Taco Stuffed Zucchini Boats

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These low-carb stuffed turkey taco zucchini boats are so easy and delicious, a fun twist on taco night!

These low-carb stuffed turkey taco zucchini boats are so easy, a fun twist on taco night!Taco Stuffed Zucchini Boats

This has become a favorite in my house! We LOVE zucchini boats, I originally got the inspiration for this dish from these sausage stuffed zucchini boats, another stuffed zucchini favorite! But you can literally stuff a zucchini with anything you can think up.

For a low-carb, summer spin on taco night, you'll love these Taco Stuffed Zucchini Boats filled with seasoned ground turkey and topped with a Mexican cheese blend.

I’m always trying to think of new filling ideas for my zucchini boats. I’ve made them with enchilada filling, turkey santa fe, lasagna, etc. But to be honest, these might me my favorite. The spiced turkey taco filling topped with cheese, I mean how can you go wrong! Some ideas I have for the future, maybe an Indian spiced boat,

These can be prepped ahead and stuffed and refrigerated a day ahead until ready to bake. Leftovers are great and will last up to 4 days. If you want to make them for meal prep, I would under cook them slightly as they will cook a little more when you reheat.

How to Make Taco Stuffed Zucchini Boats

For a low-carb, summer spin on taco night, you'll love these Taco Stuffed Zucchini Boats filled with seasoned ground turkey and topped with a Mexican cheese blend.For a low-carb, summer spin on taco night, you'll love these Taco Stuffed Zucchini Boats filled with seasoned ground turkey and topped with a Mexican cheese blend.For a low-carb, summer spin on taco night, you'll love these Taco Stuffed Zucchini Boats filled with seasoned ground turkey and topped with a Mexican cheese blend.

More stuffed zucchini boat recipes you will love!

These low-carb stuffed turkey taco zucchini boats are so easy, a fun twist on taco night!
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4.89 from 78 votes
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Taco Stuffed Zucchini Boats

269 Cals 29 Protein 16.5 Carbs 11.5 Fats
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Yield: 4 servings
COURSE: Dinner
CUISINE: American
These low-carb stuffed turkey taco zucchini boats are so easy, a fun twist on taco night!


  • 4 medium, 32 ounces zucchinis, cut in half lengthwise
  • 1/2 cup mild salsa
  • 1 lb 93% lean ground turkey
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp kosher salt, or to taste
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1/2 tsp oregano
  • 1/2 small onion, minced
  • 2 tbsp bell pepper, minced
  • 4 oz can tomato sauce
  • 1/4 cup water
  • 1/2 cup reduced fat Mexican blend shredded cheese
  • 1/4 cup chopped scallions or cilantro, for topping


  • Bring a large pot of salted water to boil. Preheat oven to 400°F.
  • Place 1/4 cup of salsa in the bottom of a large baking dish.
  • Using a small spoon or melon baller, hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half.
  • Chop the scooped out flesh of the zucchini in small pieces and set aside 3/4 of a cup to add to the taco filling, (squeeze excess water with a paper towel) discarding the rest or save to use in another recipe.
  • Drop zucchini halves in boiling water and cook 1 minute. Remove from water.
  • Brown turkey in a large skillet, breaking up while it cooks. When no longer pink add the spices and mix well.
  • Add the onion, bell pepper, reserved zucchini, tomato sauce and water. Stir and cover, simmer on low for about 20 minutes.
  • Using a spoon, fill the hollowed zucchini boats dividing the taco meat equally, about 1/3 cup in each, pressing firmly.
  • Top each with 1 tablespoon of shredded cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.
  • Top with scallions and serve with salsa on the side.



Serving: 2halves, Calories: 269kcal, Carbohydrates: 16.5g, Protein: 29g, Fat: 11.5g, Saturated Fat: 4.5g, Cholesterol: 87.5mg, Sodium: 764.5mg, Fiber: 5g, Sugar: 7g
WW Points Plus: 7
Keywords: Low Carb Taco Zucchini Boats, Stuffed Zucchini with Turkey Taco Meat, Taco Stuffed Zucchini Boats, zucchini boats

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  1. Very good and will definitely make again.

  2. This recipe is great. I modified it a tad to make it Low FODMAP, no onion and no garlic, and used FODY brand salsa. I love all the skinnytaste recipes I’ve tried so far, and managed to lost 82 pounds in a little over a year. Thanks Gina!

  3. Absolutely yummy!

  4. As others have said, this recipe takes ages to make if you follow the instructions as written. Definitely recommend starting to brown the meat first. Throw the onions in with the meat so they soften and you won’t have to simmer as long. As it’s browning you can start preparing the zucchini, so that you can have the 3/4c minced zucchini to add the meat when it’s time. While the meat is simmering, finish up the zucchini scooping, skip the boiling, prepare the baking dish with salsa, and preheat the oven. You can probably take the meat off the heat before 20 min as long as your onions have softened. It’s a delicious and healthy recipe but I wish I had read the instructions through before I started so that I puke have rearranged the order of events and saved myself some time.

  5. I made these last night and modified the recipe so that it was fodmap friendly. I left out the salsa (used crushed tomato) no garlic and no onion. It was delicious. Definitely making this again.

  6. Favorite recipe to make when I want something easy and delicious. This is a staple in our household! So flavorful and easy to add additional things to make it “your own”. I like to add diced green chiles while the meat is simmering. Served with sliced avocado and chips and it’s just the best! 

  7. Made these tonight with some nice smaller zucchini and it worked great! Just a little heat, great flavor, zucchini cooked perfectly. Taco like but better. This is a keeper!

  8. Very tasty, but I have left over zucchini that did not get filled … perhaps not enough filling or my zucchini was to large 😋

  9. These were so gooood! I used zucchini (much bigger than the medium size for recipe) from my garden and made 1 1/2 times the recipe. It still only filled 3 zucchini halves. Next time I may have to triple the batch! And to save time I did not blanch the zucchni—it doesn’t need it.

