There’s something deeply satisfying about taco night—it’s warm, filling, packed with flavor, and a little bit customizable depending on what we’re craving. But once we went keto, we had to get creative about ways to bring those taco flavors back into our kitchen in a way that kept us feeling our best.
That’s how these zucchini boats were born. We were experimenting one weeknight with leftover ground beef and a few vegetables in the fridge. We had a couple of large zucchinis lying around and thought—why not hollow them out and treat them like little taco canoes?
What we love about this recipe is that it really is the full package. The zucchini becomes tender and juicy while still holding its shape. The taco-seasoned ground beef gets sautéed with onion, bell pepper, and tomato for that punchy, savory base. And once it all bakes together with melted cheese on top? It becomes the kind of dish we want to eat again and again.
It’s high in fiber, thanks to the zucchini, bell peppers, and tomatoes. It’s high in protein from the beef. It’s incredibly filling, and yet feels light and nourishing. Whether we’re prepping meals ahead of time or just need something easy for dinner, this is one of our go-to comfort keto meals.
Keto Mexican Zucchini Boats with Ground Beef & Fiber-Rich Veggies
These low-carb zucchini boats are stuffed with seasoned ground beef, sautéed onions, bell pepper, tomato, and topped with melty cheese. They’re high in fiber and protein, satisfying, and perfect for both family meals and weekly meal prep.
Ingredients
For the zucchini boats:
For the beef filling:
For topping:
Instructions
Prep the zucchini:
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Preheat oven to 375°F (190°C).
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Slice zucchinis in half lengthwise and use a spoon to scoop out the centers, leaving a 1/4-inch border to form “boats.”
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Brush with olive oil and sprinkle with salt and pepper. Place on a baking sheet lined with parchment.
Make the filling:
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Heat oil in a large skillet over medium heat.
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Add chopped onions and bell peppers, sauté for 3–4 minutes until softened.
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Stir in ground beef and cook until browned, breaking it up with a spatula.
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Add tomatoes and seasonings (chili powder, cumin, paprika, garlic and onion powder). Cook for 2–3 more minutes until fragrant. Taste and adjust salt and pepper.
Assemble and bake:
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Spoon the beef mixture evenly into each zucchini boat.
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Sprinkle shredded cheese on top.
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Bake for 20–25 minutes until zucchini is tender and cheese is golden and bubbly.
Serve:
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Top with your favorite extras like sour cream, cilantro, jalapeños, or a few slices of avocado.
Nutrition Facts
Servings: 4 ServingCalories:320kcalTotal Fat:22gSaturated Fat: 8gTotal Carbohydrate:9gDietary Fiber: 4gSugars: 3gProtein:23g
Note
Substitutions & Variations
- Dairy-free: Use a dairy-free cheese or simply skip the cheese.
- Spicier version: Add diced jalapeños or a pinch of cayenne to the beef mixture.
- Extra veggies: Add chopped spinach or mushrooms to the sautéed filling.
- Swap protein: Use ground turkey, chicken, or plant-based crumbles instead of beef.
