These taco stuffed zucchini boats are the perfect low-carb and veggie-packed option for enjoying all of the taco flavors you love! They’re gluten-free, low-carb, and easy to make paleo, whole30, and AIP.

2 taco stuffed zucchini boats plated with toppings

Low Carb Taco Zucchini Boats

When warmer weather comes, all the fresh squash comes with it! I personally love using zucchini to sneak in more veggies to our family meals any chance I get. Anything stuffed with taco ingredients is bound to be a hit! This dish takes everything you love about taco night, but without all the carbs, and is crazy easy to make.

This recipe is fully customizable with the toppings of your choice! I used simple ground beef seasoned with classic taco seasonings, avocado chunks, cherry tomatoes, black olives, grass-fed cheese, and cilantro. You may also choose to try black beans (if you tolerate them), ground turkey or chicken, salsa, dairy-free nacho cheese, or any other taco toppings that your family loves.

The Ingredients for Low Carb Taco Zucchini Boats

  • Ground Beef. I personally love the grass-fed ground beef from Butcher Box.
  • Taco seasonings.
  • Zucchinis. You definitely want the larger variety for these!
  • Shredded pepper jack cheese. You can omit or sub this for paleo/AIP
  • Grape tomatoes. You can omit these for AIP and sub with additional avocado or another topping of your choice.
  • Black olives.
  • Avocado. 
  • Fresh cilantro.

How to Make Low Carb Taco Zucchini Boats

  • Prep the baking dish for the zucchini. Preheat the oven to 375 F and grease a 9×13″ baking dish with avocado oil.
  • Cook the ground beef. Brown the ground beef over medium heat and season with salt, pepper, garlic powder, onion powder, chili powder, and oregano.
  • Prep the zucchini for stuffing. Slice the zucchini in half vertically and use a spoon to scoop out the flesh inside the zucchini. Place in the baking dish.

Scooped out zucchini prepared in baking dish ready for stuffing

  • Stuff the zucchini and bake. Stuff the zucchini with the ground beef and transfer it to the preheated oven. Bake for 20-23 minutes or until the zucchini is tender. Add the cheese (if using) and return to the oven for 2-4 minutes to allow the cheese to melt.
  • Add toppings and serve. Remove from the oven and allow to cool slightly before topping with tomato, olives, avocado, and cilantro to serve.

Stuffed zucchinis in baking dish

HOW DO YOU MAKE THIS RECIPE AIP?

  • Omit the black pepper, chili powder, and grape tomatoes. If you’d like to use an AIP-specific taco seasoning, check out this one!
  • Leave out the cheese to make it dairy-free or use this

WHAT DO YOU DO WITH THE EXTRA ZUCCHINI?

Save the extra zucchini in this recipe to steam to use in soups or other recipes like this one!

CAN YOU HAVE THIS RECIPE WITHOUT THE CHEESE?

You can! It’s definitely not a necessary step in this recipe and it’s still flavorful without it.

Up close view from top of stuffed zucchinis in baking dish

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Low Carb Taco Stuffed Zucchini Boats (Paleo, Whole30, AIP-option)


  • Author: Michelle
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 minutes
  • Yield: 3 servings 1x
  • Diet: Gluten Free
Scale

Ingredients

  • 1 lb ground beef
  • 3/4 tsp salt
  • 1/4 tsp black pepper (omit for AIP)
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp oregano
  • 1 tsp chili powder (omit for AIP)
  • 3 large zucchinis
  • 1/4 cup shredded pepper jack cheese (omit, or sub this for paleo/AIP)
  • 68 grape tomatoes, quartered (omit for AIP)
  • 34 black olives, sliced
  • 1 avocado, diced
  • 2 tbsp cilantro, chopped

Instructions

  1. Preheat the oven to 375 F and grease a 9×13″ baking dish with avocado oil.
  2. Using a large skillet, brown the ground beef over medium heat and season with salt, pepper, garlic powder, onion powder, chili powder, and oregano. Drain the excess fat and set aside.
  3. Slice the zucchini in half vertically and use a spoon to scoop out the flesh inside the zucchini. Place in the baking dish.
  4. Stuff the zucchini with the ground beef and transfer it to the preheated oven. Bake for 20-23 minutes or until the zucchini is tender. Add the cheese (if using) and return to the oven for 2-4 minutes to allow the cheese to melt.
  5. Remove from the oven and allow to cool slightly before topping with tomato, olives, avocado and cilantro to serve.

Notes

All nutrition facts are estimated and will vary.

  • Method: Oven

Nutrition

  • Serving Size: 3 servings
  • Calories: 467
  • Fat: 18.1g
  • Carbohydrates: 22.8g
  • Fiber: 10.2g
  • Protein: 43.1g