low carb Taco Zucchini Boats

These keto Taco Zucchini boats are made with fresh zucchini stuffed with seasoned ground beef, bell peppers, and topped with cheese and a spicy salsa.


  • 4 Zucchini
  • 1 pound Ground beef
  • ½ cup Bell Peppers, mixed Red & Yellow, finely diced
  • 1 tablespoon Chili Powder
  • 2 teaspoons Cumin
  • 1/2 teaspoon Salt
  • ¼ cup Water
  • 8 ounces Cheddar cheese, shredded
  • 1/2 cup Salsa



  1. Preheat oven to 400°F
  2. Prepare your zucchini by trimming off the stem end. To do this I just gently round the end of the zucchini with a knife, removing the stem. Then cut each zucchini in half length-wise. Use a measuring spoon (teaspoon) to hollow out the zucchini forming a boat.
  3. Place the zucchini boats in a greased baking dish and sprinkle a small amount of salt over them.
  4. In a skillet over medium high heat brown the ground beef.
  5. Add bell peppers, chili powder, cumin, salt, and ¼ cup of water to the ground beef. Continue to cook until vegetables are softened and water has been absorbed.
  6. Once the beef mixture is ready fill each zucchini boat with the beef and vegetable mixture.
  7. Top the zucchini boats with cheddar cheese.
  8. Bake for 20 minutes or until zucchini has softened and cheese is melted.
  9. Pour salsa over boats before serving.

Nutrition Values

serving: 1boat

Calories: 242kcal

Carbohydrates: 6g

Protein: 19g

Fat: 16g

Saturated fat: 8g

Monounsaturated fat: 3g

Cholesterol: 64mg

Sodium: 482mg

Potassium: 301mg

Fiber: 1g

Sugar: 3g

Vitamin A: 5400iu

Vitamin C: 38.8mg

Calcium: 2180mg

Iron: 1.4mg

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