Diet foods just got better with these Instant Pot Zucchini Boats. Filled with so much flavor in every crisp and cheesy bite, you won't even miss the carbs.
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Instant Pot Zucchini Boats are a fun twist on traditional tacos. Zucchini halves are hollowed out and filled with a savory taco-inspired mixture, creating a low-carb and vegetable-packed alternative to tortillas.
The Instant Pot makes this dish incredibly convenient and quick to prepare, allowing you to enjoy the delicious flavors of tacos in a lighter, guilt-free way.
The Instant Pot streamlines the cooking process, making this a quick and easy weeknight meal that the whole family will enjoy.
For more taco-inspired favorites try our Taco Mac and Cheese (with Rotel), Walking Taco Casserole, and Easy Dorito Taco Salad.
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💛 Why You'll Love This Recipe
- Budget friendly. Zucchini is an affordable, in season vegetable that works well as a side or can easily be turned into a main meal. For more ideas, check out our Delicious Summer Squash Recipes.
- Fast to make. With pre cooked meat, this recipe has just 3 minutes of cook time. If you need to make the meat, the recipe card includes an easy Instant Pot turkey taco meat option.
- Anytime meal. This dish works well for a low carb lunch or dinner and is sure to be a hit.
🛒 Ingredients
Apple Cider Vinegar. Helps tenderize the taco meat while adding a subtle tang and better texture.
Fresh Zucchini. Use washed fresh zucchini. Garden zucchini works great, but store bought is just fine. For more zucchini ideas, check out my Snickerdoodle Zucchini Bread, Zucchini Penne Pasta, and Instant Pot Zucchini.
Cheese. A little cheese on top helps make these zucchini taco boats feel complete and satisfying.
See the recipe card below for full ingredients and instructions.
💰 Budget-Friendly Tips
Use seasonal zucchini: Zucchini is inexpensive during peak season and often sold in bulk, making it perfect for budget-friendly meals.
Stretch the protein: Mixing the chopped zucchini centers into the turkey taco meat adds volume and nutrients while keeping meat costs down.
Choose ground turkey: Ground turkey is usually cheaper than beef and works well with taco seasoning for a lighter, affordable option.
🥄 Instructions for Instant Pot Zucchini Boats
Step 1: In a large skillet on the stove over medium heat or in the Instant Pot on Saute mode, add the ground turkey meat and onions. (Image 1).
Step 2: Stir and cook together until no pink meat remains. (Image 2).
Step 3: Add in the taco seasoning, brown sugar, and cider vinegar. (Image 3).
Step 4: Stir well to combine. (Image 4). Set aside.
Step 5: Wash your zucchini and slice it in half vertically. (Image 5).
Step 6: Scoop out the centers to make the halves into little boats. (Image 6).
Step 7: Add your trivet to the Instant Pot and add 1 cup of water to the bottom. (Image 7).
Step 8: Place your zucchini boats inside with the bowls facing up. (Image 8).
Step 9: Close the lid and seal it. Set it to High Pressure for 3 minutes and do a Quick Pressure Release. (Image 9).
Step 10: *Optional Step* Chop up the zucchini centers and add them to the taco meat. (Image 10). Stir together over warm heat until the zucchini feels a tender. (Image 11).
Step 11: Open the lid to the Instant Pot and drain the water out of the boats (it will collect in there) and then drain the water from inside the pot. (Image 12).
Step 12: Place your taco boats onto a baking sheet (Image 13). Or, if they can fit, place them back into the Instant Pot on the trivet inside the Instant Pot.
Step 13: Add the taco meat and cheese to the boats. Put the baking sheet into the oven under high broil for 2 minutes (Image 15) or if using the Instant Pot, simply close the lid and let rest for 2 minutes to melt the cheese.
Step 14: Remove the boats and serve warm with Pico de Gallo and chopped cilantro. (Image 16). Enjoy!
👩🏻🍳 Expert Tips
- Perfect Texture. Cooking for 3 minutes with a quick pressure release gives zucchini that is tender but still slightly crisp.
- Adjust as Needed. For softer zucchini, add 1 more minute of cook time. Avoid going over 5 minutes to prevent mushiness.
