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Taco Stuffed Zucchini - A simple, low carb, diabetic-friendly, low fat, and 100% delicious recipe that everyone will love. by Mama Maggie's Kitchen
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4 from 1 vote

Taco Stuffed Zucchini

Taco Stuffed Zucchini is a low carb, diabetic-friendly, low fat, and 100% delicious dish that your family will love. Enjoy!
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Dinner
Cuisine: Mexican
Servings: 4
Calories: 472kcal


  • 4 zucchini cut length-wise
  • 1 lb ground beef
  • 2 tablespoons ground cumin
  • 1 teaspoon ground oregano
  • 1 jalapeño finely diced - divided
  • 1 teaspoon chili powder
  • 1/4 onion diced
  • 1 garlic minced
  • 1 can diced tomatoes
  • cilantro chopped
  • 1 cup cheddar cheese


  • Preheat oven 400 degrees F.
  • Using a melon baller or small spoon, hallow the zucchini.
  • Chop up the zucchini flesh and drain excess water with a paper towel.
  • Set the zucchini flesh aside.
  • Brown the ground beef in a large skillet, breaking it up while it cooks.
  • Add the cumin, oregano, half the jalapeño, chili powder, onion, garlic, zucchini flesh, and 1/2 can of tomato.
  • Stir, cover, and cook for 10 minutes.
  • Meanwhile, in a casserole dish, add the other half of the tomato can, the remaining jalapeño, and cilantro.
  • Place the hallowed zucchini on top of the tomato mixture.
  • Put the casserole dish in the oven for 10 minutes.
  • Take out and using a spoon, fill the hollowed zucchini boats dividing the taco meat equally, about 1/3 cup in each, pressing firmly.
  • Top each zucchini with 1 tablespoon of shredded cheese.
  • Cover with foil and bake 25 minutes until cheese is melted and zucchini is cooked through.
  • Enjoy!


Calories: 472kcal | Carbohydrates: 14g | Protein: 30g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 110mg | Sodium: 428mg | Potassium: 1112mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1020IU | Vitamin C: 49.7mg | Calcium: 323mg | Iron: 6.4mg