Zucchini Taco Boat Keto Approved Dinner Recipe

This keto approved Zucchini Taco Boat recipe is a great way to use up leftover taco meat — or create a low carb option on taco night!

One of the things I really miss while living the keto lifestyle is Taco Tuesdays! This has been a family tradition for a while now, and as much as I love these cheese taco shells, I need to switch it up every now and then.

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Yesterday while making my regular recipe for taco meat, I realized I was out of the cheese that I use to make my keto shells. So it was time to improvise. Looking through my fridge I found some zucchini and thought, why not make a keto taco boat? 

And that is how this recipe came to be! My husband was very pleasantly surprised, as was I. This is sure to be a keto meal that goes on our calendar quite often.

Just starting out on keto? Check out my ultimate keto shopping list for beginners!

Keto Zucchini Taco Boat Ingredients

• 2 large zucchinis
• 1 pound ground beef
• 10 cherry tomatoes — halved
• 1 cup shredded cheddar cheese
• 1 tablespoon onion powder
• 1 teaspoon garlic powder
• 2 tablespoons oregano
• 1 tablespoon paprika
• 1.5 teaspoons red pepper
• hot sauce — I use Frank’s
• sour cream (optional)
• salsa of choice (optional)

When it comes to the cheddar cheese, I prefer to purchase a block of cheese and shred it myself. Many of the pre-shredded bagged cheese have flour or similar ingredients to stop it from clumping. That contains carbs, and isn’t great when it comes to doing keto.

Keto Zucchini Taco Boat Directions

1. Preheat oven to 400 degrees.
2. Brown ground beef and drain. 
3. Add spices and mix well. If needed, added a small amount of water to help mix flavors throughout the meat. Or simply use leftover taco meat!
4. Cut each zucchini in half and scoop out some of the inside, creating a boat. 
5. In an oven safe dish, place the insides of the zucchini along the bottom, then place zucchini boats on top. 
6. Add preferred amount of salsa, if desired.
7. Once meat and spices are well blended, spoon meat into the zucchini boats.
8. Top with desired amount of hot sauce.
9. Arrange halved cherry tomatoes on top of the meat. 
10. Put the cheese on top of the boats. If desired add some to the bottom of the dish.
11. Cover dish with aluminum foil and bake for 30-35 minutes. 
12. Serve keto zucchini taco boats and use the scooped out zuchinni, salsa, and cheese as a side to the dish.
13. Top with sour cream if desired, and enjoy!

Carbs per serving: 3 net carbs
Serving Description: 4 zucchini boats plus side 
Servings: Makes 4 servings
Prep Time: 10 minutes
Cook Time: 35 minutes

Check out this delicious keto breakfast lasagna recipe!