Taco Stuffed Zucchini Boats (dairy-free, paleo, keto)
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. 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 Soup
- Citrus Shrimp Ceviche
- Grilled Fish Tacos
- Carne Asada Tacos
- Carne Asada Fries
- Mango Margarita
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 350 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 20-25 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.