- Prep the Boats. Score the zucchini with a paring knife before scooping out the centers. This helps remove the flesh evenly and cleanly.
- Use Leftovers. Leftover taco meat works perfectly here and is a great way to Save Money by Stretching Meat and Reusing Leftover Food.
❄️ Storage and Reheating
Storage: Store stuffed zucchini boats in an airtight container in the refrigerator for 2-3 days.
Oven: Place on a foil-lined baking sheet and bake at 350°F for 10-15 minutes until heated through.
Microwave: Heat on a plate for 2-3 minutes. The zucchini may soften more compared to oven reheating.
🥗 Side Dishes or Pairing Ideas
Serve with Spanish rice, black beans, or a simple side salad. They also pair well with tortilla chips and salsa for a complete taco-style meal.
- Fajita Taco SaladRecipe $16.91 / Serving $2.82
- Easy Salsa RiceRecipe $2.43 / Serving $0.41
- Crockpot Chicken with Enchilada SauceRecipe $8.49 / Serving $1.70
- Tomato Jalapeno SalsaRecipe $3.67 / Serving $0.61
❓ Recipe FAQs
You can serve your zucchini boats with any of your favorite side dishes. Spanish rice, refried beans, a light salad, or even tortilla soup are nice options.
Yes. The skin of zucchini is actually very good for you as there is a lot of nutrition hiding in that green rind. The skin will become softer as it cooks making it fork tender and easy to cut through. Just make sure to wash it well before cooking.
🍽️ More Recipes You'll Love
- Instant Pot Chicken SpaghettiRecipe $10.38 / Serving $1.74
- Instant Pot Beef Back RibsRecipe $15.34 / Serving $3.83
- Instant Pot Boxed Au Gratin PotatoesRecipe $3.02 / Serving $0.30
- Instant Pot Chicken QuartersRecipe $3.03 / Serving $0.77
🐝 If you tried these Instant Pot Zucchini Boats, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Instant Pot Zucchini Boats
Ingredients
Zucchini Boats
- 2 large zucchini - ($1.78)
- 1 cup water - ($0.00)
Turkey Taco Filling
- 1 pound ground turkey meat - ($1.98)
- 1 small onion, diced - ($0.91)
- 3 tablespoons taco seasoning - ($0.54)
- 2 teaspoons apple cider vinegar - ($0.03)
- 1 teaspoon brown sugar - ($0.01)
Toppings
- ½ cup cheddar cheese, shredded - ($0.50)
- 3 tablespoons chopped cilantro - ($0.11)
- 2 tablespoons pico de gallo - ($0.37)
Instructions
- Cook the turkey filling. In a large skillet over medium heat or using the Instant Pot on Sauté mode, cook the ground turkey and diced onion until no pink remains. Stir in the taco seasoning, brown sugar, and apple cider vinegar. Cook until well combined, then set aside.
- Prepare the zucchini. Wash the zucchini and slice them in half lengthwise. Scoop out the centers to create boats. Chop the scooped zucchini if using.
- Pressure cook the zucchini. Add the trivet to the Instant Pot and pour in the water. Place the zucchini boats on the trivet with the hollow side facing up. Close the lid, set to sealing, and cook on High Pressure for 3 minutes. Perform a quick pressure release.
- Optional filling add-in. Add the chopped zucchini centers to the cooked turkey mixture and heat until tender, if desired.
- Drain and arrange. Carefully remove the zucchini boats and drain any collected liquid. Place them on a baking sheet or return them to the Instant Pot on the trivet.
- Fill and melt. Spoon the turkey mixture into the zucchini boats and top with shredded cheese. Broil on High for about 2 minutes to melt the cheese, or close the Instant Pot lid and let rest for 2 minutes until melted.
- Serve. Top with pico de gallo and chopped cilantro. Serve warm.
Notes
- Zucchini texture. Add 1 extra minute of pressure cooking for softer zucchini, but avoid overcooking.
- Prep tip. Scoring the zucchini flesh makes scooping easier. The skin does not need to be removed.
- Reheating. Reheat leftovers in a 350°F oven for 10 to 15 minutes or microwave for 2 to 3 minutes.
Nutritional Information
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