I make these zucchini boats for dinner some nights, and they’re always a hit! Even my daughter who usually give veggies the side-eye clean her plate and even ask for seconds. It’s zucchini, it’s taco night, and it’s dinner that feels fun but still fits a healthy balance.
This is one of those flexible meals that works for almost everyone. If you’re dairy-free, skip the cheese, and it’s still delicious. Gluten-free? Use gluten-free taco seasoning or season your meat yourself. And if you want to mix things up, try swapping ground beef for ground lamb or even ground turkey. Either way, it’s a low-carb meal that’s simple enough for a busy fall weeknight and tasty enough to make again and again.
I love serving them with brown rice or a simple green salad for a balanced dinner. You can even prep the filling ahead of time and assemble the boats right before baking, which is perfect for those evenings when everyone’s hungry right now!
Ingredients
- 4 medium zucchini
- 1 tablespoon canola oil
- 1 pound ground beef
- 3 cloves garlic, minced
- 1 (10-ounce) can diced tomatoes with green chilies
- 1 (1.25-ounce) packet taco seasoning (For a Creole kick, substitute 1 tablespoon of the taco seasoning for 1 tablespoon of your favorite Creole seasoning. I like to use Konriko!)
- 3 tablespoons chopped fresh cilantro
- Kosher salt and freshly ground black pepper, to taste
- 1 cup shredded sharp cheddar cheese
Instructions
- Preheat your oven to 400°F. Lightly grease a 9x13-inch baking dish or give it a quick coat of nonstick spray.
- Prep the zucchini: Slice each zucchini in half lengthwise (right down the middle), and use a spoon to scoop out the soft center. Leave about ½ inch of the zucchini flesh along the sides so the boats stay sturdy. You can save the scooped-out bits for soups or omelets later.
- Brown the meat: Warm a drizzle of canola oil in a large cast iron skillet over medium-high heat. Add the ground beef, breaking it up as it cooks, and sauté until nicely browned, about 3–5 minutes. Drain off any extra fat.
- Add flavor: Stir in the garlic and cook for about a minute until fragrant. Stir in your Cajun season. Then mix in the diced tomatoes with green chilies and the taco seasoning. Let it all simmer together for a couple of minutes until thickened and the flavors blend. Stir in some chopped cilantro for a fresh finish.
- Assemble: Arrange the zucchini halves in your baking dish, skin side down. Sprinkle with a little salt and pepper, then spoon the beef mixture evenly into each one.
- Bake: Pop the dish into the oven and bake for 20–25 minutes, or until the zucchini is tender but not mushy. During the last 5 minutes of baking, sprinkle on shredded cheddar cheese so it gets perfectly melty.
- Serve: Remove from the oven and serve right away. These are delicious as-is or topped with a dollop of sour cream or a few avocado slices! To make a heartier meal of this, add a side of brown rice.
