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Mexican Taco Zucchini

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Mexican Taco Zucchini is a flavorful low-carb twist on classic tacos, featuring tender zucchini boats filled with seasoned taco meat and topped with melted cheese. Baked until bubbly, it delivers bold Mexican-inspired flavor in a lighter dish.

Ingredients

  • 4 medium zucchini, halved lengthwise
  • 1 pound ground beef or ground turkey
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 packet taco seasoning (or 2 tablespoons homemade taco seasoning)
  • 1/3 cup water
  • 1 cup shredded cheddar or Mexican blend cheese
  • 1/2 cup diced tomatoes
  • 1/4 cup black beans, drained and rinsed
  • Salt, to taste
  • Black pepper, to taste
  • Fresh cilantro, chopped (optional)

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Slice the zucchini in half lengthwise and scoop out a small portion of the center to create boats. Place cut-side up on the baking sheet.
  3. Heat olive oil in a skillet over medium heat. Add diced onion and cook for 2–3 minutes until softened.
  4. Add the ground meat and cook for 5–7 minutes, breaking it apart until browned. Drain excess grease if needed.
  5. Stir in minced garlic and cook for 30 seconds until fragrant.
  6. Add taco seasoning and water, stirring to combine. Simmer for 3–4 minutes until slightly thickened.
  7. Spoon the taco meat evenly into each zucchini boat.
  8. Top with shredded cheese, diced tomatoes, and black beans.
  9. Bake for 15–20 minutes until the zucchini is tender and the cheese is melted and bubbly.
  10. Remove from the oven, garnish with chopped cilantro if desired, and serve warm.

Notes

  • Lightly salt zucchini and pat dry before filling to reduce excess moisture.
  • Substitute plant-based crumbles or beans for a vegetarian version.
  • Add corn, jalapeños, or olives for extra flavor.
  • Store leftovers in the refrigerator for up to 3 days.
  • Freezing is not recommended due to zucchini texture changes.

Nutrition

Find it online: https://thefamilycooking.com/mexican-taco-zucchini/