Taco Zucchini Boats

5 from 8 votes

As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

Turn your ordinary zucchini into tasty taco stuffed zucchini boats filled with seasoned meat and rice, and covered in your favorite toppings.

taco zucchini boats on a plate

Zucchini season is quickly approaching, which means so is the season for getting it all up into zucchini bread and toddler muffins, making summer pasta salad, and making one of my all time personal favorites, zucchini ravioli.

Once the first zucchini pops, the fun doesn’t stop. Isn’t that how it goes for the gardeners of the world?

There are a handful of things I really miss about working in a building with other people (this is totally an “I quit my job to be a blogger” problem and not a “2020/2021 problem”), and one of them is the constant pick of produce available in the lunch room all summer long.

taco zucchini boats on a plate with a fork holding a bite

We are not gardeners, and we rely on the generosity of others who find themselves with more zucchini than they know what to do with to share it with us… In exchange for baked goods, of course. I will always thank you in baked goods.

Save This Recipe form


Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

I always see an uptick in my recipes that include zucchini in the summer time, so I wanted to get ahead of the trend and give this one to you now so you can try it, love it, add it to the dinner rotation, and then tell your fellow zucchini growing friends about it when they’re not quite sure to do with all that squash.

taco zucchini boats on a plate with a bite taken out of one

Sound good? Let’s get to it.


So these taco boats are super simple: we’re using the zucchini as the base (obviously) and those just take a little bit of prep.

Slice the zucchini in half lengthwise, then hollow out with a spoon or melon baller.

scooping out the insides of halved zucchini to make taco zucchini boats

I went the melon baller route and it was a million times easier than using a regular spoon. A teaspoon measuring spoon would also work nicely.

Place the cut zucchini in a casserole dish or on a large baking sheet, then prep the filling.

The filling is simply ground beef (or ground turkey or really any meat of your choice) seasoned with taco seasoning.

spoon putting filling into halved and seeded zucchini

Side bar: I also used this opportunity to spruce up the gluten free taco seasoning recipe that’s been on my blog for many many years.

That homemade taco seasoning is also completely dairy free, oil free, and preservative free. Check it out if you’re interested in having perfect taco seasoning on hand at all times.

a jar of gluten free taco seasoning

You’ll mix your ground beef/whatever meat with some cooked rice, and your filling is all set.

Fill up your zucchini, then pop them in the oven.

taco zucchini boats filled with meat and rice

You’ll bake these for 15 minutes, then remove them from the oven, top with cheese, and then bake for a few more minutes. Go ahead and give ’em a broil if you’re into bubbly/charred cheese (ME! ME! ME!).

After that, they’re ready to devour! Top with desired toppings and have at it.

We topped with avocado, diced tomatoes, and cilantro.

taco zucchini boats on a plate

Matt is gluten and dairy free, so I actually left the cheese completely off of some of them for him, and he went to town with additional toppings like salsa and corn.

There are no rules when it comes to taco toppings. Go wild, friends!

We truly devoured these taco zucchini boats. Like they stood no chance and were gone in 2 days. They served as both lunch and dinner two days in a row, so all 12 zucchini taco boats were gone in 48 hours.

taco zucchini boats on a plate with a fork and a knife

No regrets whatsoever.

Our favorite part about these was the customization and the versatility to use whatever meat we wanted to, and no two taco zucchini boats we ate were the same.

With so many topping options to choose from, I changed it up for all 6 that I personally ate. No such thing as boring leftovers with that going on.

aerial photo of taco zucchini boats on a plate with a fork and a knife

This is a really great way to use up an abundance of zucchini and a wonderful lower carb option if that’s something you’re looking for. Plus they freeze well, if you’re finding you need to use up more zucchini than you thought or want to gift a tray to someone else.

Though I do love me some zucchini bread, there’s more to the zucchini loving life than just a slice of (ridiculously delicious and irresistible) bread. So let’s celebrate taco Tuesday in a whole new light this week.

taco zucchini boats on a plate with a bite taken out of one

I can’t wait to hear about your zucchini boats!

Raveable Rice Recipes

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

taco zucchini boats on a plate with a fork and a knife
5 from 8 votes
Pin Recipe Print Recipe Rate this Recipe

Taco Zucchini Boats

Turn your ordinary zucchini into tasty taco stuffed zucchini boats filled with seasoned meat and rice, and covered in your favorite toppings.
Prep Time20 minutes
Bake Time20 minutes
Total Time40 minutes
Recipe Author Lynn April
Servings: 12 zucchini boats


  • 6 medium to large zucchini
  • 1 pound (454g) ground beef or any meat of your choice
  • 1 and ½ cups (300g) cooked rice
  • 3 Tablespoons (27g) homemade taco seasoning store bought is fine
  • cup (80mL) water
  • 2 cups (227g) shredded cheese
  • toppings: salsa, avocado, sour cream, cilantro, corn, diced tomatoes, etc.


  • Preheat the oven to 400ºF (204ºC).
  • Cut each zucchini in half lengthwise, then use a spoon, teaspoon measure, or melon baller to scoop out the seedy centers and discard.
  • Place zucchini side by side, cut side up, on a large baking sheet or in a large casserole dish. Set aside.
  • In a large skillet over medium heat, brown the the ground beef. Add the taco seasoning and water, stir until everything is combined, then reduce the heat to low and simmer for 5 minutes.
  • Remove the beef from heat, then add the rice and stir until everything is combined.
  • Spoon the ground beef and rice mixture into the prepared zucchini, then bake for 15 minutes.
  • After the 15 minutes, remove the zucchini from the oven, then top with cheese and return to the oven for 5 minutes or until the cheese is melted to your liking. Add toppings and serve. Store leftovers in the refrigerator up to 5 days. Unbaked zucchini freeze well, up to 3 months. Wrap tightly in plastic wrap or foil to freeze. Thaw in the refrigerator, then continue with baking instructions.
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.

Serving: 1zucchini boat | Calories: 181kcal | Carbohydrates: 11g | Protein: 14g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 445mg | Potassium: 395mg | Fiber: 2g | Sugar: 3g | Vitamin A: 666IU | Vitamin C: 19mg | Calcium: 145mg | Iron: 2mg
5 from 8 votes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


    1. I love to keep a variety of zucchini recipes for when they’re in season– I can’t wait to use this one this summer.

  1. This is a great idea for zucchini. Which actually seems to be in season like 9 months of the year 🙂

  2. 5 stars
    We have been doing Keto for a few months and always looking for something new! These were a huge hit and making it on the weekly. menu!

  3. 5 stars
    Easy to make and delicious. I don’t even like zucchini (except in zucchini muffins where you can’t taste it at all), and I will definitely make these again.