Taco Stuffed Zucchini Boats

Zucchini boats stuffed with a tasty taco filling are a healthy, Mexican-inspired appetizer or main meal. They’re a great way to enjoy your zucchini and are gluten-free, dairy-free (with the cashew sour cream), paleo, low carb, keto and Whole30 compliant. You can definitely go back for seconds on this recipe!

Zucchini boats on a baking sheet.

Taco Stuffed Zucchini Boats

Zucchini boats are always a crowd favorite and since I’ve been on a Mexican theme lately with my Carne Asada, Pico de Gallo, Guacamole and Margarita, I figured I’d make these taco stuffed zucchini boats. They’re a great way to enjoy all the authentic taco flavors, but wrapped up in a healthy, vegetable container – fresh zucchini!

Taco stuffed zucchini boats are delicious for any weeknight meal (especially during the summer) and of course, they’re perfect for Cinco de Mayo, Super Bowl and movie night. They always positively surprise even the most ardent Mexican food lovers.

Making zucchini boats on a cutting board.

Taco stuffed zucchini boats lined up next to each other.

Zucchini boats stuffed with taco filling on a baking tray.

How to Make Zucchini Boats

Zucchini boats are easy to make (have you seen my Pizza Stuffed Zucchini Boats?). Here’s how you make them step-by-step:

  1. Cook the ground beef. You’ll add my homemade taco seasoning to the ground beef while it’s cooking for that delicious spicy taco flavor.
  2. Prepare the zucchini. While the ground beef is cooking, cut the zucchini in half and scoop out the seeds with a spoon.
  3. Assemble and cook the zucchini boats. Fill the zucchini boats with ground beef and your favorite taco toppings. I love diced tomato, green onion, avocado and cashew sour cream. Then, bake them in the oven for 20-25 minutes.

A Few Zucchini Boat Tips

My sneaky trick here is using cashew sour cream instead of regular sour cream. It’s 100% dairy-free. And guess what? Most people won’t know the difference, especially as these taco stuffed zucchini boats are loaded with so much flavor. But it does add a level of creaminess that’s just perfect.

Of course, if you do eat dairy, feel free to use regular sour cream and your favorite cheese. Recipes are meant to be adapted to your personal preferences – I’m just here to inspire you.

When you scoop out the seeds on the zucchini halves, remember to just scoop out the seeds and not too much extra flesh. You want to enjoy as much zucchini as possible. And on that note, try to grab the largest zucchini possible. You’ll have more space for all the delicious filling. Enjoy!

More Healthy Mexican Recipes

Zucchini boats stuffed with taco filling on a baking sheet.

Taco stuffed zucchini boats lined up next to each other.

Taco Stuffed Zucchini Boats (dairy-free, paleo, keto)

4.88 from 8 votes
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 4 servings
Author: Lisa Bryan
These taco stuffed zucchini boats are healthy, Mexican-inspired and 100% dairy-free. They're the perfect party appetizer or main meal.


  • 4 large zucchini

Taco-Seasoned Ground Beef

  • 1 lb ground beef
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper


  • 1 recipe cashew sour cream
  • 3 spring onions, finely sliced
  • 3 roma tomatoes, diced
  • 2 avocados, thinly sliced
  • 1 bunch fresh cilantro


  • Preheat the oven to 375 degrees fahrenheit. 
  • Heat a large skillet on medium heat and add the ground beef. Use your spatula to break up the beef. Add the spices, stir to combine and cook for 7-10 minutes or until browned. 
  • While the ground beef is cooking, slice the zucchini in half lengthwise and use a spoon to scoop out the insides. 
  • Place the zucchini on a baking tray and fill with the ground beef. Cook for 15-20 minutes, or until the tops are browned. 
  • Remove from the oven and top with a drizzle of cashew sour cream, a sprinkle of green onions and tomatoes, a few slices of avocado and some fresh cilantro. Serve immediately. 

Lisa's Tips


Calories: 526kcal, Carbohydrates: 23g, Protein: 26g, Fat: 39g, Saturated Fat: 11g, Cholesterol: 80mg, Sodium: 438mg, Potassium: 1839mg, Fiber: 11g, Sugar: 10g, Vitamin A: 2140IU, Vitamin C: 76.5mg, Calcium: 107mg, Iron: 5mg
Course: Appetizer, Main Meal
Cuisine: Mexican
Keyword: Stuffed Zucchini Boats, Taco Stuffed Zucchini Boats, Zucchini Boat Recipes, Zucchini Boats
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37 comments on “Taco Stuffed Zucchini Boats”

  1. Made for the first time tonight. When you say 15-20 min in the oven or until tops are brown, do you mean the meat or the zucchini? We’re rounding 40-min now and the zucchini is barely browning (even brushed avocado oil on around 25/30min point) but the meat on top is definitely browning and drying out. But, they’re super cute!  Using Lime Crema I made from a carnitas recipe the other day!

  2. This looks amazing — so light, summery and very flavorful! Will be adding this to my dinner menu.5 stars

  3. I just got a bunch of lovely zucchini today. I’m going to make this for our dinner tomorrow. :)5 stars

  4. This looks so good! Taco night just got a lot healthier at my house. We love tacos around here. I love this idea. Definitely saving this for later to try.5 stars

    • Hi Krissy- This will be a fun way to switch up taco night and sneak in more veggies while you’re at it :)

  5. That looks amazing! I have just picked a few zucchini from stores – So I know what I want to make :)5 stars

  6. The type of zucchini boats that makes you want to make them over and over again. Fantastic recipe that I am definitely adding to my fave list!5 stars

  7. Just made this tonight for dinner.  The family devoured it.  Packed with flavor.  Thank you for sharing.  5 stars

  8. It tastes better than it looks!  Middle son pulled a face when I removed it from the oven, only wanted a “small bit”.  I sat down to eat mine, he polished his plate and asked if there were any more.  Delicious and super easy to do.   In the UK courgettes are on the small size – I will be trying marrow or aubergine if I can’t find the bigger size.  We have had a gorgeous summer so lucky enough to nab some supersize courgettes!5 stars

  9. Wow that looks amazing.  I am growing zucchini, so I am defiantly going to try this.  

  10. Do you do anything with all the leftover insides of the zucchini? 

  11. I know it’s off-topic but sorry you moved to California. Having been born and raised there it’s not the same state. But on-topic these sound great. Do they freeze well? I am looking for some meals I can make and freeze As I am a single person times and it’s hard to eat a casserole every single day for a week.

  12. That sounds delicious, apparently we are suffering a courgette shortage in Europe at the moment due to unusually harsh winters :(

  13. I had a taco stuff tatter for dinner tonight but your version sounds lighter and healthier! Delish too – welcome to Cali & good luck getting settled, that’s always such a challenge!

  14. This is such a smart recipe! I can’t eat much dairy, so this is perfect for me! Love cashew sour cream. A much healthier alternative to regular tacos! PS Good luck with getting the rest of your stuff unpacked!

  15. Anything topped with avocado sounds good to me!

  16. LOVE stuffed zucchini! A childhood favorite meal, actually; and still love it to this day :) Hope you’re able to relax and fully enjoy your new home – hang in there with all the unpacking!