  10. I’ve made a lot of zucchini boats but this is definitely my favorite! Thanks for the recipe.

  11. This was delicious and definitely a keeper!

  12. Made these tonight for dinner. Healthy, tasty – definitely a meal we’ll repeat. Thanks for sharing this recipe!

  13. Amazing! I didn’t have ground turkey so I used rotisserie chicken (shredded it), and it was a good substitution. Will be making this one again!!

  14. Made this tonight. It’s my first time making zucchini boats. I followed the instructions pretty closely. Only changes are that I used 2 zucchini, because the ones I had were ginormous. Also added more chili powder because I like more spice. Seriously? One of the best things I have ever tasted. Will definitely make again, and will explore other zucchini boat recipes!

  15. Very easy and delicious

  16. Just made this and it turned out great.  The family loved it.
    The recipe was very easy to follow.
    Thank you

  17. It was delicious thank you.

  18. I really loved this recipe! The taco filling was wonderful and you couldn’t even tell it was turkey so this is perfect because I’m not a big turkey fan. If I didn’t know better I’d think it was ground beef. The only thing that bothered me was that even though I followed the recipe to a tee, the outside of the zucchini was very rubbery and almost squeaky. Did anyone else have this problem and is there anything I can do to prevent it in the future?

    • Hi Cecilia. I have made this recipe exactly as is and now I make it without blanching the zucchini. It’s a soft enough veg IMO that you don’t need to blanch. Just scoop out the innards, replace with delicious filling and bake per the recipe. It leaves the veg with some firmness and no squeaking! 🙂

  19. Delicious recipe, and super easy. I skip the step where you boil the zucchini first, as I find it’s not necessary. I also don’t include the zucchini guts in the meat mixture. In any case, I love it for our low-carb dinners.

  20. We love it!

  21. This was so delicious! I did use an extra zucchini and was glad I did, as I had plenty of stuffing for it.

    Thank you for making me excited to eat zucchini again, in the midst of the summer zucchini tidal wave. Bonus points for a recipe where I already had all the ingredients at home with no extra trip to the store.

  22. This was great. I made them early in the day and stored in the fridge until ready to bake for supper. Can you freeze leftover?

    • I have! I went through all steps but stopped before baking and they freeze very well. Thaw a day before cooking!

  23. Really good but as written it’s way too long to make for what it is. I make a similar thing with an italian meat sauce and you poke the zucchini with a fork a few times and microwave it for several minutes, then scoop out the middle. I decided to do that instead of the 35 min bake time and only baked for 15 to get everything hot & melted. I don’t think the meat mixture really needed 20 min to simmer either, 10 would be ok.
    I also I think I’ll try some jalapeno in it next time for heat.

  24. So easy and delicious!!! 

  25. I am not sure if anyone has asked so sorry if repetitive. With it going to be 110 degrees this week we want to avoid using the oven. Thinking of indirect heat on the outdoor grill in a foil pan might work. Thoughts??

  26. SO YUMMY! I used ground beef instead of turkey and it turned out great! BUT, I would switch the steps a bit to make it less time consuming because prep absolutely took longer than 15 mins. Start browning your meat BEFORE hollowing out and blanching the zucchinis. Once I put the lid on to let the meat simmer, I had 20 mins to kill, which would be the perfect amount of time to deal with the zucchinis. A bit time consuming but will make again, just in a slightly different order.

  27. Loved this recipe.  I had a very large zucchini so cut in half & cored it out, the brushed inside & out with olive oil.  Baked at 350 for 15 minutes.  Accidentally dumped the salsa in with the meat duo added a little bit of tomato sauce & it was perfect!!  Filled the zucchini halves & baked an additional 25 minutes.

  28. I really like this recipe. Soooo yummy, but what do you use the left over zucchini for? I feel like it’s such a waste. 

  29. I like the concept of this, but it seemed time consuming. To save time, I didn’t boil the zucchini, browned the turkey and added taco seasoning, put the turkey in the boats, topped with cheese and baked as directed. Turned out good and was a quick weeknight meal!!

  30. What you recommend as a side with this?

  31. Love it. Will be prepping this tonight!

  32. WOW!!! My 16 year old and I made these last night, they were awesome!! We loved every bite. Next time I am going to double the recipe, we wanted leftovers!! Whole family loved them. So refreshing. The Zucchini was a delicious touch. My younger son didn’t even realize he was eating a vegetable. Takes time to prepare everything, but nice bonding experience with the kiddo. New Sunday dinner tradition.

  33. Could not rate this recipe but it gets 5 stars – easy and tasty! Does anyone know if it can be frozen, then baked, or will the zucchini get all mushy? Thanks1

  34. Your web site is not working well. I could NOT get my vote on the stars to register. It was a 4.

  35. I LOVE the zucchini boat recipes. Always looking for more zucchini recipes. I use only highly nutritous green onions.

  36. I thought this was absolutely delicious, but my hubby and son were not big fans of the zucchini, so I just gave them tortillas instead. Otherwise, this is tasty and flavorful!

  37. Can you recommend what I could use as a substitute for tomato sauce if I am allergic to tomatoes? I love a lot of the recipes you have on here, but so many of them feature tomatoes (I also can’t eat potatoes or eggplant) 🙁

    • Some pestos or red pepper pastes would be good alternatives. You can also mix beets and pumpkin to get the correct texture in dishes. There is a website called tomatoes are evil that has tons of recipes for people who cannot eat tomatoes. Perhaps experimenting with these alternatives until you get a flavor you like would be a good starting place.

  38. Sooooo yummy 

  39. I would like to recieive and be a member in your group!

  40. I made this for a group gathering and everyone wanted the recipe !! Thanks – it was delicious.

  41. I’ve been making this on a regular basis but today I wanted to try a shorter version. I put the meat, sauce and seasoning in the crockpot. When I got home I put it together and put it in the oven without blanching the zucchini. I turned out great. I may do a bit more seasoning next time, we like it spicy. 

  42. These are very yummy and satisfying! The flavors were delicious!

  43. Simply DELICIOUS!

  44. Beware: this dish is taking almost 2 hours to prepare and cook! Not a weeknight meal! I take it out of the oven in 4 minutes and its 8:45 pm. My poor hubby is starving! I should have read the time before I dove in, but I think 65 minutes is very speedy and unlikely. However, I am sure it will be super tasty, as per usual with Skinny Taste!

