Zucchini Taco Boats Recipe

Zucchini boats filled with taco beef, tomatoes, and cilantro on a black plate.

4.72 from 14 votes

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 Time20

Cook Time30

Total Time50

Course: Main Dish

Cuisine: Mexican

Diet: Gluten Free

Servings: taco zucchini boats

Calories: 241kcal

Author: Linda

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

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
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.
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.
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).
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.
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.
Stir in the taco seasoning and water, and bring to a boil. Then reduce the heat to simmer.
Immediately after reducing the heat, stir in the tomato sauce and black beans.
Let the mixture simmer until the sauce reduces to a thick beefy paste, about 3–5 minutes, then remove from the heat.
Spoon the beef taco filling into the zucchini boats.
Sprinkle the cheese over the top of each boat.
Return the boats to the oven and bake until the cheese is melted, about 5 minutes.
Sprinkle with tomatoes, red onions, and cilantro.
Serve and enjoy!

Video

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