Low Carb Taco Stuffed Zucchini Boats

Low Carb Taco Stuffed Zucchini Boats are the perfect way to enjoy all the bold, zesty flavors of tacos without the guilt of heavy carbs. Packed with lean protein, spices, salsa, and cheese, these zucchini boats are both filling and flavorful. Whether you’re following a keto, low-carb, or simply healthier lifestyle, this recipe offers a delicious twist on a classic taco night. Best of all, they come together in under 40 minutes, making them an excellent choice for busy weeknights. Let’s dive into this tasty, nutrient-rich meal that’s sure to be a hit at your dinner table.

Why You’ll Love These Low Carb Taco Stuffed Zucchini Boats

These zucchini boats check every box when it comes to a winning dinner recipe:

• Low-carb & keto-friendly: Only 6g net carbs per serving.

• Quick & easy: Ready in just 40 minutes with simple prep.

• Customizable: Change up the protein, cheese, or toppings for your personal taste.

• Family-approved: Even picky eaters will love these cheesy, taco-flavored boats.

• Perfect for meal prep: They store and reheat beautifully for quick lunches or dinners.

Ingredients

Here’s what you’ll need to make these delicious zucchini boats:

• 3 medium zucchini

• 1 tablespoon olive oil (or avocado oil)

• 2 cloves garlic, minced

• 1 ½ pounds ground turkey (or substitute with ground chicken or beef)

• ½ teaspoon chili powder

• ½ teaspoon onion powder

• ¼ teaspoon garlic powder

• ¼ teaspoon oregano

• 1 teaspoon cumin

• 1 teaspoon smoked paprika

• ¼ teaspoon salt

• 1 cup salsa (choose your preferred spice level)

• 1 ½ cups shredded cheddar cheese (or a Mexican blend)

Optional toppings: Add extras like sour cream, fresh cilantro, chopped green onions, or diced tomatoes.

Step-by-Step: How to Make Low Carb Taco Stuffed Zucchini Boats

1. Preheat the oven: Set to 400°F (200°C).

2. Prepare the zucchini: Cut each zucchini in half lengthwise to create boat-shaped halves. Use a spoon or melon baller to scoop out the centers, reserving the flesh. Place the hollowed zucchini shells in a 9×13 baking dish.
   For softer zucchini, pre-bake the hollowed zucchini shells for 10–15 minutes before adding the filling.

3. Cook the filling: Warm olive oil in a large skillet over medium heat. Add minced garlic and the chopped zucchini flesh. Cook for 2–3 minutes until softened.

4. Add the protein: Mix in the ground turkey (or your preferred meat) and cook until fully browned.

5. Season it up: Add chili powder, onion powder, garlic powder, oregano, cumin, smoked paprika, salt, and salsa. Stir until well combined.

6. Add the cheese: Mix in 1 cup of shredded cheese and allow it to melt into the filling.

7. Stuff the zucchini: Fill each zucchini boat with the taco mixture, pressing it in lightly. Top with the remaining cheese.

8. Bake: Cover the dish with foil and bake for 20–25 minutes, or until the zucchini is tender and the cheese is bubbly.

9. Serve: Add your favorite toppings like sour cream, cilantro, green onions, or tomatoes.

Helpful Tips

• Use a melon baller for easy scooping.

• Pre-bake zucchini if you like them extra soft.

• Add jalapeños or extra hot sauce for a spicy kick.

• Use lean ground beef for a richer flavor or ground chicken for a lighter option.

Substitutions and Variations

• Cheese options: Try Monterey Jack, Pepper Jack, or a Mexican cheese blend.

• Protein swaps: Use shredded chicken, ground sausage, or even plant-based crumbles for a vegetarian version.

• Taco-style variations: Top with guacamole, pickled onions, or even crushed tortilla chips for extra crunch.

Storage Instructions

• Refrigerate: Store leftovers in an airtight container for up to 3 days.

• Freeze: Wrap individually in foil and freeze for up to 2 months. Reheat in the oven at 350°F until warmed through.

• Meal prep: Prepare filling in advance and assemble just before baking for a quick dinner.

Nutritional Information

• Calories: 282 kcal

• Carbohydrates: 7g

• Net Carbs: 6g

• Protein: 35g

• Fat: 13g

• Fiber: 1g

(Nutrition based on using ground turkey.)

