Start a taco night with these healthy low-carb zucchini taco boats! This taco zucchini boat recipe has cheese beef filling + fresh toppings.
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Zucchini Taco Boat is a fresh and healthy delicacy for Taco Night. They are made with taco meat, cheese, and lots of fresh ingredients…the best part of tacos!Moreover, these taco zucchini boats are also very suitable for pairing Cilantro Lime Taco Salad.
What is a zucchini taco boat?
The zucchini taco boat has all the taco fillings and toppings you like, but instead of putting them in flour or tortillas, we put them in partially hollowed out zucchini.
Is the taco zucchini boat ketchup?
Yes, these tacos filled zucchini boats are keto-friendly. There are only 6.9 grams of net carbs per serving (2 boats!).
Are the taco boats gluten-free?
Yes, these taco boats are gluten-free. Some recipes may not be if they are made with breadcrumbs or flour.
Why you would love this taco stuffed zucchini recipe
- Cheese Taco
- Tender zucchini and crunchy toppings
- It can be put together in a few simple steps
- 15 minutes preparation time
- Healthy and natural low carb
Taco Zucchini Boat Ingredients
This section explains how to choose the best ingredients for the Mexican zucchini zucchini boat, the role of each ingredient in the recipe, and alternative options. For measurement, please refer to the recipe card below.
- zucchini -The amount of zucchini filling is medium, not too big or too small. You can also change to yellow pumpkins.
- Oil -I used olive oil, But avocado oil is also effective.
- seasoning – Sea salt, black pepper and taco seasoning.I use mine Homemade Seasoned Taco, But the store bought them very well.
- Ground beef – You can also replace this with turkey powder or chicken, or even use pre-cooked shredded chicken, similar to the filling I used Stuffed Poblano Peppers.
- Mexican cheese mix – You can also use cheddar cheese or sharp cheddar cheese. I’m a little bit down on the cheese this time because this recipe is already very flavorful, but if you like super cheesy ingredients, feel free to double it.
- tomato – I use chopped roma tomatoes. Chopped cherry tomatoes also work well.
- Red onion – I like the taste of red onions, but you can also use white or yellow onions.
- avocado -Make sure it has matured!
- Fresh coriander – In my opinion, tacos are essential, but if you are not a fan of cilantro, you can skip this.
How to make zucchini taco boats
This section shows how to make healthy zucchini fillings with step-by-step photos and detailed information about the technique. For complete instructions, see the recipe card below.
- Prepare the zucchini. Cut the zucchini in half lengthwise, then use a melon ball or spoon to dig out some centers to make a “boat”.
- bake. Drizzle olive oil on the zucchini, sprinkle with sea salt and black pepper. Bake until soft.
tip: To avoid watery zucchini, pat dry. Some moisture will collect in the holes, so just wipe it dry with a paper towel before adding any fillers.
- Assemble the taco boat. Stuff the taco meat into the zucchini boat and sprinkle with shredded cheese. Bake until the cheese melts. Top it with tomatoes, onions, avocado and coriander.
Storage instructions
- Storage: Store the Mexican zucchini boat in the refrigerator for 2-3 days.
- Prepare meals: Roast zucchini, make fillings, and prepare toppings. Then assemble and bake before serving.
- Reheat: Reheat the vessel without fresh ingredients in the microwave or 350 degree F oven until it gets hot.
- freeze: Freeze vessels without fresh tops.
More thoughts on zucchini boats
If you like this zucchini taco boat recipe, you might like some others too Healthy Zucchini Recipes The stuffing in zucchini:
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Zucchini Taco Boat Recipe
Start a taco night with these healthy low-carb zucchini taco boats! This taco zucchini boat recipe has cheese beef filling + fresh toppings.
Preparation time 15 minute
Cooking time 20 minute
total time 35 minute
raw material
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instruct
Tap the time in the instructions below to start the kitchen timer while cooking.
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Slice the zucchini lengthwise.With a spoon or Melon player Dig the center of some zucchini to make a well.
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Place the zucchini on the baking tray with the cut side facing up. Drizzle with a tablespoon of olive oil, sprinkle with sea salt and black pepper.
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Put the zucchini in the oven and bake about 15-20 minutesUntil soft.
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At the same time, heat another tablespoon (15 ml) of olive oil in the pot Large non-stick pan Medium high temperature.Add ground beef and cook for about 10 minutes, Separate with one spatula, Until it turns brown.
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Add taco seasoning and water.Cook 1-2 minutes. Remove from heat source.
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After the zucchini is roasted, pat the moisture in the well with a paper towel.
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Stuff the taco meat into the zucchini boat. Sprinkle with shredded cheese.
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Baking about 5 minutes, Until the cheese melts and turns brown.
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If using, add diced tomatoes, onions, avocado, and cilantro on the zucchini taco boat.
Recipe notes
Serving size: 2 taco boats
nutrient content
The amount per serving. The amount in the formula description above.
Calories 614
fat 45.8g
protein 42.1g
Total carbohydrates 11.9g
Net carbohydrates 6.9g
fiber 5 grams
sugar 6.2g
The nutrients are provided out of courtesy. Have questions about the calculation or why you get different results?Please see our Nutrition policy.
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