Low Carb Taco Stuffed Zucchini – A Fresh, Flavor-Packed Dinner

If you love tacos but want something lighter, these low carb taco stuffed zucchini boats hit the sweet spot. They’re hearty, cheesy, and packed with bold flavor, but you won’t feel weighed down after dinner. Zucchini makes a great “boat” for taco-seasoned meat and all your favorite toppings.

This recipe is flexible, budget-friendly, and perfect for weeknights. You can make it mild or spicy, and it reheats well for lunch the next day.

Low Carb Taco Stuffed Zucchini - A Fresh, Flavor-Packed Dinner

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 4 servings

Ingredients

  

• Zucchini: 4 medium, firm zucchinis (look for straight, evenly sized ones)
• Ground meat: 1 lb ground beef, turkey, or chicken
• Onion: 1 small yellow onion, finely diced
• Garlic: 2 cloves, minced
• Taco seasoning: 2–3 tablespoons (store-bought or homemade, see Alternatives)
• Tomato paste: 1 tablespoon
• Diced tomatoes: 1/2 cup (canned, drained) or fresh diced
• Broth or water: 1/4 cup (for simmering the filling)
• Cheese: 1 to 1 1/2 cups shredded cheddar, Monterey Jack, or Mexican blend
• Olive oil: 1–2 tablespoons
• Salt and pepper: To taste
• Optional add-ins: 1/2 cup riced cauliflower, 1/2 cup black soybeans (very low carb), or 1/2 cup bell pepper
• Toppings: Salsa, diced avocado, sliced jalapeños, chopped cilantro, sour cream or Greek yogurt, lime wedges

Instructions

 

• Prep the oven and pan. Preheat your oven to 400°F (200°C). Lightly oil a large baking dish or line it with parchment for easy cleanup.
• Hollow the zucchini. Slice each zucchini in half lengthwise. Use a spoon to scoop out the centers, leaving about 1/4 inch of flesh to form a sturdy “boat.” Reserve about half of the scooped flesh, finely chop it, and set aside.
• Par-bake the zucchini boats. Arrange the zucchini cut side up in the baking dish. Drizzle with a little olive oil and sprinkle with salt and pepper. Bake for 8–10 minutes to soften slightly while you make the filling.
• Cook the aromatics. Heat a skillet over medium heat with a drizzle of olive oil. Add the diced onion and cook 3–4 minutes until translucent. Stir in the garlic and cook 30 seconds until fragrant.
• Brown the meat. Add the ground beef (or turkey/chicken) to the skillet. Break it up with a spoon and cook until browned and no longer pink, about 5–7 minutes. If there’s excess grease, drain it.
• Season and simmer. Stir in taco seasoning, tomato paste, diced tomatoes, and the chopped zucchini flesh. Add the broth or water. Simmer 3–4 minutes until thick and saucy. Taste and adjust salt and pepper.
• Stuff the boats. Remove the par-baked zucchini from the oven. Spoon the taco filling into each boat, packing it in firmly. Top with shredded cheese.
• Bake to finish. Return the dish to the oven and bake 10–12 minutes, until the zucchini is tender and the cheese is melted and bubbly.
• Add toppings and serve. Let the boats rest 5 minutes. Add salsa, avocado, jalapeños, cilantro, and a dollop of sour cream. Finish with a squeeze of lime. Serve warm.

What Makes This Special

This recipe delivers taco night vibes without the tortillas. You get the same seasoned meat, melty cheese, and fresh toppings, but with a veggie-forward base.

It’s simple to prepare and cooks quickly, making it practical for busy evenings. You can also scale it up for meal prep or a casual gathering.

Another bonus: it’s naturally low carb and gluten-free. If you’re watching your carbs or just trying to add more vegetables, this is an easy win.

Plus, everyone can customize their boat with toppings like salsa, avocado, or jalapeños.

What You’ll Need

• Zucchini: 4 medium, firm zucchinis (look for straight, evenly sized ones)
• Ground meat: 1 lb ground beef, turkey, or chicken
• Onion: 1 small yellow onion, finely diced
• Garlic: 2 cloves, minced
• Taco seasoning: 2–3 tablespoons (store-bought or homemade, see Alternatives)
• Tomato paste: 1 tablespoon
• Diced tomatoes: 1/2 cup (canned, drained) or fresh diced
• Broth or water: 1/4 cup (for simmering the filling)
• Cheese: 1 to 1 1/2 cups shredded cheddar, Monterey Jack, or Mexican blend
• Olive oil: 1–2 tablespoons
• Salt and pepper: To taste
• Optional add-ins: 1/2 cup riced cauliflower, 1/2 cup black soybeans (very low carb), or 1/2 cup bell pepper
• Toppings: Salsa, diced avocado, sliced jalapeños, chopped cilantro, sour cream or Greek yogurt, lime wedges

Instructions

1. Prep the oven and pan. Preheat your oven to 400°F (200°C). Lightly oil a large baking dish or line it with parchment for easy cleanup.
2. Hollow the zucchini. Slice each zucchini in half lengthwise. Use a spoon to scoop out the centers, leaving about 1/4 inch of flesh to form a sturdy “boat.” Reserve about half of the scooped flesh, finely chop it, and set aside.
3. Par-bake the zucchini boats. Arrange the zucchini cut side up in the baking dish.

   Drizzle with a little olive oil and sprinkle with salt and pepper. Bake for 8–10 minutes to soften slightly while you make the filling.