    • I make all of the time.  Not labor intensive at all.  Brown meat with onion.  Slice zucchini, scoop out pulp, not necessary to boil.  Add pulp to meat, spices, tomato sauce (I do 8 oz can).  Fill zucchini, I top with picante sauce, cheese, chopped green onions, bake, done.

  45. Really delicious! I skipped the zucchini blanching step completely which saved a lot of prep time. The zucchini was fully cooked in 35 minutes (I would actually prefer a bit crisper).

    • I scoop mine out with a grapefruit spoon [serrated edges] and zap them cut-side-down in the microwave until a knife tip easily penetrates the flesh. Otherwise they are a little crunchy for my crew. Saves a little time but this is still pretty fussy. I make several versions of this recipe because my husband loves them, but they aren’t a quick meal.

  46. I’m doing keto, so I just adapted this to be fat instead of skinny. 🙂 It’s a great recipe either day! Thanks for providing low-carb alternatives. I’ve loved and followed this site for years.

  47. How is a serving size 18g of carbs? I calculated this recipe and I’m not getting that high of a number. 

  48. Absolutely AMAZING! I followed the recipe exactly and it was perfect! Even my picky 7 year old ate every last bite! Thank you, Gina!!!

  49. looks delish, but do you really need to boill the zucchini ??

  50. Is there a way to make this a little faster? Perhaps the turkey and mixing in the instant pot before being baked in the zucchini in the oven? I find it takes a long time to make too. But it is delicious!!

  51. How many boats per serving for 5 points?

  52. We make this with leftover meat from Madison’s Favorite Taco recipe. So easy and so yummy!!


  54. Made these and they were delicious.  Because I enjoy some heat and have lots of jalapeños in my garden right now, I added minced jalapeños to the filling.  A definite keeper recipe and I calculated only one point per serving on the new weight Watchers plan.   Thanks Gina for this great recipe!

  55. We loved this!

  56. Do you eat the zucchini boat or just what’s in the zucchini?

  57. My family loves this recipe. I will make it on a regular basis however, it takes much longer than 10 minutes prep. From start to finish it is close to 1 and a half hours or more. I did use 12 zucchini because my kids were home from college. Maybe took a little longer for the prep.

  58. I love these! This was one of the first recipes that made me really like zucchini. They’re absolutely flavorful, filling, and easy to make. I even made this recipe using yellow squash and it was also delicious. I have found reheating leftovers in a toaster oven or briefly broiling does the trick! Excellent recipe.

  59. To completely or at least reduce the carbs, do you think this recipe would work without the tomato sauce and salsa? Or maybe just a little of each.

  60. Delish….hubby loved….will make again.   Made with a chicken breast shredded (because I already had one cooked) used mozzarella cheese….all I had in fridge!   But it was a hit!

  61. Gina’s recipe for zucchini boats is incredible! My neighbor has a garden and grows zucchini during the summer. She often shares them with me which allows me to make this recipe often. Its become one of my favorites!

  62. Made these tonight – super easy and SO DELICIOUS!!! My favorite cuisine is anything Mexican and the taste of this dish was AMAZING! Thank you!!!

  63. DELICIOUS! Our family loved this recipe. Such great flavor and super delicious. Will be putting into our meal rotation.

  64. I made these with a vegetarian lentil walnut filling- i used two cups of steamed green lentils with 1/2 cup finely chopped walnuts and just shortened the time to sauté since the spices need to cook a little. I also swapped in Daiya cheese for the topping and these were fantastic! 
    Not quite the original recipe but definitely satisfying and high in protein! 

  65. The recipe says 10 min of prep — bahahaha! It took me over 10 minutes just to prep the zucchini, never mind getting all the items together and chopping the onions and zucchini guts (I had prechopped and frozen green pepper, thank God). I’ll admit I’m not a very experienced cook but 10 minutes is not realistic. The meal turned out tasty but it’s more complex than it’s really worth, at least for the single cook IMO, what with a pot, a pan and a baking dish, to clean up, plus all the accompanying prep items (knives, spoon, cutting board, etc.).

  66. I tried this tonight, and I cannot believe how good it was! My husband even loved it and said “don’t make regular tacos again”. I cannot thank you enought!

  67. ABSOLUTELY amazing!!! my family LOVED this recipe.
    Thanks for all the great ideas

  68. Super yummy!!!! I can’t wait to make them again. I felt full and satisfied but healthy!!!!

  69. I made this last night and it was fantastic!

  70. We loved this, and it’s going to be in my meal rotations from now on. My son asked me to start making this regularly!

  71. This was delicious!  I’m really lazy so instead of boats I sliced up the zucchini and did layers.  Salsa on the bottom, sliced zucchini, meat mixture, sliced zucchini, meat mixture topped with cheese.  Yum!

  72. Do these need to be baked immediately or could I make them up in the morning, put them in the fridge, then bake them at dinnertime?

  73. Amazing!!  I made these 2 days ago and they were terrific.  I used the recipe and IP directions for the Taco Meat (Madison’s favourite) and filled my zucchini boats with that.  So so good!  I made it with Mexican Street Corn (from another blogger) as a side and my husband and I devoured it.  You are making this Weight Watchers thing pretty easy!  Thank you for that!

    • I’m so glad you just posted that Jen. I was already planning to make Madison’s Favorite today anyway!

  74. this was delicious!! i dont usually like ground turkey, and you could not even tell that is what it was. it was great!

  75. I added half a cup of cauliflower rice to the taco meat mixture!  Such an easy and delicious meal.  Thanks, Gina!

  76. Love these. Did not parboil the zucchini. Used packet of taco seasoning instead of all the spices. Only cooked 20 minutes. 

  77. This recipe is so good and so easy to make. My zucchini’s were on the smaller side so I did not boil them at all and they came out great. Thanks for the recipe. I’ve also made other recipes of yours but have just started to write reviews because your recipes are so good. 

