Easy Zucchini Boats with Taco Stuffing are a low carb dream dinner. Pair ground chicken with homemade taco seasoning for a protein packed filling with no added fillers. Bake stuffed zucchini boats with your favorite melty cheese and top with sour cream, diced tomato, and anything else your li'l taste buds desire.
Slice the zucchini lengthwise. With a spoon or melon baller, remove the pulp from the zucchini; coarsely chop the pulp and set aside. Rub the zucchini halves, inside and out, with 1 tbsp oil, then sprinkle each side with salt and pepper. Lay the zucchini, cut side up, on a baking sheet. Transfer to the oven and bake 15 minutes.
Make the taco seasoning. Combine all the ingredients for the taco seasoning in a lidded jar. Shake to combine.
Heat a 10" skillet over medium heat. Add the olive oil and heat until it shimmers. Add the onion and ground chicken; break apart the chicken using a wood spoon. Cook, stirring occasionally, until the chicken is no longer pink and the onion is translucent, 7-8 minutes.
Add the taco seasoning and tomato paste to the skillet. Stir until the tomato paste is worked into the beef and onion mixture and the spices are fragrant, about 1 minute. Pour the broth into the skillet. Simmer, stirring occasionally, until the liquid is absorbed and the sauce is thickened, about 5 minutes.
Scoop the chicken taco filling into the zucchini boats, then sprinkle shredded cheese on top. Return to the oven and bake 12-15 minutes longer, or until the cheese is melted and bubbling and the zucchini is tender.
Sprinkle each zucchini boat with 2 tablespoons of chopped tomatoes, ½ tablespoon sour cream, and chopped cilantro to taste. Serve immediately.