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Taco Zucchini Boats

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 taco zucchini boats

More Recipes | Gluten Free | Slow Cooker Meals | Kitchen Deals

There are lots of different fillings for Zucchini Boats but this is one of my favorites!  The flavor of the meat is so fantastic that it’s great on it’s own or even as a topping for tortilla chips!  Be sure to add these delicious, healthy Taco Zucchini Boats to your list of recipes to try this summer!

Yield: 8

Taco Zucchini Boats

Taco Zucchini Boats

This is a great low-carb side that will go with fajita chicken or steak, and more.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 4 medium Zucchinis, cut in half lengthwise
  • 1/4 c. Salsa
  • 1 lb. Ground Turkey
  • 1 tsp. Garlic Powder
  • 1 tsp. Cumin
  • 1/2 tsp. Salt
  • 1 tsp. Paprika
  • 1 tsp. Chili Powder
  • 1/2 tsp. Oregano
  • 1/4 c. diced Bell Pepper
  • 4 oz. Tomato Sauce
  • 1/4 c. Water
  • 1/2 c. Shredded Cheese


  1. Bring a large pot of water to a boil. While waiting for the water to boil, spread the salsa in the bottom of a large baking dish.
  2. Using a small spoon, remove the center out of the zucchinis and chop up the scooped out centers, saving 3/4 c.
  3. Once the water is boiling, add the zucchinis and boil for 1 min. Remove from the water and place in the prepared baking dish.
  4. Brown the turkey in a large skillet then add all of the seasonings, bell pepper, tomato sauce, 3/4 c. chopped up zucchini, and water. Stir and cover, simmering about 20 mins.
  5. Preheat oven to 400.
  6. Fill the zucchini boats with the turkey mixture using a spoon. Fill generously and top with shredded cheese. Cover with foil and bake 30-35 mins. until zucchinis are cooked and cheese is melted.

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