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Zucchini boats filled with taco beef

Zucchini Taco Boats

Zucchini Taco Boats are full of flavor and cheesy goodness. Let's face it tacos make everything better, especially zucchini.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 8


  • 4 large or 6 medium zucchini
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt divided, adjust to taste
  • ½ teaspoon freshly ground black pepper divided adjust to taste
  • 1 pound ground beef
  • 3 tablespoons taco seasoning
  • 1 small onion diced very small, into ¼-inch pieces, ¾ cup worth
  • 1 can black beans drained and rinsed OPTIONAL
  • ½ cup tomato sauce
  • 3 cups shredded Mexican blend cheese
  • 2 tablespoons chopped fresh cilantro


  • Preheat the oven to 350°F. Slice zucchini in half lengthwise, scooping out the seeds and part of the zucchini flesh. Leave about ¼-inch of zucchini along the skin of each halved squash.
  • Place the zucchini halves on a large baking sheet, drizzle with 1 tablespoon of oil and rub with your hands to coat. Season with ½ teaspoon salt and ¼ teaspoon pepper. Bake for 15 minutes.
  • While the zucchini is baking, start the filling. In a large skillet over medium-high heat, cook and crumble the ground beef. Season with taco seasoning while it cooks. Add the onion to the skillet and cook for 3-4 minutes until it begins to soften.
  • Add the black beans and tomato sauce. Stir to combine and add 1½ cups of shredded cheese. Generously fill each zucchini half with the filling, pile it on top to use all the filling. Top each zucchini with the remaining cheese.
  • Bake for 10 minutes, until the cheese has melted. Remove from the oven, sprinkle with cilantro and serve warm.


Calories: 442kcal · Carbohydrates: 40g · Protein: 35g · Fat: 17g · Saturated Fat: 8g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 6g · Trans Fat: 0.4g · Cholesterol: 63mg · Sodium: 813mg · Potassium: 1330mg · Fiber: 10g · Sugar: 5g · Vitamin A: 606IU · Vitamin C: 20mg · Calcium: 576mg · Iron: 5mg
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