Friday Foodspiration: Zucchini Boat Tacos


Do you prefer hard shell or soft shell tacos? Is a taco still a taco without a taco shell?

This zucchini taco boat is a great way to get amazing Mexican flavors without the corn or flour tortilla.  It even has an added serving of vegetables and is very low in carb.  

This recipe is a great addition to a gluten free, keto, or even paleo (minus the cheese) lifestyle.


  • 1 lb Ground Beef or Turkey

  • 4 Zucchini, smaller size cut lengthwise

  • 2 cloves Garlic, minced

  • 1/4 cup onion, minced

  • 1/4 cup Bell Pepper, minced

  • 1 tbs Olive Oil

  • 4 oz can Tomato sauce (no sugar added)

  • 1/2 tsp Oregano

  • 1 tsp Paprika

  • 1 tsp Cumin

  • 1 tsp Sea Salt

  • 2 Scallions, chopped

  • Optional Additions

    • 1/2 cup Salsa

    • 1 Avocado, sliced

    • 1/2 cup Cheddar Cheese, shredded


  1. Using a small spoon, hollow out the center of the zucchini halves, leaving about 1/4 inch thick “shell”. Place on cookie sheet lined with parchment paper or cooking spray. Cook in 400 degree oven for 10 minutes.

  2. Meanwhile, saute onion, garlic, and bell pepper in olive oil in skillet over medium heat for 2 minutes. Add ground meat and cook until browned.

  3. Stir in tomato sauce and spices. Cover and simmer on low for 10 minutes.

  4. Once you remove zucchini from the oven, pat dry. Then fill each half with taco filling.

  5. Return to oven and cook an additional 20 minutes. If using cheese, add for the last few minutes so it has time to melt.

  6. Top with scallions before serving, alongside optional additions of salsa and avocado.

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