Serving Suggestions

• Pair with cauliflower rice or a fresh side salad for a full low-carb meal.

• Add a side of guacamole or avocado slices for healthy fats.

• Serve with low-carb tortillas if you want extra taco flavor.

Frequently Asked Questions About Low Carb Taco Stuffed Zucchini Boats

Can I make these ahead of time?
Yes! Prepare the filling and assemble the boats up to a day in advance. Store in the fridge and bake when ready to serve.

Can I use a different protein?
Absolutely. Ground beef, chicken, turkey, or even plant-based crumbles work well.

Do I have to pre-bake the zucchini?
No, but pre-baking helps soften them if you prefer a more tender texture.

Can I make this recipe spicier?
Yes—add diced jalapeños, extra chili powder, or a spicier salsa.

Are these keto-friendly?
Yes! At just 6g net carbs per serving, they’re perfect for a keto or low-carb lifestyle.

Conclusion

Thank you for stopping by to try these Low Carb Taco Stuffed Zucchini Boats! This recipe has been a personal favorite in my kitchen because it’s incredibly easy, packed with flavor, and perfect for a healthy yet satisfying dinner. I hope your family enjoys these as much as mine does. Whether you serve them on taco night or as a fun way to sneak more veggies into your meals, they’re sure to become a staple in your rotation. Happy cooking, and thank you for being part of this food-loving community—wishing you many delicious meals ahead!

Follow us on Pinterest for new mouthwatering recipes every day!

Low Carb Taco Stuffed Zucchini Boats

---

• Author: Lisa
• Total Time: 40 minutes
• Yield: 6 servings 1x

Print Recipe

Pin Recipe

Description

Low Carb Taco Stuffed Zucchini Boats are a flavorful, cheesy, and keto-friendly twist on taco night. Packed with seasoned ground turkey, salsa, and melty cheese, these zucchini boats make a quick and satisfying low-carb dinner everyone will love.

---

Ingredients

Scale 1x2x3x

3 medium zucchini

1 tablespoon olive oil (or avocado oil)

2 cloves garlic, minced

1 ½ pounds ground turkey (or chicken or beef)

½ teaspoon chili powder

½ teaspoon onion powder

¼ teaspoon garlic powder

¼ teaspoon oregano

1 teaspoon cumin

1 teaspoon smoked paprika

¼ teaspoon salt

1 cup salsa

1 ½ cups shredded cheddar cheese (or Mexican blend)

Optional toppings: sour cream, fresh cilantro, chopped green onions, diced tomatoes

---

Instructions

• Preheat the oven: Set to 400°F (200°C).

• Prepare the zucchini: Cut each zucchini in half lengthwise to create boat-shaped halves. Use a spoon or melon baller to scoop out the centers, reserving the flesh. Place the hollowed zucchini shells in a 9×13 baking dish.
  For softer zucchini, pre-bake the hollowed zucchini shells for 10–15 minutes before adding the filling.

• Cook the filling: Warm olive oil in a large skillet over medium heat. Add minced garlic and the chopped zucchini flesh. Cook for 2–3 minutes until softened.

• Add the protein: Mix in the ground turkey (or your preferred meat) and cook until fully browned.

• Season it up: Add chili powder, onion powder, garlic powder, oregano, cumin, smoked paprika, salt, and salsa. Stir until well combined.

• Add the cheese: Mix in 1 cup of shredded cheese and allow it to melt into the filling.

• Stuff the zucchini: Fill each zucchini boat with the taco mixture, pressing it in lightly. Top with the remaining cheese.

• Bake: Cover the dish with foil and bake for 20–25 minutes, or until the zucchini is tender and the cheese is bubbly.

• Serve: Add your favorite toppings like sour cream, cilantro, green onions, or tomatoes.

Notes

Net carbs: 6g per serving.

Pre-baking the zucchini helps soften them if preferred.

Swap turkey for chicken, beef, or plant-based crumbles.

Use Monterey Jack or Pepper Jack for a flavor twist.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: Baked
• Cuisine: Mexican-inspired

Nutrition

• Serving Size: 1 stuffed zucchini half
• Calories: 282
• Carbohydrates: 7g
• Protein: 35g