  78. Thank you for this ( and so many other recipes) that are not just great light recipes, they’re just great recipes. Not only was this filling and satisfying, but it was a big hit with my husband. He kept thanking me for making a tasty dinner!

  79. Thanks Gina for another great recipe!!! Cooking for one is challenge so I look for recipes that make smaller portions. So I baked four zucchini boats – two for dinner and two for leftovers. The rest of the meat sauce I froze . The only change I made was to use ground beef instead of turkey.

  80. How much sodium in a serving? 

  81. My best friend and I started out “weight loss program” in Feb. Walking 3 mi on M-F and eating skinny taste recipes for dinner. We are LOVING it! We’ve both lost weight and LOVE your recipes! My family loves the too, but her husband is a little harder sell. Thanks so much for all of your GREAT recipes!

  82. Making this as I type!! Love this meal and so does the husband!!

  83. Hi Gina! I’ve made these many times…. They are soooooo good!!
    I’d like to make several and freeze them….should I freeze before cooking? I would sprinkle cheese after I thaw them out

  84. Made these last night and loved them. Just ate the leftovers for dinner and it’s just as good the next day. Am already recommending to everyone I know.

  85. We love this recipe.  My husband is doing kept and i am doing weight watchers.  This recipe fits us perfectly without having to make a bunch of adjustments and it is super easy and delicious!   Keep up the good work!

  86.  On the breakdown it does not show how much saturated fat this recipe has 

  87. Do you think I could make these ahead and freeze them? I am looking to do some batch cooking soon and would love to include these but I am not sure if the zucchini will give off too much water when re-heated.


  88. Made this recipe tonight.  Loved the flavor – lots of taste!  Will be making this again.

  89. Love all the taco boat recipes. So easy to make, delicious, and great for meal prepping!

  90. Delicious! 
    Every recipe I’ve made of yours is excellent!! 
    I added chipotle peppers for extra spice. Yum! 
    I also topped it with diced avocado

  91. Pingback: No Added Sugar January | sometimes i cook things

  92. Love the Mexican taste for my stuffed zucchini. It is a nice change from the italian ones. 

  93. Just a little time consuming (hollowing out the zucchini), but I really love this recipe. One of my go-to low carb meals!

  94. This was great. I love the seasoning mix, it gave the meat great flavor. I didn’t have ground turkey so I used ground chicken.

  95. so easy to make and sooo good! thank you for the recipe!!

  96. I added some broken taco shells which helped soak up some of the additional water. And I had some leftover chopped olives, which really brought this recipe up a level! Sour cream on top was good, too.

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  99. I made these with leftover Skinnytaste Carnitas. Turned out really good!

  100. These were A MAZING!!!

  101. I made these tonight for a secong time. They are grear this way but tonight I added extra water, frozen corn and brown rice at the beginning of the simmer process because my hungry 6’3″ teenage nephews were here and I needed to fill them up! They both got seconds! Used guac, salsa and sour cream for toppings. So darn delicious!

  102. I have plenty of leftovers and am thinking of freezing for later. Any suggestions for freezing and reheating pretty please?

  103. The Smart Points amount is wrong. I plugged all the info into the WW calculator online and it came out to 7 Smart Points.

    • Are you using the recipe builder? The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  104. Hello–love your recipes!

    In the recipe list it says you need 1/2 cup of mild salsa. Then tells you to put 1/4 cup of salsa in bottom of pan (which really isn’t enough to cover the pan). No further directions about what to do with the other 1/4 cup of salsa. Can you tell me? Is it a typo on how much you are supposed to put in the pan or do you add it to the meat mixture?


  105. These were so good! Before I started cooking the turkey, I removed the middle of the zucchini halves, salted the part to be used for the bowl, and put them cut side down on a paper towel to draw out some of the moisture while I cooked the turkey (so for about 20 minutes). When the taco meat was done, I pressed the zucchini bowls with a paper towel to get the rest of the moisture off before filling them. They were done in the oven in about 27-28 minutes and the zucchinis were nice and firm, not soggy at all.

    This went really well with the cilantro lime rice (https://www.skinnytaste.com/chipotle-cilantro-lime-rice-4-pts/) and I also added half a 4oz can of diced jalapenos to the taco mixture which gave it a nice kick!

  106. I made these last night for dinner and they were delicious!  My husband was talking about them before he ate tonights dinner which was your stuffed red peppers recipe!  Thank you for all your delicious recipes!

  107. I added all these ingredients into my weight watchers app and it calculates to 3 smart points. where did the calculation for 5 SP come from?

    • Are you using the recipe builder? The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

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  109. I must say I never leave comments …. However these zucchini boats were OUTSTANDING!!! Made these last night.. I have made many of your meals over the years and thought it was time to let you know your recipes ROCK! Never made one I did not like. I have tons of zucchini from my garden and wanted to try something different and these difinently fit the bill. Hubby and my son loved them. I did roast the zuccks think it brings out more flavor like with roasting any veggie always so much better. Also helps take out some of the moisture. I did do a little tweaking to the meat mixture, I added some fresh pico and jalapeno instead of green bell pepper. Topped them with fresh chopped cilantro and light sour cream. YUMMO!! From one Gina to another keep doing what you do. I love to cook as well and knowing I can have such great healthy food and not feel guilty is a foodies dream! lol 🙂 Thanks Gina!

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  111. I just pulled these out of the oven and I am SO excited! Question! When I use the calculator on my WW app, these come out to 7sp pet serving, not 5sp as the nutrition facts mention. I have also noticed the same with other recipes (them being higher than the recipe states). I am curious why; perhaps the WW calculator has changed? Either way, I’m a huge fan and have been utilizing skinnytaste recipes for YEARS and am always blown away. Any info on the points would be appreciated!

    • Are you using the recipe builder? The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  112. I really do like your recipes, however all the talk about 
    ground turkey. ? I have your cookbooks + 
    Now it’s summer can we do this on the grill??? Thx

  113. Just made these and they came out delicious!! Loved it!!

  114.  In the taco stuffed zucchini boats you say to put a 1/4 cup on the bottom of casserole dish.    The recipe calls for a 1/2 cup.  But never mentions the other 1/4 cup. 
    I love your zucchini boat recipes. 
     My family has enjoyed alot of your recipes.

