Zucchini Taco Boats
Published October 28, 2022 • Updated March 8, 2026
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I make taco zucchini boats at least twice a month, and at this point I prefer them to regular keto tacos. The zucchini gets tender in the oven while the edges hold their shape, so you get this built-in vessel that soaks up all the seasoned beef juices without falling apart in your hands.
What I love about these is how they fit into my weekly meal prep. I cook a big batch of taco meat on Sunday, use it for taco salad on Monday, then stuff these boats on Wednesday when I want something different but don’t feel like starting from scratch. Same base protein, completely different meal.
The trick I figured out is scooping the zucchini just deep enough to hold a generous mound of filling without making the walls too thin. I use a regular spoon (a melon baller works too) and leave about a quarter inch of flesh. That leftover zucchini I scoop out? I chop it and toss it right into the taco meat. Extra volume, extra fiber, and my family has never once noticed.
I also pat the inside of each boat dry with a paper towel before brushing with oil. That step alone cuts way down on the wateriness that can pool at the bottom after baking. Between the pat-dry and scooping the seedy center out thoroughly, mine come out clean every time.
If you want a little crunch (the one thing zucchini can’t replicate on its own), I crush pork rinds on top during the last 5 minutes of baking. It’s the closest I’ve gotten to that shell-like crackle on a low carb taco night.
These stuffed zucchini are a dinner that actually gets requested in my house. My kids treat it like a taco bar night where they pile on their own toppings. I set out bowls of pico, sour cream, shredded lettuce, and sliced jalapenos, and everyone builds their own. If you’re looking for more Mexican-inspired meals, I rotate these with my keto taco casserole and sheet pan fajitas. Between the three, I never get bored with taco night.
How to make taco stuffed zucchini
Stability trick: Before stuffing, I shave a thin sliver off the rounded bottom of each zucchini half with a paring knife. Takes about 30 seconds per boat and they sit completely flat on the baking sheet. No more filling sliding sideways.
Key ingredients & substitutions
- Ground beef – I use 85% lean because I’ve tested the grease-to-juiciness ratio across the range. 80% leaves too much grease pooling in the boats, and 90% runs dry by the time the zucchini is tender. Ground turkey or venison work but run drier (add an extra tablespoon of water when simmering the seasoning).
- Zucchini – Small to medium is the way to go. I’ve noticed larger ones have tougher skin and a slightly bitter taste that doesn’t cook down as well.
- Taco seasoning – I make my own homemade blend most of the time because I can bump up the cumin and smoked paprika (see the seasoning section below). Primal Palate is my favorite store-bought option. In a pinch, plain chili powder works.
- Shredded cheese – I go with Mexican blend for the color and the flavor mix, but straight cheddar or Colby work too.
- Avocado oil – I brush it on the boats before seasoning. Olive oil works fine as a swap.
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Ingredients
1 pound ground beef -
3 tablespoons taco seasoning
-
4 medium zucchinis
-
2 tablespoons avocado oil
-
1 cup shredded Mexican blend cheese
Step by Step Instructions
Step by Step Instructions
Taco meat
Preheat oven to 400 degrees. To a large skillet, add ground beef and cook over medium high heat until browned. Add in taco seasoning and ¼ cup of water. Lower the heat to low medium, cover and simmer until liquid has mostly evaporated. Stir occasionally.
Make zucchini boats
Slice zucchini in half vertically. Using a spoon or melon baller, scrape out the center of each zucchini. Brush each zucchini boat with avocado oil and season with salt and pepper.
Stuffed zucchini boats
Add cooked taco meat to the center of each zucchini boat. Place on a foil lined baking sheet or baking dish and bake in the oven at 400 degrees for 15 minutes.
Sprinkle cheese & toppings
Remove from the oven. Sprinkle cheese on each and return to the oven to bake for 5 minutes or until the cheese is melted. Add on other taco toppings, like pico de gallo, guacamole, cilantro or sour cream.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Do you eat the skin of the zucchini boat?
