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.
Recipe: $6.23 | Per Serving: $1.56 | Servings: 4
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 This Recipe Works
- It's affordable. Zucchini is such a cheap vegetable when it's in season and it's got so many great things in it for your body too! It's such a perfect veggie for side dishes, but now you can make it a main meal too! For even more options check out our Delicious Summer Squash Recipes.
- It's fast! If you use meat already on hand, this recipe only takes 3 minutes of cook time! If you don't have meat on hand, I made life simpler and included a delicious turkey taco meat recipe (also made in the instant pot!) It's on the recipe card below.
- It's great any time of day. Serve this up as a low carb lunch or dinner option, and it's sure to be a huge hit.
🥘 Ingredients
Apple Cider Vinegar- We use this to help tenderize the meat in the taco filling. This gives a nicer flavor and texture.
Fresh zucchini- You will need some fresh zucchini. (Make sure to wash them first). This is great for using up garden zucchini, but store-bought is fine too!
For more zucchini recipes, make sure to check out my Snickerdoodle Zucchini Bread, Zucchini Penne Pasta, and Instant Pot Zucchini.
Cheese- What would tacos be without a little cheese? Your zucchini taco boats may want a little cheese on top to help them feel complete.
For specific ingredients and measurements, please see the recipe card below.
🔪 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!
🍴 Recipe Tips
- Desired Texture: Aim for zucchini that is both crisp and soft, indicating freshness. Cooking for precisely 3 minutes with a Quick Pressure Release achieves this ideal texture.
- Adjusting Texture: For softer zucchini, extend cooking time by 1 minute. Avoid exceeding 5 minutes to prevent mushiness.
- Prepping Zucchini: Use a paring knife to score lines in the zucchini boat before scooping out the centers. This provides better control during scooping, ensuring even removal.
- You Can Use Leftover Taco Meat Instead. This is perfect to Save Money by Stretching Meat and Reuse Leftover Food.
🍳 Reheating
Oven Method: Place stuffed zucchini boats on a foil-lined baking sheet and bake at 350°F for 10-15 minutes until heated through.
Microwave Method: Alternatively, microwave on a plate for 2-3 minutes, though zucchini may become softer compared to oven reheating.
💭 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 Delicious Instant Pot Recipes
If you tried these Instant Pot Zucchini Boats, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!
📖 Recipe
Instant Pot Zucchini Boats
Ingredients
- 2 large zucchini ($1.78)
- 1 cup water ($0.00)
Turkey Taco Meat
- 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 cilantro, chopped ($0.11)
- 2 Tablespoons pico de gallo ($0.37)
Instructions
- 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.
- Stir and cook together until no pink meat remains.
- Add in the taco seasoning, brown sugar, and cider vinegar.
- Stir well to combine. Set aside.
- Wash your zucchini and slice it in half vertically.
- Scoop out the centers to make the halves into little boats.
- Add your trivet to the Instant Pot and add 1 cup of water to the bottom.
- Place your zucchini boats inside with the bowls facing up.
- Close the lid and seal it. Set it to High Pressure for 3 minutes and do a Quick Pressure Release.
- *Optional Step* Chop up the zucchini centers and add them to the taco meat. Stir together over warm heat until the zucchini feels a tender.
- 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.
- Place your taco boats onto a baking sheet. Or, if they can fit, place them back into the Instant Pot on the trivet inside the Instant Pot.
- Add the taco meat and cheese to the boats. Put the baking sheet into the oven under high broil for 2 minutes or if using the Instant Pot, simply close the lid and let rest for 2 minutes to melt the cheese.
- Remove the boats and serve warm with Pico de Gallo and chopped cilantro. Enjoy!
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