Heat the oven. Preheat to 400°F (205°C). Line a baking sheet or 9x13-inch baking dish with parchment for easy cleanup.

Prep the zucchini. Trim the ends and slice each zucchini lengthwise. Use a spoon to scoop out the centers, leaving about 1/4-inch walls. Lightly brush with olive oil and season with salt and pepper.

Par-bake the boats. Place zucchini cut-side up on the baking sheet and bake for 8–10 minutes. This helps soften them slightly so they don’t release too much water later.

Cook the filling. While the zucchini bakes, heat a skillet over medium. Add a drizzle of olive oil, then sauté the onion for 3–4 minutes until translucent. Stir in garlic for 30 seconds.

Brown the meat. Add ground meat and cook, breaking it up, until browned and no longer pink. Drain excess fat if needed.

Season and simmer. Stir in taco seasoning, tomato paste, and broth. Simmer for 3–4 minutes until saucy but not watery. Taste and adjust salt and pepper.

Fill the boats. Spoon the taco mixture into each zucchini, packing it in. Top generously with shredded cheese.

Bake to finish. Return to the oven for 10–12 minutes, until the zucchini is tender and the cheese is melted and bubbly.

Add fresh toppings. Let cool for a couple of minutes. Finish with avocado, salsa, cilantro, jalapeños, and a squeeze of lime.

Serve warm. Plate with extra lime wedges and your favorite low-carb sides, like cauliflower rice or a simple salad.