Why You’ll Love This Recipe

Low Carb Burrito Zucchini Boats are the perfect balance of flavors, with the savory beef, spices, and melted cheese inside a tender zucchini shell. They’re low-carb, easy to prepare, and incredibly versatile—whether you want to make them with ground beef, chicken, turkey, or a vegetarian filling, you can customize them to your liking. These zucchini boats are an excellent choice for meal prep, a fun weeknight dinner, or even as a crowd-pleasing appetizer. Plus, they’re a great way to incorporate more vegetables into your meals without sacrificing flavor.

Ingredients

4 medium zucchinis
1 lb ground beef (or turkey/chicken for a leaner option)
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon paprika
Salt and pepper, to taste
1/2 cup black beans, drained and rinsed (optional for extra texture)
1/2 cup shredded cheddar cheese (or any cheese of your choice)
1/4 cup sour cream (optional, for serving)
Fresh cilantro or green onions for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 375°F (190°C).
Cut the zucchinis in half lengthwise and scoop out the center using a spoon, creating a boat shape. Be careful not to scoop too deep—leave a bit of zucchini on the sides for structure. Place the zucchini boats in a baking dish.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until softened.
Add the ground beef to the skillet and cook, breaking it apart with a spoon, until browned and fully cooked. Drain any excess fat.
Stir in the chili powder, cumin, paprika, salt, and pepper, and cook for another minute. If using, add the black beans and mix to combine.
Spoon the cooked beef mixture into the zucchini boats, pressing it down gently to fill the boats completely.
Sprinkle the shredded cheese on top of each zucchini boat.
Place the baking dish in the oven and bake for 15-20 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
Remove from the oven and garnish with fresh cilantro or green onions, and serve with a dollop of sour cream if desired.

Servings and Timing

Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Protein Options: You can use ground turkey, chicken, or even a plant-based protein for a vegetarian version. You can also use shrimp for a fun seafood twist.
Cheese Variations: Swap out cheddar cheese for Monterey Jack, mozzarella, or pepper jack for a spicier version.
Spicy Version: Add diced jalapeños to the beef mixture for a spicy kick, or top the zucchini boats with a drizzle of hot sauce before serving.
Low-Carb Tortilla Option: If you want to get even closer to the burrito taste, try adding a small amount of low-carb tortillas into the filling or serve alongside them.

Storage/Reheating

Storage: Store any leftover zucchini boats in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in the microwave or in the oven at 350°F (175°C) for about 10-15 minutes until heated through. If you’re reheating in the oven, you can cover the dish with foil to prevent the zucchini from drying out.

FAQs

1. Can I use a different vegetable instead of zucchini?

While zucchini is the best option for this recipe, you can try using other vegetables like yellow squash or bell peppers as an alternative.

2. Can I make these ahead of time?

Yes, you can prepare the zucchini boats and store them in the fridge before baking. When ready to bake, add the cheese and bake as directed.

3. Can I add rice to the filling?

Yes, if you’re not following a low-carb or keto diet, you can add a small amount of cooked rice to the filling for extra texture and volume.

4. Can I freeze these zucchini boats?

Yes, you can freeze them after baking. Let the zucchini boats cool, then place them in an airtight container or freezer bag for up to 2 months. Reheat in the oven at 350°F (175°C) for 20-25 minutes when ready to serve.

5. How do I know when the zucchini boats are done?

The zucchini boats are done when the zucchini is tender and the cheese is melted and bubbly. You can test the zucchini with a fork to check its tenderness.

6. Can I use pre-cooked ground beef for this recipe?

Yes, you can use leftover cooked ground beef. Just heat it up in a skillet with the spices before stuffing the zucchini boats.

7. Can I make this recipe vegetarian?

Absolutely! Simply skip the meat and add more veggies like mushrooms, spinach, or even quinoa for protein. You can also add some beans for texture.

8. Can I top the zucchini boats with salsa?

Yes, salsa makes a great topping for these zucchini boats, adding even more flavor. Consider adding a dollop of sour cream or guacamole for extra richness.

9. How do I keep the zucchini from getting too watery?

To prevent the zucchini from becoming too watery, scoop out the center carefully and pat the inside of the zucchini with a paper towel before filling it with the beef mixture.

10. Can I use store-bought taco seasoning?

Yes, you can use store-bought taco seasoning if you’re short on time. Just be mindful of the salt content and adjust the seasoning to your taste.

Conclusion

Low Carb Burrito Zucchini Boats are a tasty and nutritious way to enjoy all the flavors of a classic burrito without the carbs. They’re easy to make, versatile, and full of flavor, making them the perfect option for a healthy dinner or meal prep. Whether you’re following a low-carb, keto, or gluten-free diet, these zucchini boats offer a delicious and satisfying alternative to traditional burritos. Customize them with your favorite toppings and enjoy a fun, healthier twist on a classic favorite!