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Keto Taco Zucchini Boats - Easy, Flavor-Packed, and Low-Carb

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Zucchini: 4 medium zucchini
  • Ground meat: 1 pound ground beef (85–90% lean) or ground turkey
  • Onion: 1 small yellow onion, finely diced
  • Garlic: 2–3 cloves, minced
  • Tomato paste: 1–2 tablespoons
  • Beef or chicken broth: 1/3 cup (low-sodium)
  • Oil: 1–2 tablespoons avocado oil or olive oil
  • Shredded cheese: 1 to 1 1/2 cups Mexican blend, cheddar, or pepper jack
  • Fresh cilantro: Small bunch, chopped
  • Lime: 1, cut into wedges
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4–1/2 teaspoon crushed red pepper or cayenne (optional)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • Diced avocado or guacamole
  • Sour cream or Greek yogurt (low-carb)
  • Pico de gallo or sugar-free salsa
  • Sliced jalapeños
  • Chopped green onions

Method
 

  1. Preheat and prep pans: Heat the oven to 400°F (200°C). Line a large baking sheet or 9x13-inch dish with parchment for easy cleanup.
  2. Prep the zucchini: Trim the ends, slice each zucchini lengthwise, and scoop out the centers with a spoon to create “boats.” Leave about 1/4-inch border. Chop some of the scooped zucchini flesh to add to the filling, and discard any watery seeds.
  3. Season and par-bake: Brush the zucchini boats with oil, sprinkle with salt and pepper, and place cut side up. Bake 10–12 minutes until just tender but not fully soft. This step prevents soggy boats.
  4. Sauté aromatics: While the zucchini bakes, heat 1 tablespoon oil in a skillet over medium. Add onion and cook 3–4 minutes until translucent. Stir in garlic for 30 seconds.
  5. Brown the meat: Add ground beef or turkey. Break it up and cook until browned, 5–7 minutes. Drain excess fat if needed.
  6. Add spices and tomato paste: Stir in the taco seasoning and tomato paste. Cook 1 minute to bloom the spices and deepen the flavor.
  7. Simmer with broth and zucchini: Add the chopped zucchini flesh and broth. Simmer 3–4 minutes until thick and saucy. Taste and adjust salt or heat.
  8. Fill the boats: Spoon the taco mixture into the par-baked zucchini. Pack it in generously for full, satisfying portions.
  9. Top with cheese: Sprinkle shredded cheese evenly over each boat.
  10. Bake to finish: Return to the oven for 8–10 minutes, until the cheese is melted and bubbly and zucchini is tender when pierced.
  11. Garnish and serve: Let rest 3–5 minutes. Top with cilantro, a squeeze of lime, and any optional low-carb toppings. Serve hot.