I stuff hollowed Zucchini Boats with lean beef seasoned with my homemade taco spice and melted cheese, and I use one simple trick to keep them quick and low carb.
Ingredients
- Zucchini: Low-calorie, high in fiber and water, keeps boats tender but not soggy.
- Ground beef: protein-rich, gives iron and satiety, choose lean cuts to cut calories.
- Onion: Adds sweet savory depth when cooked, gives carbs and a bit of vitamin C.
- Garlic: Strong flavor punch, tiny calorie cost, possible immune benefits and antioxidants.
- Salsa or tomatoes: bring acidity and freshness, low cal, add vitamin C and bright flavor.
- Cheese: Melts, adds fat and protein, makes dish richer so use sparingly if watching calories.
- Chili spices: chili powder cumin paprika add smoky heat, low calories, big punch of flavor.
Ingredient Quantities
- 4 medium zucchini (about 1 1/2 lb)
- 1 lb lean ground beef (90/10 or 93/7 works great)
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1/2 cup salsa or drained diced tomatoes
- 1/4 cup water or low sodium beef broth
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika or regular paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper flakes, optional
- 1 cup shredded cheddar or Mexican cheese blend
- 1/4 cup chopped fresh cilantro, optional
- 2 green onions, chopped, optional
- Wedges of 1 lime, optional for serving
How to Make this
1. Preheat oven to 400F (200C). Wash 4 medium zucchini and cut them lengthwise, scoop out the seeds and some flesh leaving about a 1/4 inch shell, reserve the scooped flesh and roughly chop it, brush cut sides with 1 tablespoon olive oil and sprinkle a little salt, place cut side up on a baking sheet and roast 8 to 10 minutes until slightly softened (this helps avoid watery boats).
2. While zucchini roasts, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add 1 small finely diced yellow onion and cook 3 to 4 minutes until translucent, then stir in 2 cloves minced garlic and cook another 30 seconds.
3. Add 1 pound lean ground beef, break it up with a spoon and cook until browned and no pink remains, about 5 to 7 minutes. If there’s more than a tablespoon of fat, drain or blot a little off.
4. Stir in the spices: 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked or regular paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, 1 teaspoon kosher salt, 1/4 teaspoon black pepper and 1/4 teaspoon crushed red pepper flakes if you want heat. Cook about 1 minute to bloom the spices.
5. Add the chopped reserved zucchini flesh, 1/2 cup salsa (or drained diced tomatoes) and 1/4 cup water or low sodium beef broth, scrape up any browned bits, simmer 3 to 5 minutes until the filling thickens a bit, taste and adjust salt or heat if needed.
6. Spoon the beef mixture into the roasted zucchini halves, press the filling in so each boat is nicely filled but not overflowing.
7. Top the stuffed zucchini with 1 cup shredded cheddar or Mexican cheese blend, distribute evenly.
8. Return to the oven and bake 8 to 12 minutes until the cheese is melted and the zucchini is cooked through; if you want bubbly browned cheese, broil 1 to 2 minutes at the end but watch it closely.
9. Remove from oven, sprinkle with 1/4 cup chopped fresh cilantro and 2 chopped green onions if using, serve with lime wedges for squeezing, and enjoy right away.
Equipment Needed
1. Oven (preheat to 400F / 200C)
2. Rimmed baking sheet, lined with foil or parchment so juices dont run off
3. Sharp chef’s knife for slicing and scooping the zucchini
4. Cutting board
5. Pastry brush or small silicone brush to oil the cut sides
6. Large skillet (about 10–12 inch) for browning the beef and onions
7. Wooden spoon or spatula to break up meat and stir the filling
8. Measuring spoons and a 1/4 cup measure for spices and liquids
9. Small mixing bowl to hold the scooped zucchini flesh or to mix filling if needed
FAQ
Taco Zucchini Boats Recipe Substitutions and Variations
- Ground beef: ground turkey or chicken (cooks the same but a bit leaner), plant based crumbles (Impossible/ Beyond) for a veg option, or cooked lentils / mashed black beans if you want a cheap vegetarian swap
- Zucchini boats: yellow summer squash is the closest swap, halved bell peppers or poblano peppers work as sturdier “boats”, or use large portobello caps if you want less scooping
- Cheese: Monterey Jack or Pepper Jack for gooey melt, crumbled cotija or queso fresco for a lighter tang, or shredded vegan cheddar for dairy free
- Salsa / drained tomatoes: canned Rotel (tomatoes + chiles), tomato sauce with a squeeze of lime for a smoother filling, or pico de gallo for a fresh chunkier topping
Pro Tips
1) Salt and drain the scooped zucchini before you roast, let it sit 8 to 10 minutes then press with paper towels, this pulls out moisture so the boats wont go soggy when you fill em.
