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Zucchini Taco Boats Recipe

If you’re following a keto diet and craving a dish that’s both delicious and low in carbs, look no further than Zucchini Taco Boats. This versatile and flavorful recipe is perfect for a family dinner, a casual get-together, or a meal prep option that keeps your taste buds excited. Made with fresh zucchini and packed with a savory taco filling, these boats are a great way to enjoy the classic flavors of tacos without the carbs from tortillas. Plus, they’re a fun and creative way to get your veggies in!

Zucchini Taco Boats

A delightful and healthy twist on traditional tacos, these Zucchini Taco Boats are sure to become a favorite in your keto recipe collection.


  • 4 medium zucchini, halved lengthwise
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1/2 cup onion, finely chopped
  • 1 clove garlic, minced
  • 1 cup bell pepper, diced
  • 1 cup tomato sauce
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded cheddar cheese
  • Fresh cilantro, for garnish
  • Sour cream, for serving (optional)


  1. Preheat your oven to 400°F (200°C). Scoop out the center of each zucchini half to create boats, reserving the scooped-out flesh.
  2. Place the zucchini halves on a baking sheet, brush with olive oil, and bake for 10 minutes until slightly tender.
  3. While the zucchini is baking, heat a large skillet over medium heat. Add the ground beef and cook until browned. Drain any excess fat.
  4. Add the chopped onion, minced garlic, and diced bell pepper to the skillet. Cook for 3-4 minutes until the vegetables are softened.
  5. Stir in the reserved zucchini flesh, tomato sauce, chili powder, cumin, paprika, salt, and black pepper. Simmer for 5 minutes until the mixture is well combined and heated through.
  6. Remove the zucchini boats from the oven and fill each one with the beef mixture.
  7. Sprinkle shredded cheddar cheese over the filled zucchini boats.
  8. Return the zucchini boats to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  9. Garnish with fresh cilantro and serve with a dollop of sour cream if desired.

Breakdown of Ingredients and Average Carb Content

Let’s take a closer look at the carb content of each ingredient:

  • Zucchini: 4g net carbs per medium zucchini
  • Olive Oil: 0g carbs per tablespoon
  • Ground Beef: 0g carbs (varies by brand)
  • Onion: 5g net carbs per 1/2 cup
  • Garlic: 1g net carbs per clove
  • Bell Pepper: 3g net carbs per 1/2 cup
  • Tomato Sauce: 4g net carbs per 1/2 cup
  • Chili Powder: 1g net carbs per tablespoon
  • Cumin: 0g carbs per teaspoon
  • Paprika: 0g carbs per teaspoon
  • Salt: 0g carbs
  • Black Pepper: 0g carbs
  • Cheddar Cheese: 1g net carbs per 1/2 cup
  • Cilantro: 0g carbs per tablespoon
  • Sour Cream: 1g net carbs per tablespoon (optional)

Total estimated carbs for the recipe: Approximately 18g net carbs (varies based on the amount of each ingredient used and specific brands).

A Flavorful Keto Adventure

These Zucchini Taco Boats are proof that you can enjoy all the delicious flavors of your favorite dishes while sticking to a keto diet. Not only are they low in carbs, but they also pack a punch of flavor that will keep you and your guests coming back for more. This recipe is a great example of how creativity in the kitchen can lead to healthy and satisfying meals. Give it a try, and it just might become a staple in your keto cooking repertoire!

Credit: bonjoursophi

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