low-carb mexican zucchini boats
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Low-Carb Mexican Zucchini Boats With Ground Beef

These Low-Carb Mexican Zucchini Boats With Ground Beef are filled with seasoned ground beef, salsa, and cheese, then baked in the oven until tender.
Course Main Course
Cuisine American, Mexican
Keyword ground beef, low-carb, mexican, tacos, Zucchini Boats
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Calories 483kcal
Author David & Debbie Spivey


  • 4 medium zucchini halved and scooped
  • 1 tablespoon extra-virgin olive oil
  • ½ white onion diced
  • 1 jalapeño pepper seeded and diced
  • 1 pound ground beef
  • 1 teaspoon ground cumin
  • ½ cup salsa
  • 1 cup cheddar cheese shredded, + extra for garnish
  • fresh cilantro and sour cream for garnish (optional)


  • Preheat oven to 350 degrees F.
  • Cut the zucchini lengthwise and use a small spoon or melon baller to scoop out seeds in the middle. Try to leave about ¼-inch of flesh around the outside of the zucchini so they have some structure to them. Discard the scooped zucchini.
  • In a medium skillet, warm olive oil over medium-high heat. Add the onions and peppers, and cook until they are soft, about 5 to 10 minutes. Season with a pinch of salt and pepper.
  • Add ground beef and cumin to the pan with the onions and peppers. Cook until the beef is browned and cooked through. Drain any excess grease from the pan. Add salsa and stir to combine. Stir over heat until warmed through. Turn off the heat and stir in cheddar cheese.
  • Divide the beef filling between the zucchini. Place the zucchini on sheet pan making sure not to overcrowd the pan. Place them in the oven to bake for approximately 30 to 40 minutes or until the zucchini are cooked fork tender, and still have some structure to them. Do not overcook, or they will come out mushy.
  • Remove the boats from the oven. Garnish with sour cream, an extra sprinkle of grated cheese and fresh cilantro. Serve warm.


Calories are calculated without extra cheese or sour cream. Please visit our Policies & Disclaimers page for more information about Nutrition.
Recipe adapted from The Kitchn.


Calories: 483kcal | Carbohydrates: 10g | Protein: 29g | Fat: 36g | Saturated Fat: 15g | Cholesterol: 110mg | Sodium: 497mg | Potassium: 967mg | Fiber: 2g | Sugar: 7g | Vitamin A: 870IU | Vitamin C: 40.8mg | Calcium: 273mg | Iron: 3.6mg
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