Zucchini taco boats are easy to make and are a fun way to put healthy twist on taco night! This zucchini boat recipe is low-carb, paleo, keto, and Whole 30 friendly, so they work for just about everyone!
Stuffed with grass-fed ground beef, cauliflower rice, onions, peppers, garlic, taco seasoning and salsa, these zucchini boats put a healthy spin on taco night. I love topping them with shredded cheddar cheese, but if you don't do dairy, try topping with guacamole or diced avocado.
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INGREDIENTS & PRODUCTS USED + MENTIONED:
Butcher Box: bchrbox.co/cleananddeliciousGB4L
DIY Taco Seasoning:
Santoku Knife:
12-Inch Saute Pan:
Olive Oil Bottle:
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MORE C&D ZUCCHINI RECIPES
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ZUCCHINI TACO BOAT RECIPE
4 medium zucchini
1 cup salsa
1 tablespoon olive oil
1/2 cup chopped onion
1 pound grass-fed ground beef
2 tablespoons taco seasoning
1 cup cauliflower rice, (I buy mine pre-riced)
2 cloves chopped garlic
1 bell pepper, chopped
1 cup chopped zucchini, reserved
salt and pepper to taste
1 cup shredded cheddar cheese
1/4 cup chopped cilantro, optional
1/4 cup diced cherry tomatoes optional
INSTRUCTIONS
Pre-heat oven to 350F.
Trim the top and bottom of zucchini off. Lay the zucchini flat and slice in half lengthwise. Repeat with all four zucchini.
Using a spoon, scoop the center of the zucchini out leaving 1/4 inch wall around the bottom and sides of the zucchini. Repeat with each zucchini halve.
Reserve 1 cup of the zucchini meat from the center of the zucchini and give it a rough chop. We will use this in the filling.
Add a thin layer of salsa to the bottom of a baking and lay the zucchini boats on top. You may need two dishes to fit all of the zucchini.
Ina large non stick skillet, heat olive oil. Once the oil is hot, add in the onion along with a pinch of salt.
Once the onion is translucent, push to the side and add in ground beef. Season with salt and break up into crumbles. Add taco seasoning and stir to coat.
Next, add in cauliflower rice, garlic, bell pepper and zucchini 'meat'. Season with a little more salt and pepper and stir.
Pour in remaining salsa, stir everything together, and simmer for 5-10 minutes. Turn off the heat and allow to cool until it's easy to handle.
Divide the mixture evenly amongst all 8 zucchini boat halves and then sprinkle each half with shredded cheddar cheese.
Cover with aluminum foil and bake for 25 minutes or until the cheese has melted and the zucchini is tender.
Top with fresh tomatoes and cilantro and enjoy!
NOTES
*I always buy my cauliflower rice pre-made at the grocer store. You can use fresh or frozen for this recipe, both work.
**If you want to keep this recipe Whole 30 compliant, be sure to leave off the cheese.
NUTRITION
Serving: 1boat | Calories: 215kcal | Carbohydrates: 9g | Protein: 17g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 52mg | Sodium: 420mg | Potassium: 660mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1074IU | Vitamin C: 49mg | Calcium: 142mg | Iron: 2mg
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#zucchiniboats #zucchinitacoboats #stuffedzucchiniboats
Great idea to get rid of the last of the summer squash!!!!
Yes! We have a ton of it here in New Jersey.
Hello C+D Fam! Excited to share this yummy recipe with you! These Zucchini Taco Boats are so easy to make and super delicious. A really easy way to have a meal rich in protein and packed with veggies. I can’t wait to hear what you think of it. Enjoy your weekend. XO -Dani
Your last zucchini boats were delicious, I don’t know if these can compete. But I’ll try them
HAHA!! I LOVE the original recipe too! But these put a really fun flavor spin. It’s like taco-night without the tacos 🙂
Deni, what about if you like your zucchinis bit more crips, would you still add the sauce at the bottom or skip it?
Good question. Do you want it crisp or al dente?
This looks delicious and so easy to make vegan! I’m substituting the beef with vegan crumbles, and the cheese with vegan cheese and that’s it, thanks for the idea♡
Brilliant! Enjoy the recipe.
I’m not vegan but I was thinking about that actually. Good for parties.
@spidermiss2426 yes!!
Crisp. I am just beginning to eat zucchinis and the Keto diet and getting use to the vegetables and find that crisp is easier for me now.
I would still use the salsa but maybe throw them under the broiler before finishing them off. Just be careful not to burn the cheese. Overall, not sure how crispy the zucchini will get in a dish like this.
I’m showing this video to my mom next time we have plenty of zucchini!
Yay!! I hope you all enjoy them.
Sounds and looks delicious! Being vegan I’ll use black beans in place of beef and nutritional yeast in place of cheese. Yum!
Yes! Perfect swaps. I didn’t realize you were vegan Robyn, good to know;) . Always want to make sure that I have options for you and all our other vegan viewers.
@Clean & Delicious I’m also vegan, but watch your videos, because alot of times things can be swapped…good recipe ideas!!
These look so good! I’ve seen your turkey zucchini boats video, but I’ve never tried them. I will totally make these with some black beans in swap of the meat.
Black beans would be the perfect swap! Kinda wishing I mentioned that in the video. 🙂
I’m guessing you were laying on the couch and inspired by Rachael Ray. Cuz a week ago or so she had made some stuffed zucchini.
Dani, you’re a goddess. This looks sooooo good. I would substitute tons of mushrooms for the meat, like 4-5 pounds! They saute down to nothing. Oh, boy I’ve got to make this!
Sounds really good! I was just about to go to the grocery store so you just added to my list. Thank you for sharing that!
I will try this recipe. Can I use the chicken instead of turkey? As you mentioned I would like to see 10 must know waste hacks and food waste challenges video, please.
You want to make it better, cook it on the grill.
Dani…..oooweeman! This is absolutely amazing girl! Gonna go to Aldis tonight to get the ingredients to make this for my family. Thank you for sharing this. You’re my girl!
Ha! I started making the zucchini boats after I saw the older video. I adore them. My family has had enough tho. Will try this to change it up!