese is melted over the zucchini boats. Sprinkle scallions over zucchini before serving.


Serving: 1zucchini boat, Calories: 141kcal, Carbohydrates: 5.9g, Protein: 16.5g, Fat: 5.8g, Saturated Fat: 2.9g, Sodium: 361mg, Fiber: 1.8g, Sugar: 3.4g, NET CARBS: 4

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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Recipe Rating

8 comments on “Taco Zucchini Boats”

  1. This was so yummy! I mixed in peppers and black bean salsa into my ground beef. 
    Had to cool the zucchini for about 30 mins to get it nice and soft. 

  2. It took longer then 10mins to cook the first time, more like 30 mins to soften Zucchini, then add the cheese and I added some low sugar tomato sauce to the bottom, But how do you hollow out the Zucchini without breaking it.. I had a hard time. 



    • I’m really surprised it took your zucchini that long to cook. When I roast zucchini, it only takes 10-15 minutes. I wonder if your zucchini was larger or maybe a different type? Also I just use a spoon and scrape across to hollow. The inside usually comes out easily. Are you working with a different garden type zucchini than the typical ones sold in the grocery store?

  3. I love this recipe, I’ve made it several times, I add black beans, cilantro and hot peppers to jazz it up. Everyone loves it!!

  4. What a neat and healthy way to serve tacos!