These Mexican Stuffed Zucchini Boats are a flavorful, wholesome twist on classic taco night.
Packed with protein from lean ground meat, fiber from fresh zucchini, and healthy fats from olive oil and cheese, they’re both nutritious and satisfying.
Low in carbs and naturally gluten-free, this recipe is perfect for quick weeknight dinners, meal prep, or a family-friendly meal that’s easy to customize and packed with bold Mexican-inspired flavors.

Quick & Easy Mexican Stuffed Zucchini Boats
Equipment
- 1 Large Baking Sheet
- 1 Large skillet
- 1 sharp spoon (for scooping zucchini)
- 1 Cutting board
- 1 Chef’s knife
- Measuring Spoons and Cups
Ingredients
- 4 medium zucchini squash
- 3 tablespoons olive oil divided
- ¾ teaspoon salt divided
- 1 bell pepper finely diced
- 1 sweet onion finely diced
- 2 garlic cloves minced
- 1 pound ground beef turkey, or chicken
- 2 tablespoons taco seasoning
- ¼ teaspoon black pepper
- ¼ cup salsa mild or medium
- 1 cup shredded cheese Cheddar or Mexican blend
Optional Toppings:
- Green onions thinly sliced
- Fresh cilantro chopped
- Diced tomatoes
Instructions
- Preheat the Oven: Begin by setting your oven to 400°F (200°C). Preheating ensures that the zucchini boats will start cooking immediately, giving them a tender texture without becoming mushy. Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
- Prepare the Zucchini: Wash the zucchini thoroughly under cold water and pat dry. Trim off both the stem and blossom ends. Carefully slice each zucchini in half lengthwise to create two “boats” per zucchini. Using a spoon with a slightly sharp edge, scoop out the seeds and some of the flesh to leave about a ½-inch-thick wall around the edges. Set the scooped-out zucchini flesh aside for the filling.
- Season and Pre-Bake the Zucchini Boats: Place the zucchini halves cut-side up on the prepared baking sheet. Drizzle 1 tablespoon of olive oil evenly over the insides and sprinkle with ¼ teaspoon of salt. Flip them so the cut-side faces down and bake for 10 minutes. This pre-bake helps soften the zucchini slightly while keeping it firm enough to hold the filling.
- Sauté the Vegetables: While the zucchini bakes, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced bell pepper and sweet onion. Cook for 2-3 minutes until the onions are translucent and the peppers are slightly softened. Add the reserved zucchini flesh, chopped into small pieces, along with the minced garlic. Continue cooking for another 1-2 minutes until the garlic is fragrant and the vegetables are tender. Stir occasionally to prevent sticking.
- Cook the Ground Meat: Push the vegetables to the side of the skillet and add your choice of ground meat (beef, turkey, or chicken). Cook over medium heat, breaking up the meat with a spatula or wooden spoon. Let it cook for 7-10 minutes, or until fully browned with no pink remaining. Drain excess liquid to prevent the filling from becoming watery.
- Season the Filling: Remove the skillet from heat. Sprinkle in the taco seasoning, ½ teaspoon of salt, ¼ teaspoon of black pepper, and pour in ¼ cup of salsa. Mix thoroughly to coat the meat and vegetables evenly. Stir in ¾ cup of shredded cheese, letting it melt slightly into the mixture. Taste and adjust seasoning if needed.
- Fill the Zucchini Boats: Remove the pre-baked zucchini from the oven and carefully flip each half so the hollow cavity is facing up. Using a spoon, fill each zucchini evenly with the taco meat and vegetable mixture. Press gently to pack the filling, but don’t overfill to avoid spillage.
- Add the Cheese Topping: Sprinkle the remaining ¼ cup of shredded cheese evenly over the top of each stuffed zucchini boat. This will melt in the oven, creating a golden, cheesy topping that adds richness and flavor.
- Bake the Stuffed Zucchini Boats: Return the filled zucchini to the oven and bake for an additional 10-15 minutes. The cheese should be fully melted and lightly golden. The zucchini should be tender but still firm, providing a perfect bite every time.
- Garnish and Serve: Remove the zucchini boats from the oven and allow them to rest for 2-3 minutes. Sprinkle with optional toppings such as thinly sliced green onions, freshly chopped cilantro, or diced tomatoes. Serve warm and enjoy a delicious, protein-packed, low-carb Mexican-inspired meal.
Notes
- Meat Options: You can substitute ground beef with ground turkey or chicken for a leaner version. Plant-based crumbles work well for a vegetarian alternative.
- Cheese Choices: Use Cheddar, Mexican blend, or even Monterey Jack for a melty, flavorful topping. Adjust the quantity based on preference.
- Spice Level: Adjust the taco seasoning or salsa to taste for mild, medium, or spicy versions.
- Zucchini Size: Choose zucchinis of similar size for even cooking. Medium to large zucchini works best.
- Optional Toppings: Fresh herbs, diced tomatoes, or a dollop of sour cream can elevate flavors.
Chef’s Secrets For Perfect Results
For the best texture, always pre-bake your zucchini before adding the filling.
This step removes excess moisture, preventing soggy boats while keeping the zucchini tender but firm enough to hold the filling.
When cooking the meat, drain any liquid thoroughly to avoid watery filling.
Finely chop the reserved zucchini flesh; it adds moisture and subtle sweetness without overpowering the taco flavors.
For extra depth, toast your taco seasoning briefly in the skillet with the meat to intensify the aroma and spice before adding salsa.
Serving Suggestions For Mexican Zucchini
These stuffed zucchini boats pair beautifully with a fresh side salad, such as cilantro-lime slaw or a crisp romaine salad with avocado.
For a heartier meal, serve with Mexican rice, black beans, or roasted sweet potatoes.
A dollop of Greek yogurt or sour cream adds creaminess, while lime wedges enhance the zesty flavors.
Garnish with chopped fresh herbs and diced tomatoes to create an inviting presentation perfect for family dinners or casual entertaining.
Storage Tips For Maximum Freshness
Store leftover zucchini boats in an airtight container in the refrigerator for up to four days.
To reheat, place them in the oven at 350°F (175°C) for 10-12 minutes until warmed through, which preserves texture better than microwaving.
For longer storage, allow the boats to cool completely before freezing in a freezer-safe container.
They can be frozen for up to three months. Thaw overnight in the fridge before reheating to maintain flavor and texture.
Frequently Asked Questions
1. Can I make this recipe vegetarian?
Yes! Simply replace the ground meat with plant-based crumbles, cooked lentils, or finely chopped mushrooms. Season them with the same taco spices for a hearty, flavorful alternative.
2. Can I prepare zucchini boats ahead?
Absolutely. You can assemble the zucchini boats without baking, cover them, and refrigerate for up to 24 hours. Bake when ready to serve. Pre-baking the zucchini before filling is key for perfect texture.
3. What is the best cheese to use?
Cheddar and Mexican blend cheeses melt beautifully and provide rich flavor. Monterey Jack is also a great option. Choose cheeses with lower saturated fat if you prefer a lighter version.
4. How do I prevent watery zucchini boats?
Pre-baking the zucchini removes excess moisture. Additionally, drain the cooked meat thoroughly and avoid overfilling the zucchini with wet ingredients like salsa. This ensures the boats remain firm and flavorful.
5. Can I freeze zucchini boats after cooking?
Yes, you can freeze them after baking. Let them cool completely, store in a freezer-safe airtight container, and freeze for up to three months. Thaw in the fridge overnight and reheat in the oven to preserve texture.