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–+ servings
Bella

"Taco Zucchini Boats: A Fun and Healthy Recipe!"

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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 zucchini boats
Course: Main Course
Cuisine: Mexican-Inspired
Ingredients Method Notes

Ingredients
  

  • 6 medium to large zucchinis
  • 1 pound 454 grams ground beef (or any ground meat of choice)
  • 1½ cups 300 grams cooked rice
  • 3 tablespoons 27 grams taco seasoning (homemade or store-bought)
  • ⅓ cup 80 milliliters water
  • 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.

Method
 

  1. Preheat oven to 400ºF (204ºC).
  2. 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.
  3. Place zucchini cut side up in a large baking dish or on a rimmed baking sheet.
  4. 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.
  5. Add rice: Stir the cooked rice into the taco meat mixture and cook until fully combined and warmed through.
  6. Fill the boats: Spoon the taco beef and rice filling into the prepared zucchini boats.
  7. Bake for 15 minutes, then remove from the oven.
  8. 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.
  9. Serve hot with your favorite toppings like avocado, salsa, sour cream, and fresh cilantro.

Notes

  • Make ahead: You can prep the zucchini and filling separately, then assemble and bake later.
  • Freezer-friendly: Freeze unbaked stuffed boats for up to 3 months. Thaw in the fridge before baking.
  • Low-carb version: Skip the rice and use cauliflower rice or more vegetables in the filling.
  • Vegetarian version: Substitute the ground beef with black beans or lentils.
 
  • Add heat: Spice it up with jalapeños, chipotle powder, or a splash of hot sauce in the filling.

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