Ingredients
Equipment
Method
Prep the zucchini
- Preheat the oven to 400°F while you prep the zucchini. You should see the oven come to temperature before baking.
- Halve the zucchini lengthwise and scoop out the center of each half, leaving a 1/4-inch shell; chop the removed flesh and set it aside. Keep the shells intact so they bake up like boats.
- Arrange the zucchini shells in a baking dish and pre-bake for 10 minutes to soften slightly. Look for the shells to turn a bit glossy and begin to soften at the edges.
Cook the taco beef
- Brown the ground beef in a skillet over medium-high heat, then drain excess fat. The beef should no longer look pink.
- Add taco seasoning, water, salsa, and the chopped zucchini flesh to the skillet and simmer for 4 minutes. The mixture should thicken slightly and become cohesive.
Bake and top
- Fill each zucchini boat with the taco beef mixture and top with shredded Mexican cheese blend. The filling should be heaped to hold the cheese.
- Bake for 10–15 minutes at 400°F until the cheese is melted and the zucchini is tender. You should see bubbling melted cheese and zucchini that gives when pierced.
- Load the boats with sour cream, pico de gallo, sliced jalapeños, shredded lettuce, cilantro, and a squeeze of lime, then serve immediately. Finish with hot sauce if using and keep the toppings fresh-looking.
Notes
Pro tip: don’t scoop too deeply—keeping a 1/4-inch shell helps the boats hold their shape when you add the beef and bake. Store leftovers in the fridge up to 3 days; reheat in a 375°F oven until warmed through. Freezing isn’t recommended because zucchini can get watery after thawing. For a keto swap, use a no-sugar-added salsa and keep toppings like pico modest to reduce carbs.