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4.42 from 41 votes

Zucchini Taco Boats

Zucchini taco boats are easy to make and a fun way to put healthy twist on taco night! This zucchini boat recipe is low-carb, paleo, keto, and Whole 30 friendly, so they work for just about everyone!
Prep Time30 mins
Cook Time25 mins
Course: DIET, DINNER, meat + chicken
Cuisine: gluten free, low carb + keto, Mexican, nut free, Paleo, Whole30
Servings: 8
Calories: 215kcal
Author: Dani Spies


  • 4 medium zucchini
  • 1 cup salsa
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1 pound grass-fed ground beef
  • 2 tablespoons taco seasoning
  • 1 cup cauliflower rice, (I buy mine pre-riced)
  • 2 cloves chopped garlic
  • 1 bell pepper, chopped
  • 1 cup chopped zucchini, reserved
  • salt and pepper to taste
  • 1 cup shredded cheddar cheese
  • 1/4 cup chopped cilantro, optional
  • 1/4 cup diced cherry tomatoes optional


  • Pre-heat oven to 350F.
  • Trim the top and bottom of zucchini off. Lay the zucchini flat and slice in half lengthwise. Repeat with all four zucchini.
  • Using a spoon, scoop the center of the zucchini out leaving 1/4 inch wall around the bottom and sides of the zucchini. Repeat with each zucchini halve.
  • Reserve 1 cup of the zucchini meat from the center of the zucchini and give it a rough chop. We will use this in the filling.
  • Add a thin layer of salsa to the bottom of a baking and lay the zucchini boats on top. You may need two dishes to fit all of the zucchini.
  • Ina large non stick skillet, heat olive oil. Once the oil is hot, add in the onion along with a pinch of salt.
  • Once the onion is translucent, push to the side and add in ground beef. Season with salt and break up into crumbles. Add taco seasoning and stir to coat.
  • Next, add in cauliflower rice, garlic, bell pepper and zucchini 'meat'. Season with a little more salt and pepper and stir.
  • Pour in remaining salsa, stir everything together, and simmer for 5-10 minutes. Turn off the heat and allow to cool until it's easy to handle.
  • Divide the mixture evenly amongst all 8 zucchini boat halves and then sprinkle each half with shredded cheddar cheese.
  • Cover with aluminum foil and bake for 25 minutes or until the cheese has melted and the zucchini is tender.
  • Top with fresh tomatoes and cilantro and enjoy!



  • I always buy my cauliflower rice pre-made at the grocer store.  You can use fresh or frozen for this recipe, both work.
  • If you want to keep this recipe Whole 30 compliant, be sure to leave off the cheese.


Serving: 1boat | Calories: 215kcal | Carbohydrates: 9g | Protein: 17g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 52mg | Sodium: 420mg | Potassium: 660mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1074IU | Vitamin C: 49mg | Calcium: 142mg | Iron: 2mg