Taco Zucchini Boats: Stuffed with Seasoned Taco Meat

Jazz up taco night with these low-carb and delicious Taco Zucchini Boats. They’re ready in under 30 minutes and work equally well on the grill or in the oven — a fast, tasty option when you want the flavors of tacos without the carbs.

These zucchini boats are simple to prepare and highly adaptable. Use ground turkey for a lean protein option, or substitute ground beef, chicken, or a plant-based ground alternative to suit your preferences. The recipe below includes suggestions for pairings, toppings, and simple variations to make the dish your own.

How to Make Stuffed Zucchini Boats

Step 1: Prep the Taco Meat

Heat a frying pan over medium-high heat and add a tablespoon of olive oil. When the oil is hot and fragrant, add half a medium white onion, finely diced, and cook until translucent. Add 1 lb. of ground turkey (or your preferred protein) along with 1.5 tablespoons cumin, 1 tablespoon chili powder, 2 teaspoons garlic powder, 1 teaspoon pure maple syrup, and 1/8 teaspoon salt. Cook, breaking the meat apart, until browned and cooked through. With lean turkey you typically won’t need to drain excess fat. Transfer the cooked meat to a bowl and set aside to keep warm.

Step 2: Preheat the Grill or Oven

Preheat your grill to 400ºF if you plan to grill the zucchini. For an oven method, preheat the oven to 400ºF and prepare a baking sheet lined with foil or parchment. Either method produces tender zucchini with a lightly charred or roasted flavor.

Step 3: Prep and Cook the Zucchini

While your heat source warms up, wash the zucchinis and pat them dry. Trim the ends, then cut each zucchini in half lengthwise (hot-dog style). Lightly coat both sides with olive oil cooking spray or brush with olive oil, then season with salt and pepper to taste.

Place the zucchini halves cut-side down on a piece of foil on the grill or on the prepared baking sheet in the oven. Cook at 400ºF for 10–12 minutes, turning every 4 minutes if grilling, until the zucchini is tender but still holds its shape.

Step 4: Fill the Zucchini Boats

Remove the zucchini from the heat and let cool a few minutes until they’re easy to handle. Using a spoon, scoop out the center of each half to create a small cavity for the filling. Fill each zucchini half with about 2–3 tablespoons of the prepared taco meat, then top each with approximately 1 tablespoon of shredded cheddar cheese (or your preferred melting cheese).

Step 5: Melt the Cheese and Serve

Return the filled zucchini boats to the grill or oven for 2–3 minutes, just long enough for the cheese to melt. Watch carefully to avoid overcooking. Remove from heat and serve warm.

Delicious Pairings and Serving Ideas

These zucchini boats work great as a main dish or a hearty side. For a full Mexican-inspired meal, pair them with fresh guacamole, a corn salad, vegan queso, or a cold quinoa salad. Grilled chicken legs, grilled peppers and onions, or a bright green salad also complement the flavors well.

Garnish ideas: chopped cilantro, fresh lime wedges, sliced avocado, pico de gallo, or a dollop of sour cream or Greek yogurt. For extra heat, add sliced jalapeños or a dash of hot sauce.

Tips, Variations, and Storage

• Protein swaps: ground beef, ground chicken, or a plant-based crumbled meat alternative all work well with the same seasonings.
• Cheese options: pepper jack or Monterey Jack add a bit of spice; mozzarella creates a milder, gooey topping.
• Make-ahead: Prepare the meat mixture in advance and refrigerate up to 2 days. Assemble and finish on the grill or oven just before serving.
• Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in the oven or a covered skillet to avoid sogginess; a quick broil can refresh the cheese.
• Oven-only method: If using the oven, after filling, bake at 400ºF for 5–7 minutes until the cheese melts and the zucchini are warmed through.

Recipe Details

Ingredients

Instructions

1. Heat a frying pan over medium-high heat and add the olive oil.
2. Add the diced onion and cook until translucent. Add the ground turkey and seasonings (cumin, chili powder, garlic powder, maple syrup, salt). Cook until browned and fully cooked. Transfer to a bowl and set aside.
3. Preheat the grill or oven to 400ºF.
4. Wash and dry the zucchinis, trim the ends, and cut each in half lengthwise. Brush or spray with oil and season with salt and pepper.
5. Place cut-side down on foil on the grill or on a baking sheet in the oven. Cook for 10–12 minutes at 400ºF until tender.
6. Remove and let cool slightly. Scoop out the centers to form cavities for the filling.
7. Fill each zucchini half with 2–3 tablespoons of taco meat and top with about 1 tablespoon of shredded cheese.
8. Return to the grill or oven for 2–3 minutes, or until the cheese melts. Remove and serve warm with desired garnishes.

Nutrition (approximate per serving)

Calories: 212 kcal • Carbohydrates: 11 g • Protein: 19 g • Fat: 11 g • Fiber: 3 g • Sugar: 6 g

Nutrition information is automatically calculated and should be used as an approximation.

Photos by: The Wooden Skillet