Grilled Zucchini Taco Boats

A great low-carb option that is easy to make and won’t heat up the house while it cooks, from Reynolds Wrap® Ambassador Fit Healthy Recipes.

  • Prep Time

    15 minutes

  • Servings


  • Cook Time

    20 minutes

  • Course

    Main Dish

You’ll Need...

Recycled Foil


  • Grilled Zucchini Taco Boat Packets:

  • Seasoning:

  • Topping Options:


Heat grill to medium heat.

Using a spoon, scrape out the seeds of the zucchini, making “boats” out of them. Set them aside.

Brown ground beef in a large skillet until no longer pink. Add seasoning, onion, pepper and water and stir to combine. Cover with Reynolds Wrap® 100% Recycled Foil and simmer for 10 minutes.

Lay out 5 pieces of Reynolds Wrap® 100% Recycled Foil approximately 16 inches long, one piece for each zucchini (2 halves). Stack the foil and work from the top, one at a time. Place 2 zucchini halves in the center on each piece of foil. Fill the zucchini “boat” with the taco mixture, 2 to 3 tablespoons each. Then wrap each in the foil, like a present. Fold at the top, leaving space for the heat to circulate. Then, tightly seal the ends by double folding. Repeat until all of the zucchini is wrapped. If your zucchinis are large, you may need to wrap one in each piece of foil.

Place each foil packet on the grill. Cook for 15–20 minutes or until boats are tender—be sure not to overcook. Remove from the grill and serve immediately. You can have a little bit of fun and serve as a taco bar and allow each person to garnish as desired! Or carefully open foil and fold open. Then top with the desired amount of cheese. Allow the cheese to melt (takes about 3 minutes). Garnish and serve on a platter. Enjoy!