I always eat the skin. It softens up nicely in the oven and gives each boat some structure so you can actually pick it up. I stick with small to medium zucchini because I've noticed the larger ones have tougher, slightly bitter skin that doesn't cook down as well.
Should I pre-cook the zucchini boats before stuffing?
I don't pre-cook mine and they come out perfectly tender at 400 degrees in 15 minutes. I experimented with par-roasting them empty for 10 minutes first, and it made no difference other than adding extra time. The filling generates enough heat to cook the zucchini through.
How do I keep the zucchini from getting watery?
I scoop the seeds and soft center out thoroughly, because that's where most of the moisture lives. I also pat the inside of each boat with a paper towel before brushing with oil. After baking, if there's any liquid pooled on the baking sheet, I just tilt the boats slightly to drain before adding cheese.
How do I keep the zucchini boats from tipping in the oven?
I shave a thin sliver off the rounded bottom of each zucchini half with a paring knife before I start stuffing. Takes about 30 seconds per boat and they sit completely flat on the baking sheet after that. I used to lose filling off the sides every time before I started doing this. Stable boats mean the cheese melts evenly on top instead of sliding off.
Can I freeze zucchini taco boats?
I freeze these all the time for meal prep. I assemble and bake them, let them cool completely, then wrap each one in foil and store in a freezer bag. They hold for about 3 months. When I reheat from frozen, I do 400 degrees for about 15-20 minutes covered, then uncovered for the last 5 to re-crisp.
Can I use ground turkey instead of ground beef?
I've made these with ground turkey plenty of times. It works well but runs drier than beef, so I add an extra tablespoon of water when I'm simmering the seasoning in. The flavor is slightly milder, which my family actually prefers when we're loading up on spicy toppings.
Can I make these dairy-free?
I've made these without cheese plenty of times. I skip the shredded cheese entirely and load up with sliced avocado, guacamole, and a squeeze of lime instead. The taco meat has enough flavor on its own that I don't miss the cheese as much as I expected. I've also tried nutritional yeast sprinkled on top for that cheesy flavor without the dairy.
Can I make zucchini taco boats in the air fryer?
I make these in the air fryer all the time, especially when I don't want to heat up the whole oven. I air fry at 400 degrees for 10 minutes, then add the cheese and go another 2 minutes. The zucchini edges get slightly more caramelized than the oven version, which I actually prefer. Just don't overcrowd the basket or the ones in the middle won't cook evenly.
Made a double batch on Sunday and been pulling these out all week, the zucchini doesn't get soggy like I was worried it would.
Smart move. The seeds are where most of the moisture lives, once those are out the boats hold up all week.
Taco night was the first thing I said goodbye to going keto. These got me back to it, and the zucchini held up under the beef and cheese better than I expected. Four stars only because I still want that shell crunch, but this is going in the rotation.
The crunch is the one thing I can't fully replace. Crushed pork rinds on top in the last 5 minutes gets you closer than anything else I've tried.
There was a taco casserole my aunt used to make for every family gathering, and I thought that feeling was just gone when I went keto. The ground beef with the cheese melting into the zucchini caught me off guard. This is the closest I've felt to that table in years.
The beef and cheese melting together in there is what makes it feel like actual taco night. Zucchini usually just feels like a compromise. This one doesn't.
First time using zucchini and the boats held up through everything I threw on them.
Those walls firm up more than you'd expect. What did you pile on?
Brought these to my sister's for dinner and the best part was watching her husband (die-hard bread person, no interest in keto) work through two full boats before he asked where the tortillas were. He thought the zucchini was just a side dish. Only thing I'd tweak is draining the zucchini better after scooping, mine got a little watery at the end. The taco seasoning was freaking spot on though.
Ha, 'where are the tortillas' is the best possible reaction. For the wateriness, I pat the inside of each boat dry with a paper towel after scooping before the oil goes on. Gets rid of a lot of what pools at the end.