  115.  In the taco stuffed zucchini boats you say to put a 1/4 cup on the bottom of casserole dish.    The recipe calls for a 1/2 cup.  But never mentions the other 1/4 cup. 
    I love your zucchini boat recipes. 
     My family has enjoyed alot of your recipes.

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  117. When I plugged this into the SmartPoints calculator it came up as 7 SP…

    • Are you using the recipe builder? The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

    • It also depends on which ingredients you use, some cheeses are more points than others, same goes for meat.

  118. Made this last night! The whole family (including our toddler) loved it. Good flavor and filling. Plus you can’t beat it only being 5 smart points. 

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  120. What is the sodium count?

  121. Followed the recipe but used morningstar crumbles in place of the turkey. I would decrease or eliminate the salt next time. Very tasty and enjoyed by everyone. Another winning recipe!.

  122. These were SOOOOO delish! Made them last night with lean (93/7) ground beef instead of the turkey and used some low sodium fajita seasoning, topped with sour cream! Wanted seconds and thirds! HIGHLY recommend!!

  123. Fantastic! I am a college student and made these last night, except I only used 2 zucchinis since it’s only me (2 halves now, 2 for later!). I still made the whole 1lb of turkey, and I am currently eating it with a salad and some leftover ingredients from the boats in a make shift taco salad! The seasoned meat is the best I have ever had, and I will definitely be making this for family/friends! Thank you for the recipe!

  124. These were absolutely great. I set aside half the stuffing mixture as I only had two zucchinis and will use the left over mixture for a taco salad. I added sliced olives on top of the cheese before baking. I will make these again.

  125. Loved them the first night, but the leftovers were not good as the zucchini was too soggy. I removed the taco meat served it in Doritos little scoop chips! Not as healthy I know, but it worked!

  126. Pingback: I’m No June Cleaver – Farm & Frill

  127. Is there a typo in the tomato sauce? The smallest can I have ever seen is 8 oz.

  128. These were delicious… I added some black beans to the filling 

  129. Pingback: Taco Stuffed Zucchini Boat Recipe – Mini Games

  130. Made them last night. DELICIOUS

  131. Pingback: Weekly Roundup - wit & whimsy

  132. Made this, didn’t change a thing and it was soooooo good.  A keeper in this house!

  133. Pingback: Meal Planning: Weekly Dinner Plan - Week 17 • The Jane Effect

  134. Can i make this the day ahead and keep it in the fridge?

  135. When you bake instead of boil how long do you bake them for? Also, do you serve this with a side?

  136. These look amazing. What would you eat along with them as side dishes?

  137. About to take mine out of the oven!  Yum!!!

  138. What’s the best way to freeze and reheat this?

  139. Looks delicious! I’m planning to make these tomorrow night. Any suggestions for a side? Thanks

  140. I love these ! I either just skip the boiling part altogether then stuff and bake. I like the zuzzhin to be slightly crisp. OR for small kids I roast it BRIEFLY 1st..and still no boiling..Then stuff and bake. I also sub enchilada sause instead of tomato sauce. Next I will make some extra filling plus try adding in a little black beans, For the extra stuffing I will save, I am going to try stuffed jalapenos, to serve as appetizers. The stuffing ( minus the insides of the zucchini) will freeze well so it will be a great time saver later.. Endless possibilities and spin offs. Thanks for posting.

  141. Why do you need salsa at the bottom of the pan?
    Would it taste different with only water?

  142. Pingback: Weight Watchers Meal Plan 6/16-6/20 — The Millennial Wife

  143. Pingback: Taco Zucchini Boats | A Lovely Living

  144. Ive made these but my filling of meat doesny stay in it. When I slice.the zucchine all the filling slides out. What am I doing wrong.

  145. Pingback: Meal Planning Monday :: October 3 – October 9 | Moore Cookin'

  146. I made this last night. This was AMAZING! However, I used 2 TBS of SOFRITO (blended up mix of cilantro or culantro, onions, peppers and garlic) instead of chopped onions and peppers. That way my family wouldn’t frown at the site/texture of onions and peppers : ( I will try this with Mexican Squash, or even use as stuffing for sweet plantains… Yummy!

  147. I made these last week and my wife and I loved them.

  148. Pingback: Spotlight on Zucchini | Kellner Back Acre Garden

  149. I would think if you froze them it would make the zucchini far too mushy unless you froze them without cooking it first.

  150. I made these last night and they were amazing! recipe was perfect on its own but I added some black beans while cooking the turkey, peppers and onions just for some extra protein.

    I used tomato paste instead of tomato sauce….pretty much it! love this site.

  151. I have tons of zucchini in my garden.  Do you think I could make this up and freeze it for later?

  152. I made them but I cooked the zucchini a little other in the pot but I didn’t cook them
    In the oven and they tasted great. The zucchini was not
    Mushy at all. My 13 likes them and I will be making again soon

  153. Pingback: Taco Stuffed Zucchini Boats | Skinnytaste | Onlinegranny's Shared Recipes

  154. Pingback: 7 Easy, Delicious And Healthy Meals Dudes Can Cook For Their Girlfriends | Matt's Recipe Club

  155. Made these two weeks and again making them now. Definitely a hit!! Made them with homemade salsa…. it is also filling. Thank you!!

  156. Just made the taco zucchini boats and they were very yummy!

  157. Pingback: Veggie Lasagna Zucchini Boats – Easy Low Cal Recipes

  158. Pingback: Veggie Lasagna Zucchini Boats | Good Kitchen Blog

  159. Made these tonight and they were delicious.  The 10 and 12 year-old enjoyed them as did the 43 year-old zucchini aversive husband.  Thank you for yet another delicious healthy recipe.

  160. Gina, is there a way you could post smaller pictures to print.  I like to see pictures of what I’m doing and especially if my husband is cooking he needs a step by step.  Your recipes are all delicious.  Thank you.

