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a fork digging into a stuffed zucchini boat on a white plate

Zucchini Taco Boats

These Zucchini Taco Boats are bursting with delicious flavour, making for the ultimate lower carb, protein packed meal. And don't forget to add those tasty toppings for even more flavour in every bite! These boats can be made in 30 minutes, so it's the perfect easy weeknight meal! {Gluten-free & keto-friendly}
4.5 from 2 votes
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Course: Main Course
Cuisine: American, Mexican
Diet: Diabetic, Gluten Free
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings or 8 zucchini boats
Calories: 439kcal
Author: Elysia


For the enchilada sauce

  • 2 tbsp. olive oil
  • 2 tbsp. whole wheat flour can also sub in all-purpose or gluten-free flour
  • 2 tbsp. chili powder depending how much of a kick you like
  • 1/2 tsp. garlic powder
  • 1/4 tsp. oregano
  • 1/4 tsp. cumin
  • 1/2 tsp. salt
  • 1 1/2 cups broth no salt added

For the stuffed zucchinis

  • 1 tsp. olive oil
  • 1 red pepper diced
  • 1 small onion diced
  • 1 cup corn
  • 1 lb extra lean ground beef
  • 4 large zucchinis
  • 3/4 cup shredded mozzarella cheese

Optional Toppings:

  • Diced tomato
  • Avocado
  • Cilantro
  • Sour cream or Greek yogurt
  • Sliced green onion
  • Lime juice


  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  • Add olive oil and flour to a small saucepan. Stir and cook for one minute. Add the rest of the spices and stir. Gradually add the broth and whisk to remove any lumps. Bring to a boil and allow to simmer for 10-15 min or until slightly thickened.
  • Meanwhile, cook the vegetables in olive oil over medium heat for 5-7 minutes. Set aside. Add beef to pan and cook until no longer pink, about 4-5 minutes. Return the vegetables to the pan.
  • Add the enchilada sauce to the mixture and stir to combine.
  • Cut the zucchini in half lengthwise and scoop out the seeds from the centre using a large spoon to create a trench. Place the zucchinis on the prepared baking sheet.
  • Fill the centre of each zucchini with beef and vegetable mixture. Top evenly with shredded cheese.
  • Bake in oven for 20 minutes. Serve with desired toppings.


  • I recommend using zucchinis that are equal in size, so that they finish cooking at the same time. Go for medium sized ones around 8 oz each if you can find them, since they will hold the beef and vegetable mixture better. Trying to stuff that mixture into a super small zucchini can be a bit finicky. You want the zucchini to be large enough that you can fit the filling in, but not so large that they don't fit on the baking sheet.
  • If using a larger zucchini, you may wish to bake the shells for about 5-10 minutes before filling. This will help the boats to become tender enough by the end of the baking time.
  • I used whole wheat flour for the enchilada sauce but you can use any type of flour you prefer including regular all-purpose flour or gluten-free flour.
  • Make up a batch of the enchilada sauce in advance to make this recipe even more quick and easy.


Calories: 439kcal | Carbohydrates: 30g | Protein: 35g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 87mg | Sodium: 939mg | Potassium: 1278mg | Fiber: 7g | Sugar: 11g | Vitamin A: 3946IU | Vitamin C: 77mg | Calcium: 189mg | Iron: 6mg
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