Roasted until tender, filled with zesty ground beef, and topped with cheese, these Zucchini Taco Boats are a fiesta of flavors and textures! The Mexican-inspired zucchini boats are easily prepared, low-carb, and packed with veggies. They’re one of my favorite ways to enjoy this popular vegetable throughout the year, but especially with farm-fresh summer zucchini.
Zucchini season is almost here and I’m celebrating its impending arrival with recipes featuring it in all forms: zucchini muffins, pancakes, bars (soon to come!), lasagna, and these taco zucchini boats.
There’s so much to love about zucchini — it’s fresh, sweet, budget-friendly, nutritious, ultra-abundant in the late summer months, and versatile. It shines as brightly in sweet treats as it does savory mains and sides. If you’re lucky to have it in your garden or that of a friend’s, you likely have armloads of it by mid-July, making it a no-brainer for working into your daily diet.
Today’s zucchini recipe du jour features tender-roasted zucchini filled with smoky and lightly spicy taco meat and covered with gooey melted cheddar cheese. Its easy prep and make-ahead-friendly nature makes it a doable way to enjoy zucchini any day of the week and its zesty, savory flavor will make you wish zucchini season never ended. Although, lucky for you, you can enjoy it year-round with squash from the produce-aisle!
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What Does it Taste Like?
These taco zucchini boats taste a taco, flavorful and zesty as always but a little grown up with a roasted zucchini shell. The deep green veggie is fork-tender, sweet, and fresh. The filling is as hearty, savory, and scoopable (like you know and love!) and the melted, rich cheddar cheese ties up all the flavors with a delicious bow.
Enjoy these Mexican-inspired zucchini boats when you want to take a more veggie-forward twist on taco night, have farm-fresh zucchini to use up, or want to experiment with a new take on typically Italian-seasoned zucchini boats.
Why You Will Love Zucchini Bars
- Delightfully Delish – Melted cheese and lightly spicy beef pair perfectly with zucchini. The vegetable’s sweet, juicy flesh balances the rich, full, and zesty flavors, creating a dish that demand’s second and third helpings.
- Quick and Easy – This zucchini taco recipe is ready in just a handful of anyone-can-do-it steps, making it great for novice and seasoned home cooks alike.
- Wholesome – Reimagine taco night by swapping tortillas with zucchini, adding fiber and veggies, reducing calories, and lowering carbs while still being 100% comforting and tasty!
- Family-Friendly – Young, old, and everyone between will be thrilled when this zucchini taco boats recipe is on the menu. For young ones or those with milder palates, reduce the chili pepper, swap sweet paprika for smoked, or omit it all together.
Ingredients
- Zucchini – Essential to make zucchini tacos! You will need 4 medium-sized zucchini. The more moderately-sized they are, the sweeter and tender they will be. Extra-large zucchini can be woody and flavorless. Not a fun way to celebrate this fiesta!
- Ground Beef – For the best flavor, I recommend ground beef that is 85-93% lean. The small amount of fat adds richness and flavor to the zucchini taco boats recipe.
- Peppers – Just one chopped sweet bell pepper adds crunch and a touch of natural sweetness.
- Aromatics – Diced onions and minced garlic contribute sweet and pungent aromas, making a flavorful base for the spices.
- Spices – Easily make homemade taco seasoning with chili powder, ground cumin, oregano, smoked paprika, and salt. Mexican oregano is best best, but the more commonly available Mediterranean oregano also works.
- Tomato Paste – Two tablespoons add layers of deep, jammy tomato flavor, amping up the taco filling flavor.
- Beef Broth – This adds moisture and savoriness to the taco-spiced ground beef, making it easy to scoop and utterly addictive.
- Cheddar Cheese – Melty cheddar cheese takes the taco boats over the top! Use freshly shredded cheese for the best melting, though pre-shredded can work if needed.
- Avocado Oil – Just a touch for brushing the zucchini before roasting and cooking the ground beef! I love using avocado oil because it contains heart-healthy fats and has a high smoke point and a neutral flavor.
Substitutions
- Squash – Love yellow summer squash? Make these taco zucchini boats with it! Though their shapes can be a bit more irregular, you can still scoop out the flesh and fill the yellow squash with the taco filling.
- Ground Meat – Ground turkey, chicken, or plant-based crumbles can be substitutes for ground beef, allowing you to customize this recipe to your diet as needed.