  161. These are so good! 2 halves is so filling! 

  162. Has anyone tried this with yellow squash instead of the zucchini?

    • Update I tried it. Turned out great 🙂

    • Yes. It turs out the same or similar. I do not boil 1st. But roast instead or just lightly salt & let drain face down then BLOT WELL. You can even grill on the outside grill for a little bit..then fill. and finish on the grill over INDIRECT heat with lid closed.

  163. This was absolutely delicious, Gina – thanks again for the recipe! We enjoyed it so much – next time I am going to double the recipe!

  164. I made these tonight and they were amazing! We will be making these a lot in the future. 

  165. I made these last week for the first time and my husband went crazy over them!!! So did I!! Ha! Thanks for posting Gina. Is it possible to carve out the zucchini boats a day or two earlier than when fixing them?

    • Connie K’s post about baking instead of boiling is good. That is how I dp stuffed zucchini. Works out wel (and can be done ahead of time)l if U do NOT over bake either time.
      (I also like to sub enchilada sauce for tomato sauce)

    • Yes, you can!

  166. Made rhese tonight using browned tofu instead of the turkey. Yummy! 

  167. I made these for Taco Tuesday and they were so good. I topped mine with salsa and cilantro. My 6 year old son put salsa and sour cream on his and he LOVE them! Yay! So happy about that. I will definitely make them again.

  168. Hi
    Are all these recipes in your book ????  Thank you

  169. Made this using the vegetarian meat called Quorn, and it was delicious. (Still prefer real meat though!)

  170. I made this tonight and it was DELISH. The only thing I didn’t do was immerse the zucchini in boiling water. Thank you for the wonderful recipes. It’s so easy to eat healthy when the recipe taste this good.

  171. I’ve been making these all the time now. Finally decided to leave a comment. My boyfriend & I absolutely love them!!!! I add chopped jalapeño to the meat & add sour cream on top!!! Super yummy!!! Thanks for such a great recipe.

  172. I just made this .. It was good but the downside was they became soggy .. I’m trying to figure out what I could have done wrong.. I added guac and salsa after it was done cooking on my plate, my hubby loved it 

    • Perhaps you like your zucchini former, if so I would just put it in the oven without boiling it first.

      • Gina, Kourtney, Cooks Illustrated talks about pre-roasting the zucchini in a hot oven instead of boiling. Works the same, but dries out the zucchini a tad. Works great because it concentrates the zucchini flavor more than boiling and keeps it from getting soggy.

    • The zucchini has LOTS of water. Try sprinkling the zucchini LIGHTLY with salt AFTER scooping out. Then turn them cut side down for 30 ish min on paper towels. Then blot very well w/towels and fill.

      • Connie K’s post about baking instead of boiling is good. That is how I dp stuffed zucchini. Works out wel (and can be done ahead of time)l if U do NOT over bake either time.
        (I also like to sub enchilada sauce for tomato sauce)

    • A shocking winner in our house. I only say “shocking” because of the relatively high vegetable to non-vegetable ratio, or at least as far as my 8, 6, and 4 year old are concerned.  I figured the kids would eat the filling out with forks, but 2 out of 3 actually ate the whole zucchini boat AND talked about how good it was AND how fun it was to eat (don’t mind the third kid… she doesn’t consider vegetables a legitimate food group. or food at all).   I was a smidge worried about sogginess, so I followed all of the directions exactly except that I pulled them out of the oven after about 28 minutes and the zuc’s were perfect.  Tender but firm enough to actually hold the filling in (so long as we were using two hands).  I’ll definitely make these again, especially with summer squash being in season, but the filling is so delicious that it’s my new go-to taco filling, too.  

  173. Just ate these for tonight's dinner ….. Yum yum yum yum YUM!!!!!

  174. I made these last week and making them again this week. Very easy and healthy and very good!!!!! Highly recommend it.

  175. Yes I think that would work.

  176. My store was out of zucchini this weekend and my heart was already set on these (a staple in our house!) so we bought bell peppers instead. Do you think this filling could be used in a bell pepper?

  177. This was VERY good. The only thing I would do differently next time is NOT blanck the zucchini; they were a bit soft for my taste, but still DELICIOUS. We used spicy salsa instead. I'm now curious (and anxious) to try the different zucchini boats recipes (this was my first).

  178. This sounds great! DO you think prepping it the night beforehand and leaving in the casserole to cook the next night would be ok?

  179. This is impressive and also great information. I personally liked going through your solid points on this topic. Many thanks for creating such excellent material. This is excellent. http://www.zesco.com/restaurantdesign.cfm

  180. Just made these…(exactly as directed) and absolutely loved them! Even my hubby who is not too fond of zucchini enjoyed them and ate two! Thanks!

  181. It's taco Tuesday in our house so while everyone else is using tortillas I will substitute with zucchinis!

  182. Made this tonight for the first time, DELISH! So satisfying and HEALTHY. My husband gave it two thumbs up. Will make once a week in the summer. Thanks for the great recipe. LOVE your website.

  183. Wow, this is great. I used lean no antibiotic ground beef, low sodium taco seasoning and salsa since this is what I had on hand. I will definitely make again

  184. Made these tonight using chopped up rotisserie chicken because the ground turkey I had went bad. This came out awesome!!! I had to tell my kids it wasn't zucchini though and they ate it all up!

  185. What a great idea! The next time I make tacos for the kids I'm going to use zucchini for my own. Thanks for posting!

  186. I'm making this tonight for the second time in 2 weeks. This is incredible! So delicious and such simple ingredients that I regularly have in my house. Thank you for such a delicious, doable recipe!!!

  187. This is one of my favorites but I mix no fat refried beans with black beans and put that in the bottom of the pan and spread salsa over it before adding my filled zucchini boats.

  188. This recipe is AMAZING! Everyone I made it for were so impressed on how delicious it was! Best recipe ever!

  189. I absolutely love this recipe! I never really cooked with zucchini until I found skinnytaste….but we eat them all the time now.

