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Keto Zucchini Taco Boats

Tacos are one of those meals we could eat every single week—and sometimes, we do. But when we’re craving all the classic taco flavor without the tortilla, we turn to these zucchini taco boats. They’re low-carb, high-flavor, and a ridiculously easy way to get your taco fix while sneaking in some extra greens.

We came up with these on a night when we had taco meat ready to go but no shells, no tortillas, and not even a head of lettuce to pull off a wrap. But we did have a few zucchini sitting in the crisper drawer, and the lightbulb went off. We hollowed them out, filled them with spiced ground beef, added salsa and cheese, and tossed them in the oven. The result? A new taco night favorite that has stuck around ever since.

These boats have everything going for them: the rich flavor of seasoned beef, melty cheese, and that satisfying bite of baked zucchini that softens just enough in the oven. They’re customizable, great for meal prep, and totally crowd-pleasing—even for the non-keto folks in the house. Serve them with a dollop of sour cream, avocado slices, or a drizzle of spicy crema, and you’ve got a full-on taco experience with none of the carbs.

Cuisine ,
Courses , ,
Difficulty Beginner
Time
Prep Time: 15 mins Cook Time: 25 mins Rest Time: 5 mins Total Time: 45 mins
Servings 4
Calories 395
Description

These keto zucchini taco boats are stuffed with bold taco-seasoned beef, melty cheese, and salsa, then baked until tender and golden. It’s taco night without the tortilla!

Ingredients
    For the Taco Boats:
  • 4 medium zucchini, halved lengthwise
  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 cup diced onion
  • 1/2 cup sugar-free salsa
  • 1 cup shredded Mexican blend cheese
  • 2 tbsp chopped fresh cilantro (for garnish)
    • Optional Toppings:
  • Sour cream
  • Diced avocado or guacamole
  • Sliced jalapeños
  • Extra salsa or hot sauce
Instructions
    Prep the Zucchini:
  1. Preheat oven: Set to 375°F.
  2. Scoop the boats: Slice zucchini in half lengthwise. Use a spoon to gently scoop out the center, leaving about 1/4 inch of flesh around the edges.
  3. Drizzle & bake: Place zucchini halves on a baking sheet, drizzle with olive oil, and bake for 10 minutes to soften slightly.
    4. Cook the Taco Meat:
  4. Brown the beef: In a skillet over medium heat, cook ground beef and onion until browned. Drain excess fat.
  5. Season: Stir in salt, pepper, chili powder, cumin, garlic powder, and onion powder. Cook 2–3 minutes more. Add salsa and mix well.
    6. Assemble & Bake:
  6. Stuff the boats: Remove zucchini from oven. Fill each with the taco meat mixture, then top with shredded cheese.
  7. Bake again: Return to oven and bake for 10–15 minutes until cheese is melted and bubbly.
  8. Garnish & serve: Let cool slightly, then garnish with cilantro and desired toppings.

Nutrition Facts

Servings: 4 ServingCalories:395kcalTotal Fat:27gSaturated Fat: 11gTotal Carbohydrate:8gDietary Fiber: 3gSugars: 3gProtein:28g

Note

Substitutions & Variations

  • No beef? Try ground turkey, chicken, or chorizo.
  • Dairy-free? Use dairy-free cheese or omit entirely and load up on salsa and avocado.
  • Spicy version: Add cayenne or chopped jalapeños to the meat.
  • Vegetarian twist: Swap meat for sautéed mushrooms, spinach, and cauliflower rice combo.
Read it online: https://ketoeatsrecipes.com/recipe/keto-zucchini-taco-boats/