- Spices – Don’t have all the spices on hand, or have some extra taco seasoning to use up? Swap 4 teaspoons of it for the recommended spice blend. Only add the extra salt if the taco seasoning does not contain salt.
- Oil – For an avocado oil replacement, use vegetable, canola, or olive oil.
- Cheese – Shredded Mexican cheese blend, white cheddar, or Monterey Jack are all similarly delicious on these taco-stuffed zucchini boats.
How to Make Taco Zucchini Boats
This healthy, zesty, and flavorful summer meal is yours in just a few simple steps:
Step 1: Preheat the oven to 400° and line or grease a baking sheet. Cut the zucchini lengthwise and remove the insides with a spoon. Rub the zucchini halves evenly with 1 tablespoon of oil, then place them on the baking sheet and bake in the preheated oven for 20 minutes. Once baked, remove them from the oven and set aside.
Step 2: Heat the second tablespoon of oil in a large skillet over medium heat. Add the onion and bell pepper, and sauté for 4-5 minutes, until the vegetables are tender and softened.
Step 3: Add the ground beef and garlic and cook until browned, breaking the beef up as it cooks.
Step 4: Add the tomato paste, chili powder, cumin, smoked paprika, oregano, and salt and stir until combined. Continue to saute for another minute.
Step 5: Stir in the beef broth and bring to a simmer. Simmer for 10 minutes, stirring occasionally. Remove from heat.
Step: Divide the filling between the baked zucchini boats, then top with cheese. Bake for 5 minutes or until the cheese is melted. Garnish with your favorite toppings, and serve!
Recipe Tips
- Use modest-sized squash. The smaller the zucchini, the better its texture and flavor. Select zucchini with deep green-colored skin that are 8-12 inches long. Wash them well before slicing in half and removing the seeds with a spoon. Avoid large, overgrown squashes that are longer than 12 inches or have a diameter greater than 2-3 inches. Though their size is impressive, their flavor is not!
- Roast until tender. Since the final bake is only 5 minutes long, the zucchini needs to roast until fork-tender before filling. Most zucchini need to bake for 20 minutes. Adjust the time for smaller, larger, or thicker zucchini.
- Make-ahead directions. Make meal time seamless by preparing the boats up to a day in advance. Roast the zucchini, then make and fill them with the ground beef mixture. Sprinkle with cheese and refrigerate in an airtight container for up to 1 day. Before serving, bake the boats in a 400°F oven for 10-15 minutes, or until the boats are heated through and the cheese is melted.
Serving Suggestions
Enjoy these zucchini boats with ground beef as a light, yet filling summer meal, or think outside the box with the following serving suggestions and variations:
- A Fiesta Feast – Make it a hearty and filling meal by plating the zucchini boats with Mexican rice, black beans, green salad, and margaritas for the adults.
- Perfectly Plant-Based – Make Taco Tuesday meatless by swapping your favorite plant-based ground beef alternative for the beef and sprinkling the boats with vegan cheddar cheese before baking.
- Bi-Color Boats – Add extra color to the dinner table by using a mixture of yellow summer squash and zucchini. Most yellow squash is slightly sweeter than zucchini, making it a perfect complement to the savory and spicy beef.
- Add Black Beans – Stir 1 cup of drained black beans into the bean filling for extra texture, staying power, and flavor. Not a fan of black beans? Try pinto!
Storage Directions
- Refrigeration: Once cooled to room temperature, the zucchini boats can be stored in an airtight container in the refrigerator for up to 5 days.
- Freezing: For longer storage, transfer the cooled zucchini to a freezer-safe container and store in the freezer for up to 3 months. Defrost it overnight in the refrigerator or until thawed.
- Reheating: Warm the zucchini taco boats in a 375°F oven for 5-7 minutes or in a microwave on gentle heat until hot.
Nutritional Info
When it comes to delicious, hearty, balanced, and healthy meals these taco zucchini boats have it all:
- Protein — Crumbled ground beef contributes 40 grams of protein per serving, making these boats a reliable and enjoyable way to reach your protein goals. The beef is also a great source of iron which can prevent anemia, vitamin B12 which can help with energy levels, and zinc which is known to support the immune system.
- Fiber — A hearty 4 grams of fiber helps to promote healthy digestion and keep you full.
- Vegetables — Zucchini is light on the calories but rich in vitamins and minerals, onions contribute antioxidants, and sweet bell peppers deliver vitamins A and C, making this a great way to add more colorful veggies to your diet.
