Taco Stuffed Zucchini Boats Recipe

two stuffed zucchini boats with beef, lettuce, and avocado dressing.

5 from 3 votes

My taco stuffed zucchini boats feature taco-seasoned ground beef, jalapeños, and onions, then baked with melted pepper jack cheese. Topped with lettuce, tomato, and creamy avocado dressing. A low-carb twist on taco night that's very satisfying.

Prep Time15

Cook Time30

Total Time45

Course: dinner

Cuisine: American, Mexican

Diet: Gluten Free, Low Calorie

Servings:

Calories: 440kcal

Author: Lyuba Brooke

Ingredients

3 large zucchini
1-2 Tbsp vegetable or avocado oil
1 lb ground beef 90% or 85% lean so it's still juicy
1/2 yellow onion diced
1 large tomato diced
1 large jalapeno seeded and diced
3 garlic cloves minced
1.25 oz packet of taco seasoning
Salt to taste if needed
8 oz pepper jack cheese grated, divided

Topping:

1 tomato diced
1 cup lettuce finely shredded
1/4 cup avocado ranch dressing

US Customary - Metric

Instructions

Salting Zucchini*:

Cut zucchini in half, lengthwise. Using a melon baller (or a spoon), scoop out the seeded flesh of each zucchini half, so there is space to stuff them. (Don't scoop out all the meat, just the softer part packed with seeds.)
Sprinkle salt inside of each zucchini half and place them upside down on a wire rack or on a platter. Let them sit while you prepare the filling.
Before stuffing, if zucchini halves are not stable, you can slice off a very thin slice at the bottom to stabilize it. (See image in the post.) Set them aside.
Preheat the oven to 350°F. Lightly grease a 9x13 casserole baking dish.

Stuffing:

Preheat a cooking pan and add some oil.
Sauté diced onion and jalapeno until softened. Add tomatoes and cook until softened as well. Stir in minced garlic and cook until fragrant.
Add ground beef and break it up as much as you can. Cover and cook covered, over medium heat, until about half way done.
Sprinkle taco seasoning over the top and stir very well. Cook, stiffing from time to time, until beef is done. Taste to see if you need to add salt or not. Take off heat.
Stir in half the grated pepper jack cheese into the ground beef mixture, it will melt pretty quick.
Shake off the liquid accumulated on the zucchini halves and pat them dry with a paper towel.
Place zucchini boats into the prepared baking pan. Stuff each boat with cooked beef mixture.
Bake for 20-30 minutes, depending on the size of the zucchini and if you like your zucchini a little crunch or not.
Top each zucchini boat with remaining pepper jack cheese and bake a few minutes, until cheese is melted.
Take them out of the oven and top off each boat with lettuce, tomato, and avocado dressing right before serving.

Video

Notes

Pick medium to larger zucchini that are about 9-10 inches in length and 1.5-2 inches in thickness to hold a good amount of stuffing. If all you can find is on a smaller side, get a couple extra and stuff them best you can.
Salting zucchini: I've recently updated my recipe to include salting zucchini step. This helps draw our excess liquid from zucchini as well as seasons it.
Store your leftovers in the fridge for 3-4 days and preferably without the toppings.
Reheating is also best without the toppings. Individual boats are just fine to reheat in the microwave, but you can always reheat them in the oven at 350°F covered with aluminum foil, until just heated through.

Nutrition