  190. We wanted to let you know we shared your delicious recipe on our 40+ Skinny Recipes To Start Your Year Healthy post! Check it out! Feel free to share on social media! Happy & Healthy New Year!
    Catherine @ The Shopping Mama

  191. Made them 3 times already! Yum!

  192. They turned out delicious and the man loved them.

  193. These are one of my favorite things to eat. They are soooooo good!!

  194. I just made these 2 days ago.. I did not have salsa or tomato sauce.. I used a can of rotel. They were so yummy! Due to their tastyness I am making the sausage stuffed Z boats. 🙂

  195. Made these for my husband and he loved them. He doesn't like healthy food but due to his recent lab work he needs to get healthy. I'm finding some really good recipes on here that I know he will like.

  196. I've made these twice now …..they are wonderful! First time though I think I blanched them too long in the water, they were to soft but still good. Tonight I made them and didn't blanch them at all. They were just a little tuff for my liking. So next time I'm using Nancy's method by putting them in the microwave for a couple minutes or cook for just 1 minute in water. Nonetheless….they have fantastic flavor! This site has such great ideals! Thanks!

  197. I made these for dinner tonight. I had one large zucchini and didn't have oregano or red peppers, but it turned out GREAT. Thanks for the recipe!

  198. My husband and I both loved this recipe! Next time I may just season the beef with one of those taco seasoning packs. I served it with black beans and some greek yogurt on top and it was to die for!

  199. Do you have a recipe for Quinoa filling for these?

  200. We have taco's pretty much every week, so this was a fantastic way to change it up a little bit!! Instead of measuring out spices I just used the taco mix seasoning that we have and 99% fat free turkey meat. Added some fat free sour cream! Yummy dinner and yummy lunch the next day. Can't wait till I get my cookbook!! Everything you make is so delicious and so easy!

  201. Made this tonight for the family; they loved it! Went a little heavy with the veggies in the filling and thus beefed up the seasonings a little to keep the flavor, but otherwise made it exactly as written. Big success, they want me to make it again soon.

    Thanks for sharing such a great recipe!

  202. I made these for dinner last night, and my husband (who is usually VERY critical of my cooking, esp. when I try to cook healthfully) LOVED this! He was surprised when he took the foil off the dish, and said it looked awesome. Then, he tasted it and couldn't stop raving about how great it was! He even went back for a hearty second helping. ;o) Thank you SOO much! :o) I can't get enough of your recipes. They're exactly what I've been looking for/needing. Healthy cooking, that is easy to do, and doesn't lack in flavor. I can't wait for your cookbook to come out this fall!

    • Oh, and I made this with ground chicken, instead of ground turkey. You couldn't even tell the difference! I wonder… Does this affect the nutritional content?

    • Erin, you can check the difference between chicken and turkey on http://happyforks.com/analyzer. Turkey contains more protein for example.

  203. Yum! Making these right now (they're finally in the oven). I love that you include Weight Watchers PPTS. Though, to be honest, I BLT'd my way through a couple extra points with the filling for these.

    Thank you for another awesome recipe!

  204. Gina… I just wanted you to know that since starting to cook with your recipes I have lost 30 pounds… (since March 11th)! My husband and I love your recipes and I know it is because of them that I have stuck to the plan and not been 'bored' with food. Thanks so much. The sausage stuffed Z boats are one of our favorites… we are making these tonight!!! Thanks again for all of your hard work and dedication. I can't wait for the cookbook!!!

  205. Such a great idea! The deliciousness of tacos and a healthy shell! 🙂

  206. Gina, we eat from your website 5 nights a week. I'm losing weight and cooking better food than ever before. Thank you!

    Question, how many points+ would this be if I used Morningstar crumbles instead of turkey?

  207. I have already made it twice and can't wait to make it again. I also used the meat portion to make soft tacos for the family just to change up the tradition taco.

  208. Tried this tonight and it was amazing 🙂

  209. Nice recipe, defiantly the right weather to be eating Porridge! http://www.dailymotion.com/bubblegumcasting

  210. I made these with a few differences, I added garlic to the veg mixture, and made a batch with ground beef for me and with spiced black beans for my vegetarian friend. So many ways to mix it up, really great idea!! I always find that tacos in a lettuce wrap aren't filling enough, but these definitely were, great alternative. Thanks so much!

  211. This is a delicious recipe, I got the recipe adapted to Dutch standards.
    Because unfortunately we don't have some of the products over here.
    I got the recipe translated into Dutch and shared on a Dutch recipe site. I linked it to Skinny Taste for the original recipe.
    It was a very popular recipe.
    Tx Mirjam

  212. Silly question I'm sure, but is the zucchini skin meant to be eaten?

    • Yes, I have never peeled and don't know of anybody who does. It just like how you can keep the "skin" on a cucumber or on a potato. You can peel it off, by why bother… I don't think it would taste any different.

  213. I replaced the turkey with red kidney beans since two of us are vegetarians, its so good its become one of our Sunday dinners, cheers Calgary, Alberta

  214. This recipe is amazing. I have already made it twice and can't wait to make it again. I also used the meat portion to make soft tacos for the family just to change up the tradition taco. The best recipe I have found on this site and I use it a lot. Delicious! If you haven't tried it yet, you should make it tonight!

  215. I have made this twice and now have to double the recipe as my kids 10,6,5 always ask for seconds!

  216. This recipe is SO INCREDIBLE. SERIOUSLY. I made it for my family last night and the entire talk of dinner was how delicious they were and when we could have them next. Thank you for sharing! This is definitely a new family favorite!!!

  217. The enchilada boats were quite a hit a few months ago, so I figured I'd give these a spin. Making them with your enchilada sauce underneath and on top, because we love everything doused in spicy sauce! Homemade black beans on the side (I love my pressure cooker!) and probably will make some cilantro lime rice, too, to soak up the enchilada and bean sauce. I have some Whole Foods guacamole in the fridge and perhaps I'll put a few spoonfuls on as a real treat! Thanks for such great recipe ideas!

  218. They taste amazing! My husband keeps asking me to make them again so gonna get zucchinis later. Thanks for all the wonderful recipes!

