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Taco Stuffed Zucchini Boats

Taco stuffed zucchini boats with seasoned taco beef, pre-baked zucchini shells, and melty Mexican cheese. Loaded with classic toppings like sour cream, pico de gallo, jalapeños, and lime for easy low-carb taco flavor.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Zucchini boats base
  • 4 medium zucchini Halve lengthwise and scoop out centers, leaving about a 1/4-inch shell.
Taco beef filling
  • 1 lb ground beef Brown until no longer pink, then drain excess fat.
  • 1 packet (1 oz) taco seasoning
  • 0.25 cup water
  • 0.5 cup salsa
  • 1 cup Mexican cheese blend, shredded Use to top the boats before baking.
  • 0.25 cup sour cream For topping; dollop after baking.
  • 0.25 cup pico de gallo For topping; spoon on after baking.
  • 0.25 cup sliced jalapeños For topping; add to taste after baking.
  • 0.25 cup shredded lettuce For topping; pile on after baking.
  • 0.25 cup cilantro For topping; chop or leave lightly torn.
  • 1 lime wedges lime wedges Finish with a squeeze of lime after toppings.
  • 1 hot sauce hot sauce Serve on the side or drizzle to taste.

Equipment

  • 1 sheet pan

Method
 

Preheat and prep zucchini
  1. Preheat the oven to 400°F. Set up a baking dish so you can place the zucchini shells in quickly.
  2. Halve the zucchini lengthwise and scoop out the center, leaving a 1/4-inch shell; chop the removed flesh and set it aside. Keep the shells intact so they hold the filling.
  3. Arrange the zucchini shells in a baking dish and pre-bake 10 minutes to soften slightly. Remove carefully so the shells don’t collapse.
Cook the taco beef
  1. Brown the ground beef in a skillet over medium-high heat, then drain excess fat. Cook until most of the pink is gone.
  2. Add taco seasoning, water, salsa, and the chopped zucchini flesh to the skillet and simmer 4 minutes. Stir so the zucchini blends into the beef and the mixture thickens slightly.
Assemble and bake
  1. Fill each zucchini boat with the taco beef mixture. Pack gently so the boats are level.
  2. Top with shredded Mexican cheese blend. Cover the filling fully so it melts evenly.
  3. Bake 10–15 minutes at 400°F until the cheese is melted and zucchini is tender. Look for bubbling cheese and fork-tender zucchini edges.
Load with toppings and serve
  1. Top immediately with sour cream, pico de gallo, sliced jalapeños, shredded lettuce, and cilantro. Add each topping generously for a loaded taco look.
  2. Finish with a squeeze of lime and serve with hot sauce to taste. The boats are best right away while the cheese is still hot.

Notes

For best texture, don’t bake the zucchini too long before filling—10 minutes is enough to soften without turning watery. Refrigerate leftovers in a sealed container up to 3 days; reheat in a 350°F oven until warmed through (toppings added fresh). Freezing isn’t recommended because zucchini can get watery after thawing. For a lower-fat option, use lean ground beef (or a turkey blend) and consider reduced-fat cheese.