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5 from 5 votes

Zucchini Taco Boats

Zucchini taco boats are low carb and delicious. There is so much flavor in these. Try this healthy idea for Mexican Monday.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican
Keyword: Zucchini Taco Boats
Servings: 4
Calories: 304kcal
Author: Eating on a Dime


  • 4 medium zucchini
  • 2 tsp Olive Oil
  • 1 LB Lean Ground Beef
  • 1/4 Onion Diced
  • 1 tsp Minced Garlic
  • 2 Tbsp Taco Seasoning
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 cup Salsa
  • 1 cup Shredded Mexican Cheese
  • Fresh Cilantro shredded
  • 1 Roma Tomatoes


  • Preheat the oven to 400 degrees F.
  • Cut the zucchini in half lengthwise and trim off the ends. Then carefully scoop out the seeds of the zucchinis with a spoon.
  • Place the zucchinis in a 9X13 baking pan with the skins on the bottom of the pan. Drizzle the olive oil over the zucchinis. Bake for 12-15 minutes until the zucchini is soft.
  • While the zucchini is baking, prepare the meat mixture.
  • Brown the ground beef and the onion in a large pan over medium high heat. Break up the beef with a spatula and cook for 4-5 minutes until all of the ground beef has been browned. Drain off the excess grease.
  • Then add in the minced garlic and cook 1 for 1 minutes.
  • Stir in the salsa, taco seasoning, salt and pepper.
  • Then spoon the meat mixture into the zucchini shells and top with the shredded Mexican cheese.
  • Bake for an additional 5 minutes to melt the cheese.
  • Top with the fresh cilantro and diced tomatoes.


Calories: 304kcal | Carbohydrates: 12g | Protein: 34g | Fat: 14g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 1220mg | Potassium: 1076mg | Fiber: 3g | Sugar: 7g | Vitamin A: 960IU | Vitamin C: 39mg | Calcium: 378mg | Iron: 4mg