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


  • Preheat oven to 400°F
  • 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.
  • Place the zucchini boats in a greased baking dish and sprinkle a small amount of salt over them.
  • In a skillet over medium high heat brown the ground beef.
  • 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.
  • Once the beef mixture is ready fill each zucchini boat with the beef and vegetable mixture.
  • Top the zucchini boats with cheddar cheese.
  • Bake for 20 minutes or until zucchini has softened and cheese is melted.
  • Pour salsa over boats before serving.


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