Zucchini Taco Boats

By Rena Awada, nutritionally reviewed by Ella Davar RD

5 from 1 vote

Aug 01, 2022, Updated Sep 27, 2024

This post may contain affiliate links. Please read our disclosure policy.

Make the most of summer’s star vegetable by whipping up these Taco Stuffed Zucchini Boats! Loaded with healthy vegetables and lean protein, this is a delicious and easy summer dinner recipe. It’s the best way to use up extra zucchini from your garden!

You may also love these buffalo chicken stuffed zucchini boats, or these enchilada stuffed zucchini boats.

top view of stuffed zucchini boats with melted cheese and chopped tomatoes

I keep making zucchini taco boats over and over again because I just can’t get enough of them. It is a super fun, tasty, and simple low-carb meal that everyone will enjoy.

This zucchini boat recipe comes together in under 30 minutes, making it perfect for a quick weeknight meal or even as an appetizer. The best part? The leftovers taste amazing as well! You really can’t go wrong with this easy summer dish.

Recipe highlights

Easy to throw together: This is one of my favorite no-fuss summer meals! Simply prep and bake the zucchini, make the stuffing while it’s baking, top the zucchini with the stuffing and cheese, and bake for just a few more minutes.
Quick: From start to finish, this recipe takes less than 30 minutes!
Perfect for meal prep: I love how the flavors develop in this recipe overnight. It tastes even better the next day and is perfect for a quick lunch. Any extra taco stuffing can also be made into a taco salad!
Wholesome: Skip the extra carbs by using zucchini instead of tortillas and taco shells. It’s such a tasty way to add extra vegetables to your diet!

Side view of stuffed zucchini boats with melted cheese and chopped tomatoes

Ingredients you will need

Zucchini: You can also use yellow squash if desired.
Onion: Red, white, or yellow onions are all great choices.
Ground meat: I love adding lean ground meat! They are so filling without adding too many calories. Try turkey, chicken, or beef – whichever is your favorite!
Taco seasoning: You can use store-bought or homemade taco seasoning.
Salsa: Adding salsa is a great flavorful hack! It adds spice, moisture, and seasoning with very little effort!
Black beans: Canned black beans are just fine.
Cheese: Either mozzarella or cheddar is our favorite cheese for Taco Boats. Throw on either or both!
Optional toppings: Chopped tomatoes, sliced green onions, cilantro, and shredded iceberg lettuce are all great topping choices. I also enjoy a dash of hot sauce and a drizzle of Plain Greek Yogurt.

How to make zucchini taco boats

Prepare the oven and baking tray: Preheat the oven to 400°F and line a large sheet pan with parchment paper.
Prep the zucchini: Place the zucchini halves, cut side up, into the prepared sheet pan. Scoop some of the flesh to create the boats.

Overhead shot of zucchinis, sliced and flesh removed.

3. Season and bake: Sprinkle it with salt, and pepper, and spray with cooking oil spray. Bake for 10
minutes.
4. Prepare the stuffing: Meanwhile, heat the oil in a large skillet over medium heat.
5. Saute the onions until soft, around 3-4 minutes.
6. Stir in the other ingredients: Add in the meat and cook, crumbling it with a wooden spoon. Once the meat starts to brown, stir in the taco seasoning, salsa, and beans.

Taco stuffing in a skillet with a red spoon.

7. Stuff the zucchini: Fill your roasted zucchini boats with the meat mixture and sprinkle with the cheese.
8. Bake again!: Return to the oven and bake for 10-12 minutes, or until the cheese is melted and zucchinis are crisp-tender.
9. Top and serve! Top your taco zucchini boats with desired toppings.

Tips for Success

Depending on the size of the zucchini, baking time can vary a little. The best way to check if it’s ready is with a fork. If the zucchini is easily pierced, it’s ready to eat!
Cook the scooped-out zucchini flesh with the taco stuffing to avoid any unnecessary waste.
Store any leftovers in an airtight container for up to 4 days. The flavors develop so well and these taco-stuffed zucchini boats taste even better the next day so be sure to save them for an easy lunch!
Reheat in the microwave or the oven until heated through.
Freeze: Yes, you can freeze these zucchini taco boats! Freeze them on a flat surface like a baking tray until they are firm, and then transfer them to an airtight container and freeze the zucchini boats for up to 4 months.

Frequently Asked Questions

Are zucchini boats healthy?

Absolutely! Zucchini is one of the best vegetables out there: low carb and loaded with many nutrients and antioxidants. Topped with a healthy topping like this lean taco stuffing makes for a perfectly healthy, well-rounded meal!

Do you eat the skin on zucchini boats?

Yes, you can eat the entire zucchini boat. Most of the zucchini’s nutrients are in that lovely dark skin, just like cucumber! You don’t want to skip it.

How long do you cook zucchini tacos?

The zucchini is baked by itself at first for 10 minutes. It also takes about 10 minutes to throw the stuffing together. When the zucchini comes out of the oven you can immediately load it up with the taco stuffing, sprinkle some cheese, and pop it back in the oven for 10-12 minutes. Overall, these Taco Stuffed Zucchini Boats are ready in under 30 minutes!