This zucchini recipe is also a great option if you are counting carbohydrates. Each satisfying serving contains a modest 15 grams, fitting it into most low-carb lifestyles.
Although the stuffed veggies are relatively high in fat (25 grams per serving), it does come from whole foods (beef and cheddar cheese) and can fit into most healthy diets. To reduce the fat and caloric load, drain the meat after crumbling and/or use reduced-fat cheese.
Total nutritional content per serving is:
- Calories: 434 calories
- Total Fat: 25 grams
- Protein: 40 grams
- Sodium: 564 mg
- Carbohydrates: 15 grams
- Fiber: 4 grams
*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
Pricing Info
This is what I personally paid to make this recipe:
- 4 medium zucchini: $1.88
- 2 tbsp avocado oil: $0.37
- 1 yellow onion: $0.68
- 1 red bell pepper: $0.88
- 1 lb ground beef: $7.28
- 4 garlic cloves: $0.08
- 2 tbsp tomato paste: $0.14
- 1 tsp chili powder: $0.01
- 1 tsp cumin: $0.03
- 1 tsp smoked paprika: $0.04
- ½ tsp oregano: $0.03
- ½ tsp salt: $0.01
- ¾ cup beef broth: $0.47
- ¾ cup shredded cheddar cheese: $0.65
The total comes out to be around $12.55 or roughly $3.14 per serving!
FAQs
Certainly! The air fryer is convenient for cooking these stuffed zucchini tacos without heating up the kitchen (a must on hot summer days!). Preliminarily roast the vegetables in a single layer in the air fryer basket at 350° for 10-15 minutes or until tender. Once stuffed, air fry them at 375°F for 5 minutes or until the cheese is melted. If your air fryer is too small to accommodate the halved zucchini in a single layer, air fry them in multiple batches.
I always recommend roasting the zucchini before stuffing for a few reasons. First off, it makes the zucchini tender and sliceable. Secondly, zucchini contain a lot of moisture. Parcooking them allows some of this moisture to evaporate, preventing the boats from getting soggy. Finally, the initial roast prevents you from overcooking the fillings, keeping them moist and flavorful.
Other Healthy Dinner Recipes
Tried this recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the comments below! I would really appreciate your feedback!
Recipe
Easy Taco Zucchini Boats
Equipment
Ingredients
- 4 medium zucchini
- 2 tbsp avocado oil divided
- 1 yellow onion diced
- 1 red bell pepper diced
- 1 lbs ground beef
- 4 garlic cloves minced
- 2 tbsp tomato paste
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp oregano
- ½ tsp salt
- ¾ cup beef broth
- ¾ cup shredded cheddar cheese
- Sour cream/Greek yogurt, salsa, cilantro, avocado optional for topping
Instructions
- Preheat oven to 400°F and line or grease a baking sheet.
- Cut the zucchini lengthwise and remove the insides with a spoon. Rub the zucchini boats evenly with 1 tbsp oil, then place on the baking sheet and bake in the preheated oven for 20 minutes. Once baked, remove from oven and set aside.
- Meanwhile, heat the remaining 1 tbsp oil in a large skillet over medium heat. Add the onion and bell pepper and saute for 4-5 minutes, until the vegetables are softened.
- Add the ground beef and garlic, and cook until browned, breaking the beef up as it cooks.
- Once browned, add the tomato paste, chili powder, cumin, smoked paprika, oregano, and salt and stir until combined. Continue to saute for another minute. r
- Stir in the beef broth and bring to a simmer. Simmer for 10 minutes, stirring occasionally. Remove from heat.
- Spoon the filling evenly into the baked zucchini boats, then top with cheese. Place in the oven for about 5 minutes, until the cheese is melted. Garnish with favorite toppings, and serve!
Notes
- Refrigeration: Once cooled to room temperature, the zucchini boats can be stored in an airtight container in the refrigerator for up to 5 days.
- Freezing: For longer storage, transfer the cooled zucchini to a freezer-safe container and store in the freezer for up to 3 months. Defrost it overnight in the refrigerator or until thawed.
- Reheating: Warm the zucchini taco boats in a 375°F oven for 5-7 minutes or in a microwave on gentle heat until hot.
Nutrition
If you end up making this and loving it, take a photo and tag me on Instagram! I’d love to see your versions of my recipes! And feel free to rate it down below in the comment section. I would really appreciate it!
xoxo Megan
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