Description
Taco Zucchini Boats are the perfect low-carb twist on taco night! Packed with seasoned ground beef, rice, and melted cheese, these veggie-loaded boats are flavorful, filling, and endlessly customizable with your favorite taco toppings.
Ingredients
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6 medium to large zucchinis
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1 pound (454 grams) ground beef (or any ground meat of choice)
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1½ cups (300 grams) cooked rice
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3 tablespoons (27 grams) taco seasoning (homemade or store-bought)
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⅓ cup (80 milliliters) water
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2 cups (227 grams) shredded cheese (any meltable cheese like cheddar or Mexican blend)
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Optional toppings: salsa, avocado, sour cream, chopped cilantro, corn, diced tomatoes, hot sauce, etc.
Instructions
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Preheat oven to 400ºF (204ºC).
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Prepare the zucchini: Cut each zucchini in half lengthwise. Use a spoon or melon baller to carefully scoop out the centers, creating a boat shape.
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Place zucchini cut side up in a large baking dish or on a rimmed baking sheet.
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Cook the filling: In a skillet over medium heat, cook ground beef until browned. Drain excess fat if necessary. Add taco seasoning and water, stir to coat, and let simmer for 5 minutes.
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Add rice: Stir the cooked rice into the taco meat mixture and cook until fully combined and warmed through.
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Fill the boats: Spoon the taco beef and rice filling into the prepared zucchini boats.
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Bake for 15 minutes, then remove from the oven.
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Add cheese: Sprinkle the shredded cheese on top of each boat and return to the oven for 5 more minutes, or until the cheese is melted and bubbly. For extra browning, broil for 1–2 minutes.
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Serve hot with your favorite toppings like avocado, salsa, sour cream, and fresh cilantro.
Notes
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Make ahead: You can prep the zucchini and filling separately, then assemble and bake later.
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Freezer-friendly: Freeze unbaked stuffed boats for up to 3 months. Thaw in the fridge before baking.
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Low-carb version: Skip the rice and use cauliflower rice or more vegetables in the filling.
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Vegetarian version: Substitute the ground beef with black beans or lentils.
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Add heat: Spice it up with jalapeños, chipotle powder, or a splash of hot sauce in the filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Mexican-Inspired