Taco Stuffed Zucchini Boats are an easy low-carb dinner recipe, perfect for celebrating your summer bounty of squash! These cheesy delights are easy to prepare any night of the week!
For all those times you’re craving tacos and have a plethora of fresh zucchini to use up. Or, for those times you’re craving tacos but want to keep it low-carb.
If you loved my Stuffed Zucchini with Turkey Sausage, Sun-Dried Tomatoes and Spinach last summer, this version 2.0 will surely whet your whistle!
First of all, it involves cheese. Second, it’s everyone’s favorite taco all nestled up in zucchini. And lastly, there’s cheese. 😉
Quick and easy to make, low-carb, loaded with nutrients that will fill you right up, this light yet satisfying meal is worthy of putting on repeat.
And the cheese.
Let’s chat about the ingredients for this stuffed zucchini recipe…in addition to the cheese.
Ingredients for Taco Zucchini Boats:
Ground beef, onion, bell pepper, diced onions, chili powder, garlic, zucchini, mozzarella cheese, and green onion (oh my!). This combination of ingredients comes together in a marvelously cheesy and satisfying meal.
Basically standard taco procedure, but using zucchini instead of tortillas. How carb-conscious of us 😉
What should we serve with these beauties?
Honestly, I find them to be filling enough on their own (I eat 2 to 3 and feel satisfied), but you can also serve the Taco Stuffed Zucchini with some sides.
I recommend Jalapeno Ginger Cauliflower Rice (to keep it low-carb), Black Bean Corn Salad with Lemon Poppy Seed Dressing, Mexican Vegan Black Bean and Sweet Potato Skillet, Homemade Spanish Rice, or Roasted Potato Salad with Spinach and Grapes.
Let’s make it!
How to Make Taco Stuffed Zucchini:
Heat the avocado oil in a large skillet and add the onion. Sauté, stirring occasionally, until the onion is translucent and softened, about 5 to 8 minutes.
Add the ground beef and allow it to brown for 2 to 3 minutes on both sides before using a spatula to break it into small bits.
Add the remaining ingredients to the skillet and bring to a full boil. Cook, stirring occasionally, until the sauce thickens up, about 10 to 15 minutes.
Preheat the oven to 425 degrees F.
Cut the tips and tails off of each zucchini and use a spoon to scoop out the insides, leaving about ¼ inch of flesh.
Stuff the zucchini boats with the meat mixture, then sprinkle with mozzarella cheese. Bake for 20 to 25 minutes, or until the cheese is golden-brown and melted.
Serve with chopped green onion on top along with any desired side dishes.
Recipe Adaptations:
- Replace the ground beef with ground turkey or chicken.
- Use your favorite cheese in place of mozzarella. Jack, cheddar, and/or cotija cheese are great options.
- Serve it up with diced avocado and/or guacamole.
- Cilantro lover? Shower them in it.
If you love meal prepping, you can easily make the taco meat ahead of time and store it in tupperware in the refrigerator until you’re ready to make it for dinner.
Enjoy these cheesy love boats!
Looking for more zucchini inspiration? Be sure to check out my 40 Healthy Zucchini Recipes.
Ingredients
- 1 Tbsp avocado oil
- ½ small yellow onion, diced
- 1 lb ground beef
- 3 cloves garlic, minced
- 1 green bell pepper, or color of choice, chopped
- 1 15-oz can diced tomatoes
- 2 Tbsp chili powder
- ¾ tsp sea salt, to taste
- 4 to 6 medium-sized zucchini squash, halved
- 1 ½ cups mozzarella cheese or cheese of choice
- 2 stalks green onion, chopped
Instructions
- Heat the avocado oil in a large skillet and add the onion. Sauté, stirring occasionally, until the onion is translucent and softened, about 5 to 8 minutes.
- Add the ground beef and allow it to brown for 2 to 3 minutes on both sides before using a spatula to break it into small bits.
- Add the remaining ingredients to the skillet and bring to a full boil. Cook, stirring occasionally, until the sauce thickens up, about 10 to 15 minutes.
- Preheat the oven to 425 degrees F.
- Cut the tips and tails off of each zucchini and use a spoon to scoop out the insides, leaving about ¼ inch of flesh.
- Stuff the zucchini boats with the meat mixture, then sprinkle with mozzarella cheese. Bake for 20 to 25 minutes, or until the cheese is golden-brown and melted.
- Serve with chopped green onion on top along with any desired side dishes.
Nutrition
Shirley
Monday 2nd of August 2021
With zucchini harvest upon us, this is a great way to enjoy the vegetables that we grow in our gardens. Zucchini is such a mild flavored vegy that this recipe will add some zing to a "quiet" vegetable.
Julia
Monday 2nd of August 2021
I couldn't have stated it any better! It's such an amazing ingredient to incorporate into just about any meal :D xoxo