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Mexican Zucchini Boats: A Flavorful Low-Carb Dinner Recipe

Mexican Zucchini Boats
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These healthy Mexican Zucchini Taco Boats are a delicious low-carb alternative when you’re craving Mexican flavors. Packed with seasoned ground meat, veggies, and melted cheese, they’re a satisfying meal that’s easy to customize. Serve them with spicy salsa, creamy guacamole, or a dollop of sour cream for extra flavor!

Ingredients

Scale
  • 4 medium zucchini (similar in size)
  • 1 Tbsp. olive oil
  • ¼ tsp. salt

Taco Filling:

  • 2 Tbsp. olive oil
  • 1 bell pepper, finely chopped
  • 1 sweet onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 lb. ground meat (beef, turkey, or chicken)
  • 2 Tbsp. taco seasoning (homemade or store-bought)
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • ¼ cup salsa (mild or medium)
  • 1 cup shredded cheese (cheddar or Mexican blend), divided
  • Chopped green onions or cilantro (optional, for garnish)

Instructions

1. Prep the Zucchini Boats

  1. Preheat oven to 400°F (200°C).
  2. Trim the ends of each zucchini and slice in half lengthwise.
  3. Scoop out the seeds using a spoon, leaving about ½-inch thick walls to form a “boat.” (Save the scooped-out zucchini flesh for the filling!)
  4. Drizzle with 1 Tbsp. olive oil and sprinkle with ¼ tsp. salt.
  5. Place zucchini flat-side down on a baking sheet and bake for 10 minutes.

2. Make the Taco Filling

  1. Heat 2 Tbsp. olive oil in a large skillet over medium heat.
  2. Sauté bell pepper, onion, salt, and pepper for 2-3 minutes until softened.
  3. Add chopped zucchini flesh and garlic, cooking for 1-2 more minutes.
  4. Push veggies to the side and add ground meat. Cook for 7-10 minutes, breaking it apart, until fully browned. Drain excess liquid.
  5. Turn off heat and stir in taco seasoning, salsa, and ¾ cup cheese.

3. Assemble & Bake

  1. Flip the zucchini boats so the hollow side is up.
  2. Fill each boat evenly with the taco mixture.
  3. Top with remaining cheese and bake for 10-15 minutes, until cheese is melted.
  4. Garnish with green onions or cilantro (optional).

4. Serve & Enjoy!

  • Great with salsa, guacamole, or sour cream on the side.

Notes

✅ Dairy-Free Option: Use dairy-free cheese or skip the cheese.
✅ Vegetarian Version: Swap meat for black beans or lentils.
✅ Spicier Kick: Add diced jalapeños or hot salsa.
✅ Meal Prep: Stores well in the fridge for up to 4 days or freezer for 3 months.

Nutrition

Find it online: https://recipes.swedishinarabic.net/mexican-zucchini-boats-a-flavorful-low-carb-dinner-recipe/