These stuffed zucchini boats are filled with all your favorite taco ingredients like seasoned meat, cheese and avocado. They're perfect for a a low-carb alternative on taco night or a great kid-friendly way to sneak in more vegetables. Source:, May 2018

Carolyn Casner


Ingredient Checklist


Instructions Checklist
  • Cut each zucchini in half lengthwise. Cut a thin slice off the bottoms so that each half sits flat. Scoop out the pulp, leaving a 1/4-inch shell. Chop the pulp.

  • Heat oil in a large skillet over medium-high heat. Add beef, tomato, scallions, chili powder, cumin, 1/2 teaspoon salt and garlic powder. Cook, breaking the beef into small pieces, until no longer pink, 5 to 6 minutes. Stir in the chopped pulp.

  • Meanwhile, place the prepared zucchini halves in a microwave-safe dish; sprinkle with the remaining 1/4 teaspoon salt and pepper. Cover and microwave on High until tender-crisp, 2 to 3 minutes. Uncover.

  • Position rack in the upper third of the oven. Preheat broiler to high. Place the zucchini halves on a baking sheet. Divide the beef filling among the zucchini halves and sprinkle each half with 2 tablespoons cheese. Broil until the cheese is melted, about 2 minutes. Serve with lettuce, avocado and pico de gallo, if desired.

Nutrition Facts

367 calories; 24.8 g total fat; 7.7 g saturated fat; 68 mg cholesterol; 659 mg sodium. 1160 mg potassium; 14.3 g carbohydrates; 7.1 g fiber; 6 g sugar; 24.8 g protein; 2626 IU vitamin a iu; 43 mg vitamin c; 123 mcg folate; 185 mg calcium; 4 mg iron; 78 mg magnesium;

Reviews (1)

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Rating: 4 stars
This was quick and easy to assemble. The changes I made were adding some ancho chili pepper and chipotle chili powder for extra heat. I didn t have scallions so I used fresh chives. I also used Gardein brand beefless ground soy protein in place of ground beef. Turned out delicious! Read More