2) Dont crowd the skillet when browning the beef, give the meat room so it can brown not steam, and if theres more than a tablespoon of fat pour some off but leave a little for flavor.
3) Bloom the spices in the hot oil for about 30 seconds before adding liquids, it makes the flavors pop, and finish with a squeeze of lime or a tiny pinch of sugar to balance the salsa if it tastes flat.
4) Add the cheese only near the end and broil for just 1 to 2 minutes if you want brown bubbly cheese, but watch it close or youll burn it; garnish with cilantro and green onions right before serving so they stay bright.
Taco Zucchini Boats Recipe
I stuff hollowed Zucchini Boats with lean beef seasoned with my homemade taco spice and melted cheese, and I use one simple trick to keep them quick and low carb.
4
servings
465
kcal
Equipment: 1. Oven (preheat to 400F / 200C)
2. Rimmed baking sheet, lined with foil or parchment so juices dont run off
3. Sharp chef’s knife for slicing and scooping the zucchini
4. Cutting board
5. Pastry brush or small silicone brush to oil the cut sides
6. Large skillet (about 10–12 inch) for browning the beef and onions
7. Wooden spoon or spatula to break up meat and stir the filling
8. Measuring spoons and a 1/4 cup measure for spices and liquids
9. Small mixing bowl to hold the scooped zucchini flesh or to mix filling if needed
Ingredients
4 medium zucchini (about 1 1/2 lb)
1 lb lean ground beef (90/10 or 93/7 works great)
1 small yellow onion, finely diced
2 cloves garlic, minced
2 tbsp olive oil
1/2 cup salsa or drained diced tomatoes
1/4 cup water or low sodium beef broth
1 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika or regular paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dried oregano
1 tsp kosher salt
1/4 tsp black pepper
1/4 tsp crushed red pepper flakes, optional
1 cup shredded cheddar or Mexican cheese blend
1/4 cup chopped fresh cilantro, optional
2 green onions, chopped, optional
Wedges of 1 lime, optional for serving
Directions
- Preheat oven to 400F (200C). Wash 4 medium zucchini and cut them lengthwise, scoop out the seeds and some flesh leaving about a 1/4 inch shell, reserve the scooped flesh and roughly chop it, brush cut sides with 1 tablespoon olive oil and sprinkle a little salt, place cut side up on a baking sheet and roast 8 to 10 minutes until slightly softened (this helps avoid watery boats).
- While zucchini roasts, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add 1 small finely diced yellow onion and cook 3 to 4 minutes until translucent, then stir in 2 cloves minced garlic and cook another 30 seconds.
- Add 1 pound lean ground beef, break it up with a spoon and cook until browned and no pink remains, about 5 to 7 minutes. If there's more than a tablespoon of fat, drain or blot a little off.
- Stir in the spices: 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked or regular paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, 1 teaspoon kosher salt, 1/4 teaspoon black pepper and 1/4 teaspoon crushed red pepper flakes if you want heat. Cook about 1 minute to bloom the spices.
- Add the chopped reserved zucchini flesh, 1/2 cup salsa (or drained diced tomatoes) and 1/4 cup water or low sodium beef broth, scrape up any browned bits, simmer 3 to 5 minutes until the filling thickens a bit, taste and adjust salt or heat if needed.
- Spoon the beef mixture into the roasted zucchini halves, press the filling in so each boat is nicely filled but not overflowing.
- Top the stuffed zucchini with 1 cup shredded cheddar or Mexican cheese blend, distribute evenly.
- Return to the oven and bake 8 to 12 minutes until the cheese is melted and the zucchini is cooked through; if you want bubbly browned cheese, broil 1 to 2 minutes at the end but watch it closely.
- Remove from oven, sprinkle with 1/4 cup chopped fresh cilantro and 2 chopped green onions if using, serve with lime wedges for squeezing, and enjoy right away.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 375g
- Total number of serves: 4
- Calories: 465kcal
- Fat: 27.6g
- Saturated Fat: 11.3g
- Trans Fat: 0.13g
- Polyunsaturated: 1.8g
- Monounsaturated: 8.8g
- Cholesterol: 108mg
- Sodium: 619mg
- Potassium: 779mg
- Carbohydrates: 9.5g
- Fiber: 2.1g
- Sugar: 6.8g
- Protein: 38g
- Vitamin A: 1000IU
- Vitamin C: 20mg
- Calcium: 202mg
- Iron: 3.3mg
