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Taco Stuffed Zucchini Boats

Taco stuffed zucchini boats with seasoned taco beef, melted Mexican cheese, and a loaded toppings finish of sour cream, pico de gallo, jalapeño, and lime. This easy Tex-Mex dinner bakes until the zucchini is tender and the filling is hot.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Zucchini boats
  • 4 medium zucchini
Taco beef filling
  • 1 lb ground beef
  • 1 packet (1 oz) taco seasoning
  • 0.25 cup water
  • 0.5 cup salsa
  • 1 cup Mexican cheese blend, shredded
Toppings
  • 0.25 cup sour cream
  • 0.5 cup pico de gallo
  • 2 sliced jalapeños
  • 0.5 cup shredded lettuce
  • 2 tbsp cilantro
  • 1 lime wedges
  • 0.5 tbsp hot sauce

Equipment

  • 1 sheet pan
  • 1 Cast iron skillet

Method
 

Preheat and prep the zucchini
  1. Preheat the oven to 400°F. Keep the oven rack in the middle so the boats bake evenly.
  2. Halve each medium zucchini lengthwise, then scoop out the center leaving a 1/4-inch shell. Chop the scooped flesh and set it aside for the filling.
Pre-bake the zucchini shells
  1. Arrange the zucchini shells in a baking dish and pre-bake for 10 minutes to soften slightly. Look for edges to turn brighter green and the shells to feel less rigid.
Make the taco beef filling
  1. Brown the ground beef in a skillet over medium-high heat, then drain the fat. Continue cooking until no pink remains.
  2. Add taco seasoning, water, salsa, and the chopped zucchini flesh to the beef. Simmer for 4 minutes until the mixture thickens slightly and the zucchini softens.
Assemble and bake
  1. Fill each zucchini boat with the taco beef mixture and top with shredded Mexican cheese blend. Use a gentle mound so the cheese covers the filling.
  2. Bake for 10–15 minutes at 400°F until the cheese is melted and the zucchini is tender. The boats are ready when the cheese bubbles at the edges and a fork slips into the shell easily.
Add toppings and serve
  1. Load the boats with sour cream, pico de gallo, sliced jalapeños, shredded lettuce, cilantro, and a squeeze of lime. Finish with hot sauce to taste, then serve immediately while hot.

Notes

For best texture, pre-bake the zucchini shells so they’re tender after the final bake. Store leftovers in the refrigerator up to 3 days; reheat in a 375°F oven until warmed through (add toppings after reheating). Freezing is not recommended because the zucchini and lettuce toppings soften and lose texture. For a keto-friendly swap, choose a no-sugar-added salsa and verify your taco seasoning is sugar-free.