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.
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
- Preheat oven to 400 degrees.
- Brown ground beef and drain.
- 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!
- Cut each zucchini in half and scoop out some of the inside, creating a boat.
- In an oven safe dish, place the insides of the zucchini along the bottom, then place zucchini boats on top.
- Add preferred amount of salsa, if desired.
- Once meat and spices are well blended, spoon meat into the zucchini boats.
- Top with desired amount of hot sauce.
- Arrange halved cherry tomatoes on top of the meat.
- Put the cheese on top of the boats. If desired add some to the bottom of the dish.
- Cover dish with aluminum foil and bake for 30-35 minutes.
- Serve keto zucchini taco boats and use the scooped out zuchinni, salsa, and cheese as a side to the dish.
- 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
Zucchini Taco Boat
Ingredients
- 2 zucchini
- 1 lb ground beef
- 10 cherry tomatoes halved
- 1 cup shredded cheddar cheese
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons oregano
- 1 tablespoon paprika
- 1.5 teaspoons red pepper
- hot sauce optional
- sour cream optional
- salsa optional
Instructions
- Preheat oven to 400 degrees.
- Brown ground beef and drain.
- Add spices and mix well. If needed, added a small amount of water to help mix flavors throughout the meat.
- Cut each zucchini in half and scoop out some of the inside, creating a boat.
- In an oven safe dish, place the insides of the zucchini along the bottom, then place zucchini boats on top.
- Add preferred amount of salsa, if desired.
- Once meat and spices are well blended, spoon meat into the zucchini boats.
- Top with desired amount of hot sauce.
- Arrange halved cherry tomatoes on top of the meat.
- Put the cheese on top of the boats. If desired add some to the bottom of the dish.
- Cover dish with aluminum foil and bake for 30-35 minutes.
- Serve keto zucchini taco boats and use the scooped out zucchini, salsa, and cheese as a side to the dish.
- Top with sour cream if desired, and enjoy!
Check out this delicious keto breakfast lasagna recipe!
Tessa Smith is a Rotten Tomatoes Tomatometer-approved Film and TV Critic. On Camera personality and TV / Film Critic with 10+ years of experience in video editing, writing, editing, moderating, and hosting.