4. Cook the aromatics. Heat a skillet over medium heat with a drizzle of olive oil. Add the diced onion and cook 3–4 minutes until translucent.

   Stir in the garlic and cook 30 seconds until fragrant.

5. Brown the meat. Add the ground beef (or turkey/chicken) to the skillet. Break it up with a spoon and cook until browned and no longer pink, about 5–7 minutes. If there’s excess grease, drain it.
6. Season and simmer. Stir in taco seasoning, tomato paste, diced tomatoes, and the chopped zucchini flesh.

   Add the broth or water. Simmer 3–4 minutes until thick and saucy. Taste and adjust salt and pepper.

7. Stuff the boats. Remove the par-baked zucchini from the oven.

   Spoon the taco filling into each boat, packing it in firmly. Top with shredded cheese.

8. Bake to finish. Return the dish to the oven and bake 10–12 minutes, until the zucchini is tender and the cheese is melted and bubbly.
9. Add toppings and serve. Let the boats rest 5 minutes. Add salsa, avocado, jalapeños, cilantro, and a dollop of sour cream.

   Finish with a squeeze of lime. Serve warm.

Storage Instructions

Let leftovers cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F (175°C) for 10–12 minutes, or use the microwave in 45-second bursts.

For best texture, add fresh toppings after reheating.

Freezing tip: You can freeze the cooked filling for up to 3 months, but zucchini boats themselves don’t freeze well—they tend to get watery. Assemble fresh boats when you’re ready and use the thawed filling.

Why This is Good for You

Lower in carbs, higher in veggies: Swapping tortillas for zucchini cuts carbs while adding fiber and micronutrients like vitamin C and potassium. You still get that satisfying taco flavor, just in a lighter package.

Protein-rich: Using ground beef, turkey, or chicken provides a solid protein base, helping you feel full and energized.

Cheese adds extra protein and calcium.

Customizable fats and sodium: Choose leaner meat if you want to keep fat lower, or opt for higher-fat cheese and avocado for a keto-friendly approach. Using homemade taco seasoning lets you control sodium and additives.

Common Mistakes to Avoid

• Skipping the par-bake: Raw zucchini can stay too firm or release water into the filling. A quick pre-bake helps them cook evenly and hold their shape.
• Watery filling: Don’t add too much liquid.

  Simmer until the mixture is thick. Drain canned tomatoes if they’re very juicy.

• Overcooking the boats: Zucchini turns mushy if baked too long. Pull them when they’re just tender and the cheese has melted.
• Under-seasoning: Zucchini is mild.

  Be generous with taco seasoning and salt to make the flavors pop.

• Adding cold toppings too early: Let the boats rest a few minutes before adding avocado and sour cream to prevent sliding and separation.

Alternatives

• Meat swaps: Use ground turkey, chicken, bison, or a plant-based crumble. For extra richness, mix in chorizo with beef.
• Dairy-free: Use a dairy-free shredded cheese or skip cheese and top with guacamole and extra salsa for creaminess.
• Spice level: For mild heat, use a gentle taco blend. For more kick, add chipotle powder, diced jalapeños, or hot sauce.
• Homemade taco seasoning: Mix 2 tsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp oregano, 1/4–1/2 tsp salt, and a pinch of cayenne.
• Extra veggies: Stir in riced cauliflower, bell pepper, or spinach to boost volume and fiber without adding many carbs.
• Cheese choices: Cheddar for sharpness, Monterey Jack for melt, pepper jack for heat, or a blend for balance.
• Toppings twist: Try pickled onions, radishes, or a drizzle of cilantro-lime crema for a fresh finish.

FAQ

Can I make these ahead?

Yes.

Cook the filling and prep the zucchini up to 2 days ahead. Store separately in the fridge. When ready, assemble, add cheese, and bake.

This keeps the zucchini from getting soggy.

How do I keep the zucchini from getting watery?

Par-bake the boats, simmer the filling until thick, and avoid excess liquid. You can also sprinkle a little salt on the zucchini after scooping and let it sit for 10 minutes, then pat dry before baking.

What’s the best meat to use?

Ground beef (85–90% lean) gives the most classic taco flavor and stays juicy. Turkey and chicken work well too; just don’t overcook them.

Adjust seasoning to taste.

Is this recipe keto-friendly?

Yes, if you keep the tomatoes modest and watch the taco seasoning for hidden sugars. Use full-fat cheese and add avocado or sour cream for extra fat.

Can I make it vegetarian?

Use a meatless crumble or a mix of finely chopped mushrooms and riced cauliflower for a hearty texture. Season well and cook until browned for depth of flavor.

What sides go well with this?

Keep it light with a simple slaw, cucumber salad, or grilled corn for non-low-carb eaters.

Cauliflower rice with lime and cilantro is a great low carb choice.

How do I know when the zucchini is done?

The zucchini should be tender when pierced with a fork but not collapsing. The cheese will be melted and bubbling, usually at the 10–12 minute mark after stuffing.

In Conclusion

Low carb taco stuffed zucchini brings all the fun of taco night with a lighter, veggie-forward twist. It’s quick, flexible, and full of satisfying flavor.

Whether you’re cooking for one or feeding a family, this recipe is easy to adapt and hard to mess up. Keep a few zucchinis on hand, and you’ve got a dinner plan that feels fresh, fast, and delicious.