Low Carb Taco Stuffed Zucchini Boats Recipe

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Grab some ground meat and cheddar cheese and you’re on your way to creating this easy low carb stuffed zucchini recipe for dinner tonight! This easy dinner is a great way to enjoy taco night even if you’re on a low carb diet.

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Looking for a low carb and delicious dinner idea? Look no further than this taco stuffed zucchini boats recipe! This dish is easy to make and is sure to please even the pickiest of eaters. It’s perfect for a busy weeknight meal. We recommend using ground chicken or beef, but I’ve also used ground beef and ground turkey to create this zucchini boat recipe. Be sure to top your taco zucchini boats with melted cheeses, tomatoes, and jalapeños for extra flavor. Enjoy!

If you have a craving for tacos, but you’re trying to keep it low carb, zucchini boats are the perfect way to go! In addition to these taco stuffed zucchinis, you can also modify this recipe to make Italian stuffed zucchini boats by using tomato sauce and Italian sausage, or add a little bit of spice and make buffalo chicken zucchini boats. What’s your favorite way to stuff a zucchini?

You can also make this recipe your own by switching up the toppings to include your family favorites, and use up whatever you have on hand. We love to top ours with cheese, tomatoes, and jalapeños, but you could also try avocado, sour cream, or guacamole. The possibilities are endless! So what are you waiting for? Give this recipe a try tonight!

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Why You’ll Love This Easy Taco Stuffed Zucchini Boat Recipe

  • If you’re on the keto diet or looking for a low carb taco alternative, you’ll love this recipe for taco night, because it uses zucchini to fill with your favorite toppings, instead of crunch or soft taco shells which are higher in carbs.
  • This meal is easy to make, so if you are a busy mom or short on time, you can still get a delicious, healthy meal on the table for your family with very little fuss!
  • It’s customizable for your picky eaters! If you have family members that don’t like bell peppers, of prefer less spice, simply change up the toppings before popping your zucchinis in the oven.
  • This recipe is perfect for a busy weeknight meal! It’s easy, delicious, and nutritious, so let’s get to cooking!
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Equipment needed for Low Carb Zucchini Boats

  • Cutting board
  • Knife and spoon to hollow zucchini boats
  • Large baking dish or baking sheet
  • Measuring cups and spoons

Ingredients for Keto Zucchini Boats

  • 2 tablespoon avocado oil (or olive oil)
  • 4 medium zucchini to large zucchini, cut in half lengthwise
  • 3⁄4 pound ground chicken (ground beef, or use leftover taco meat)
  • 1/3 cup red onion diced onion
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon pepper
  • 3⁄4 cup corn
  • 3⁄4 cup beans
  • 3⁄4 cup salsa
  • 1 cup multi-colored bell peppers
  • 2 teaspoons of chopped jalapenos
  • 1 garlic clove, grated
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1⁄4 teaspoon oregano
  • 1⁄2 shredded cheese
  • Garnish with chopped cilantro, tomatoes, and jalapenos
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How to Make Taco Stuffed Zucchini Boats (or Zucchini Tacos)

Step 1: Preheat The Oven To 475°F. Drizzle 1 tablespoon of oil into a 9×13 baking dish set aside.

Step 2: Using a spoon, scoop out the interior of the zucchini halves and place them in the prepared baking dish. Each half should have a 1⁄4-inch thick shell. Remove what is extracted from each half.

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Step 3: Meanwhile, heat a medium-sized skillet over medium heat. Add 1 tablespoon oil, ground chicken or beef, onions, salt, and pepper. Cook for 7 minutes or until the chicken is cooked through.

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Step 4: Remove the skillet from the stove and add corn, beans, salsa, bell peppers, jalapeños, garlic, chili powder, ground cumin, and oregano. Mix until fully combined.

Step 5: Fill each zucchini boat equally with the taco filling and top with shredded cheese.

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Step 6: Bake For 25 Minutes, Or Until The Zucchini Is Tender And The Cheese Is Melted.

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Step 7: Garnish with chopped cilantro, tomatoes, and jalapeños and serve immediately. Enjoy!

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Frequently Asked Questions

Can I make these low carb taco stuffed zucchini boats ahead of time?

Yes, you can! Just assemble the boats and store them in the fridge until you’re ready to bake them.

