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A white plate with three, Taco Zucchini Boats on the plate. Everything is sitting on a board backdrop.

Taco Zucchini Boats

A delicious, low carb/Keto friendly taco boat with ground beef, tomatoes, cheese, and a Ranch dressing drizzle.

Course Main Course
Cuisine Mexican
Keyword Taco Zucchini Boats, Zucchini Boats
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Author Amy - The Speedy Spatula


  • 3 large zucchinis halved
  • 1 lb lean ground beef
  • 1/2 packet mild taco seasoning
  • 1/2 white onion diced
  • 1 tbsp minced garlic
  • 10 oz fire roasted diced tomatoes
  • 8 oz shredded Colby cheese
  • Ranch Dressing garnish
  • 1 tsp extra virgin olive oil


  1. Wash zucchinis under cool water to remove any dirt, then cut them down the center from top to bottom.

  2. Use a spoon to scoop out the middle of the zucchini. You can either set the scooped out part of the zucchini aside to add to the ground beef or discard it.

  3. Add the olive oil to a large skillet and allow it to heat on medium high heat until hot. 

  4. Add in the diced onion and minced garlic and sautee until the onion is translucent. 

  5. Once the onion and garlic are sautéed, add in the ground beef and taco seasoning.

  6. Use your spatula to crumble the ground beef while it cooked. Cook until cooked through and brown.

  7. Place the halved and hollowed out zucchinis in a 9x13 casserole dish and then fill them with the ground beef, diced tomatoes, and top equally with the shredded cheese.

  8. Bake the zucchini boats at 375F for 15 minutes or until the zucchini is tender and the cheese is melted.

  9. Serve the zucchini boats with Ranch dressing drizzled on top and enjoy!