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Zucchini Taco Boats

Zucchini Taco Boats

  • Yield: 8 boats
  • Prep Time: 20 minutes
  • Cooking Time: 40 minutes
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  • 4 Zucchini, about the same size
  • 2 tbsp Olive oil, divided
  • 3/4 tsp Salt, divided
  • 1 Bell pepper, finely chopped
  • 1 Sweet onion, finely chopped
  • 2 cloves Garlic, crushed
  • 1 lb Ground meat beef, turkey, or chicken
  • 2 tbsb Taco seasoning
  • 1/4 tsp Pepper
  • 1/4 cup Salsa
  • 1 cup Shredded cheese, Cheddar or Mexican blend
  • Green onions, finely chopped, optional
  • Cilantro, finely chopped, optional


  1. Preheat oven to 400F.
  2. Line a baking sheet with aluminum foil.
  3. Cut both ends off of each zucchini and slice in half lengthwise. Scoop the seeds out, leaving about ½ inch of zucchini around all sides. Set the scooped zucchini aside for later use.
  4. Drizzle 1 tbsp of oil over the insides of the zucchini boats and sprinkle with ¼ tsp salt. Place zucchini flat-side down on prepared baking sheet in a single layer and bake in hot oven for 10 minutes.
  5. In a large skillet over medium heat, sauté bell pepper, onion, 1/2 tsp salt and pepper in 2 tbsp of oil for 2-3 minutes.
  6. Add 1 cup of chopped zucchini flesh that was previously removed from the boats, and 2 cloves of crushed garlic. Continue sautéing for an additional 1-2 minutes.
  7. Move the vegetables to the side of the skillet and add ground meat to the open area. Cook for 7-10 minute or until meat is completely cooked through. Drain any excess liquid from the pan when meat is done cooking.
  8. Turn off the heat and mix in seasoning ingredients, salsa and ¾ cup shredded cheese.
  9. Fill all 8 zucchini boats with equal amounts of the taco filling then sprinkle with the remaining cheese.
  10. Return the zucchini to the oven and cook for an additional 10-15 minutes.
  11. Serve topped with chopped green onions and/or cilantro if desired.


Recipe adapted from