What can I use instead of ground beef or chicken?

You could try ground turkey, lamb, pork, or even crumbled tofu.

How many net grams of carbs are in these taco zucchini boats?

This will depend on the toppings you use, but each boat has approximately 11 grams of carbs.

Can I store these taco stuffed zucchini boats in the fridge or freezer for later?

Yes, you can store these low carb taco stuffed zucchini boats in the fridge for up to four days or in the freezer for up to three months, in an airtight container. Just make sure to thaw them completely before reheating. And if you’re reheating from frozen, you may need to add a few minutes to the bake time.

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What to serve with Taco Stuffed Zucchini Boats

Serve your zucchini boats with chips and salsa, fresh veggies, and sour cream. Ready for a sweet dessert? Try this fresh and healthy red, white, and blue fruit salad.

Zucchini Boat Recipe Variations

Having pizza cravings? You can simply add marinara sauce to your meat mixture and top with parmesan cheese and layered mozzarella cheese before adding to your baking tray.

Try swapping out the taco seasoning for Italian seasoning and adding sun-dried tomatoes to your filling for the perfect zucchini pizza boats!

Switching up some of your favorite recipes to include zucchini instead of bread is a fun way to incorporate your favorite meals into your keto lifestyle, and a good idea to use up lots of zucchinis if they are on sale that week at the grocery store.

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Nutrition Facts Disclaimer

This recipe is for informational and entertainment value only, so please make sure to double check the nutrition facts and check with your doctor if you are on a specific diet or prone to adverse reactions.

Did you have success making this a super low-carb meal? Let me know in the comments what toppings you added to your taco stuffed zucchini boats.

I hope you enjoy this low carb taco stuffed zucchini boats recipe! If you have any questions or suggestions, please leave a comment below. Happy cooking!

Taco Stuffed Zucchini Boats (Low Carb Meal)

Taco Stuffed Zucchini Boats (Low Carb Meal)

These quick and easy low carb taco stuffed zucchini boats are the perfect healthy weeknight meal for the whole family!

Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes

Ingredients

  • 2 tablespoon avocado oil (or olive oil)
  • 4 medium zucchini to large zucchini, cut in half lengthwise
  • 3⁄4 pound ground chicken (ground beef, or use leftover taco meat)
  • 1/3 cup red onion diced onion
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon pepper
  • 3⁄4 cup corn
  • 3⁄4 cup beans
  • 3⁄4 cup salsa
  • 1 cup multi-colored bell peppers
  • 2 teaspoons of chopped jalapenos
  • 1 garlic clove, grated
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1⁄4 teaspoon oregano
  • 1⁄2 shredded cheese
  • Garnish with chopped cilantro, tomatoes, and jalapenos

Instructions

  1. Preheat The Oven To 475°F. Drizzle 1 tablespoon of oil into a 9x13 baking dish set aside.
  2. Using a spoon, scoop out the interior of the zucchini halves and place them in the prepared baking dish. Each half should have a 1⁄4-inch thick shell. Remove what is extracted from each half.
  3. Meanwhile, heat a medium-sized skillet over medium heat. Add 1 tablespoon oil, ground chicken or beef, onions, salt, and pepper. Cook for 7 minutes or until the chicken is cooked through.
  4. Heat a medium-sized skillet over medium heat. Add 1 tablespoon oil, ground chicken or beef, onions, salt, and pepper. Cook for 7 minutes or until the chicken is cooked through.
  5. Remove the skillet from the stove and add corn, beans, salsa, bell peppers, jalapeños, garlic, chili powder, ground cumin, and oregano. Mix until fully combined.
  6. Fill each zucchini boat equally with the taco filling and top with shredded cheese.
  7. Bake For 25 Minutes, Or Until The Zucchini Is Tender And The Cheese Is Melted.
  8. Garnish with chopped cilantro, tomatoes, and jalapeños and serve immediately. Enjoy!

Did you make this recipe?

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hi! I'm shannon

I’m a wife, mom of three, doctor, and blogger! In 2018, I decided to turn my mom blog, into a personal finance blog so others could follow along on our journey to pay off over HALF a MILLION dollars in student loan and practice start up debt. I hope you enjoy following along, and maybe even find some inspiration along the way.

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