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These zucchini taco boats are everything we love about taco night packed into a lighter, veggie-loaded dinner. Tender zucchini gets stuffed with seasoned taco meat, rice, beans, corn, salsa, and plenty of melty cheese for a meal that’s hearty, healthy, and totally satisfying.
Even better? They’re easy to customize with whatever you have in the fridge and perfect for using up leftover taco meat, chicken, or rice.
When we were first married Cade was obsessively healthy. Remember how he wouldn’t eat my Mom’s famous caramel brownies? Ugh, still an eye roller for me. Anyway, we would think up cheap, easy and healthy options for dinner and a Mexican chicken with brown rice was one of our go-to meals. As the years wore on we added different ingredients like corn, beans, and spices.
Fast forward a whole heck of a lot of time and it’s a totally different meal now. When I started hearing about stuffed peppers I immediately thought of stuffed zucchini instead. I mean, stuffed peppers are great, but there’s something I like even more about a stuffed zucchini recipe.
What are Zucchini Taco Boats?
If you’ve never had a zucchini boat, you are missing out! It’s a summer staple at our house when the zucchini plant starts going crazy. It consists of a zucchini sliced in half, scooped out and stuffed with whatever filling you want. For this version, we stuff it with taco filling. We also have a classic Italian stuffed zucchini boat that you should try as well!
Why You’ll Love These Zucchini Taco Boats
- Perfect for busy weeknights
- Easy healthy dinner recipe
- Packed with taco flavor
- Great low carb alternative to tacos
- Family-friendly and filling
- Easy to customize
- Great way to use extra zucchini
- Naturally gluten-free
- Loaded with lean protein and veggies
Ingredients You’ll Need
The ingredient list is full of simple, wholesome ingredients that come together to make a seriously flavorful dinner. Most of them are pantry staples, and the filling is super easy to customize based on what your family loves.
- Zucchinis: The perfect sturdy base for the taco filling while keeping the recipe light and veggie-packed.
- Olive Oil: Helps sauté the meat and vegetables while adding a little richness and flavor.
- Ground Turkey: A lean protein that soaks up all the taco flavors beautifully. Ground chicken, beef, or shredded chicken also work great.
- Cumin: Adds warm, earthy flavor that gives the filling classic taco seasoning taste.
- Chili Powder: Brings smoky, savory flavor with just a little heat.
- Garlic Powder: Adds bold savory flavor throughout the filling.
- Kosher Salt: Enhances all the flavors and seasons the filling perfectly.
- Red Onion: Adds sweetness, texture, and savory flavor as it cooks down.
- Red Bell Pepper: Adds color, sweetness, and a little crunch to the filling.
- Jalapeño: Gives the filling a fresh pop of heat and flavor.
- Cooked Brown Rice: Makes the filling heartier and adds texture and whole grain goodness.
- Corn Kernels: Add sweetness and a juicy pop of texture to the taco filling.
- Black Beans: Add protein, fiber, and creamy texture that make the boats extra satisfying.
- Roasted Salsa: Adds bold flavor, moisture, and ties all the taco ingredients together.
- Fresh Cilantro: Brings fresh, bright flavor that balances the rich taco filling.
- Salt and Pepper: Used to season the zucchini and bring all the flavors together.
- Colby Jack Cheese: Melts into gooey cheesy goodness over the taco boats.
- Tomatoes: Add freshness, color, and juicy flavor to the filling.
How to Make Zucchini Taco Boats
- Prep: Preheat the oven to 400°F and line a baking sheet with parchment paper. Slice the zucchini in half lengthwise, scoop out the centers, and place on the baking sheet. Sprinkle lightly with salt and set aside.
- Cook the Filling: Heat olive oil in a skillet over medium heat. Add the ground turkey and seasonings and cook for a few minutes, breaking up the meat as it browns. Stir in the onion, bell pepper, and jalapeño and cook until tender.
- Combine: Add the cooked rice, corn, black beans, tomatoes, and salsa. Stir until heated through, then mix in the cilantro and season to taste.
- Fill the Zucchini: Pat the zucchini dry with paper towels and season again with salt and pepper. Spoon the filling into each zucchini boat and top with cheese.
- Bake: Cover with foil and bake for 25 minutes. Remove the foil and continue baking for 5–15 more minutes, until the zucchini is tender and the cheese is melted and bubbly.
- Serve: Let cool for a few minutes, then top with fresh cilantro and serve with extra salsa if desired.
Tips for Perfect Zucchini Taco Boats
Choose medium zucchini: Medium-sized zucchini work best because they’re sturdy enough to hold the filling without getting overly watery or mushy.
Don’t scoop too deep: Leave a little zucchini around the edges and bottom so the boats hold their shape while baking.
Salt the zucchini first: Sprinkling the zucchini with salt helps draw out extra moisture so the boats don’t turn soggy.
Pat dry before filling: After the zucchini sits for a few minutes, blot away the moisture with paper towels before adding the filling.
Don’t overbake: Bake just until the zucchini is tender. Overcooking can make them too soft and watery.
Use thick salsa: A chunky roasted salsa adds tons of flavor without making the filling too liquidy.
Use leftover rice: This is a great recipe for using leftover rice since you need less than a cup.
Make them extra cheesy: Don’t be shy with the cheese! A generous layer helps hold everything together and makes them extra delicious.
Customize the filling: These taco boats are super flexible, so use whatever protein, beans, veggies, or cheese you have on hand. They’re perfect for cleaning out the fridge and making taco night work with what your family loves most.
Variations and Substitutions
I mentioned this earlier, but the ground turkey can be replaced with ground chicken, ground beef or shredded chicken. You could also skip the protein completely, make them vegetarian and double down on the beans.
Replace the brown rice with white rice, cauliflower rice, quinoa, or Mexican rice.
Of course you can totally customize the toppings that you add. These taco zucchini boats are delicious straight from the oven, but the toppings are what really make them feel like taco night! Here are some of our favorite ways to serve them:
- Hot sauce
- Sliced avocado or guacamole
- Sour cream or Greek yogurt
- Extra salsa or pico de gallo
- Fresh cilantro
- Sliced jalapeños
- Crushed tortilla chips
- Cotija cheese
- Lime wedges
- Shredded lettuce
Can You Make Zucchini Boats Ahead of Time?
These cheesy taco stuffed zucchini boats can be completely prepared hours in advance and stored in the fridge with foil covering them. When you’re ready to cook them, simply remove them from the fridge 15 minutes early to take the chill off of everything and then proceed with baking as normal.
If you need to prepare them a day in advance, prepare the filling and zucchini separate, store in separate sealed containers and place in the fridge. Assemble the morning of baking and follow the directions for baking.
Can You Freeze Zucchini Boats?
Zucchini releases a lot of water, so it’s best to not freeze zucchini for anything other than making quick breads. When you do freeze zucchini, it’s always best to freeze it already shredded. No need to peel the zucchini, just shred the entire thing.
Make sure that you pour off the excess water when defrosting the zucchini.
How to Store and Reheat
Store leftover cheesy zucchini boats in an airtight container in the refrigerator for up to 3 days.
To reheat, place them in the microwave for 1–2 minutes or warm them in the oven at 350°F until heated through. The oven works best if you want the zucchini to not get too soft.
And there you have it—zucchini taco boats that bring all the bold, comforting flavors of taco night into a lighter, veggie-packed twist. Whether you’re trying to sneak in more vegetables, lighten things up, or just switch up your usual taco routine, this recipe is sure to be a hit for taco night.
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Watch How This Recipe is Made…
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