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!
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.
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:
- 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.
- Prepare the zucchini. While the ground beef is cooking, cut the zucchini in half and scoop out the seeds with a spoon.
- 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
Taco Stuffed Zucchini Boats (dairy-free, paleo, keto)
Ingredients
- 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
Toppings
- 1 recipe cashew sour cream
- 3 spring onions, finely sliced
- 3 roma tomatoes, diced
- 2 avocados, thinly sliced
- 1 bunch fresh cilantro
Instructions
- 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
- You can also make extra Taco Seasoning and store for future use.
Just made this tonight for dinner. The family devoured it. Packed with flavor. Thank you for sharing.
Awesome! So happy the whole family loved it! :)
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!
Happy your son gave it a try and loved it! And yes, sometimes our zucchini are massive in the US. Lol.
Wow that looks amazing. I am growing zucchini, so I am defiantly going to try this.
Glad you like them! Let me know how they turn out for you. :)
Do you do anything with all the leftover insides of the zucchini?
I usually don’t (as it’s mainly the seeds), but you could absolutely toss it into a smoothie. :)
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.
I hear you! So zucchini is a bit tricky when you freeze/reheat it, only because it’s 95% water so will get a little soggy. If you’re okay with that, then they should be good! :)
Probably a dopey question but is there any way to kind of squeeze the water out before you cook them?
Unfortunately, I think that would be difficult. But I say give the recipe a try and see what you think. It may not be that bad!
Will definitely try the recipe. Just not sure if I will freeze it. ?
That sounds delicious, apparently we are suffering a courgette shortage in Europe at the moment due to unusually harsh winters :(
A courgette shortage, oh no! I don’t know what I’d do?! :( I’d ship some your way if I could!
Made this the other night. What a great way to use zucchini.
Hi Robin – So happy to hear you loved this recipe! Its a great way to use up your leftover zucchini :)
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!
Thanks Debra! A taco stuffed tatter sounds pretty darn good too! ;)
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!
Cashew sour cream is the best! And thanks so much for the well wishes Alyssa – getting settled will feel like a breath of fresh air. :) x
Anything topped with avocado sounds good to me!
I feel the same and usually double up on the avocado! ;)
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!
There’s just something about stuffed things (zucchini, sweet potato, squash…) that are so fun. Glad this brings back fond memories for you Liz! :) x