  219. I made these last night and my family loved them. The best part – they didn't realize it was ground turkey! I consider that a success.

  220. I made these tonight and they were great! I didn't boil the zucchini ahead of time and they were still perfect! Thanks for a healthy & yummy recipe!!

  221. I made these tonight for dinner, and they were delicious! Thank you for another terrific recipe!

  222. How many points and serving size would just the stuffing be?

  223. Sounds delish! I just hesitate with recipes that require hollowing out veggies, I feel like it's a waste. Can you link to another one of your recipes that uses up the scooped out vegg? Thanks!

  224. No surprise, but this recipe was delicious and well received with my hubby and toddler (he ate the filling at least)! It hit the spot for a taco craving, without the shells and some added vegetables. Zucchini taco boats will be in the recipe rotation throughout the fall for sure.

  225. This is my first time to try one of your recipes. I was very pleased with the taste! Also, what a healthy alternative to taco night. My "boats" were a little flimsy and one of them broke so I will probably skip boiling them. It was also a little difficult for me to squeeze all the water out of my zucchini and my filling was a bit watery, so I may skip the 1/4 cup of water next time. My fiance and I devoured all but 2, so very successful in my book! Thanks!

  226. These are great! I added a little salsa to the taco meat and also topped with greek yogurt as my sour cream.

  227. Made these tonight and they were DELICIOUS!!! I did add a little bit more water and tomato sauce when I was cooking the filling because I have a gas stove and the water evaporated too quickly for it even begin to simmer – just a tip for those who also have gas stoves! 🙂 Thank you so much for another AMAZING recipe!! 🙂

  228. I made this for dinner last night, and oh em geeeee DELICIOUS!!! Even my meat and potatoes husband said to put this on our repeat list.

    We ate it with a side of chips and salsa. Even though it doesn't look it, it's very filling!

  229. love this recipe! I altered it a little bit …. i made the filling as described but added one can of chopped chili peppers (found in the international aisle) my boyfriend likes a little bit of heat. Also, instead of using a zucchini boat i used banana peppers…. i stuffed the peppers and baked them at 350 for 25 minutes … AMAZING!

    Thank you, skinnytaste!

  230. Those zucchini boats look so good!

  231. Made this for dinner tonight. So yummy! This pregnant woman thanks you! 🙂

  232. SO in love with this! I was able to make this batch the night before and pop it in the oven the next day. Even my picky "I HATE GREEN" husband loved this. I served it up with some corn and poblano steamed rice and he ate it right up. I did omit the cheese to cut the calories. He has already requested this be put into rotation regularly. I doubled up on the cumin and chili powder because I am from TX and like everything a little more spicy!

  233. Made this for dinner tonight! Used fire roasted salsa, yum!!!!

  234. If cooking for more people, you could add a can of black beans to make the
    ground meat stretch for a few extra boats!

  235. Is the dish from Target made in the USA? I like the idea of proceeds going toward feeding families, however if the dish is not made here, what is the point? just curious. 🙂

    • $ is still going toward a great cause… Jobs in the
      USA are great, but the ultimate point of the $ donated
      to those in need is just as great, in my opinion!

    • Hi Kiki, This bakeware dish from the FEED USA collection is not made in the U.S. Target sources from more than 40 countries around the world, including the United States, and we continually evaluate the country mix of our imports, adjusting for many factors, including quality, social responsibility, capacity, speed to market and pricing.

      We appreciate your comment and will be sure to share it with our buyers. If you have other questions about our products or service, please call our Target Guest Relations team at (800) 440-0680.

      If you'd like to learn more about FEED USA, check out our online magazine A Bullseye View! http://abullseyeview.com/category/feed-usa-for-target/

      Joe Curry

  236. My husband despises zucchini and squash… Any suggestions on another veggie to use?? Otherwise I'll be making this for myself lol!

    • Make all the filling, but half the zucchini and serve hm the other half of the filling in taco shells. Easy!

  237. Made these last night and they were amazing. So filling, and the ingredients were cheap! [Which is crucial for us college kids! :)] Left-over were quick to heat up and tasted just as good. Adding these to my meal rotation! (:

    – Zauni

  238. I made these tonight and they were SO good! I will admit that I do like your sausage stuffed zucchini boats recipe a little bit more than these, but only because I am more of an Italian food fan. But these were *almost* just as good.

  239. These were ABSOLUTELY delicious!! Even my super picky 5 year old devoured them! A new staple in our house, for sure!

    -Jac @ For Life, Love and Books

  240. Such a great idea! I made these tonight with some adjustments based on what I had in the house. I used Morningstar Veggie Crumbles, a salsa that I added corn and fresh cilantro, a touch of goats cheese and a dollop of sour cream on top. Phenomenal!

  241. These look amazing! Cannot wait to have for dinner.

  242. In the oven as I type this. I didn't have any salsa so I used a can of fire roasted tomatoes with green chilis mixed with the turkey. Looks and smells delicious!

  243. OMG, so scrumptious! These absolutely have to happen. I love it, Gina!

  244. Love our zucchini boat recipes! These recipes have made it possible for me to serve my much loved zucchini to everyone at dinner time. I use a serrated grapefruit spoon to remove the pulpy flesh from the zukes, works so much better than other tools. Thank you for sharing your love of cooking with us!

  245. Really this is something new which I not seen, and I am a weight lefter and I was looking for this only, thank you very much.tiffin recipes for children

  246. We made these last night and they were amazing!! We have tried a ton of your recipes (all of which we love) but these were so good we had to comment! We added corn and jalapeno to the mixture, and topped with avocado as well… delicious and filling. We shared the recipe as well as your website on our blog!

  247. Yummy! summer is my favorite time for zucchini and this is a great spin on it! Thanks!

  248. Made these tonight – delicious! My four year loved them! She thought it was great that her food came in a "boat"!

  249. I made these for dinner last night, but only used 2 whole zucchini's. I had the rest of the "filling" for lunch today on a salad and added avacado and a little ranch dressing. Yum!

  250. Made these for dinner, leftovers for lunch. Instead of green bell pepper, I used a whole jalapeno, and used pepper jack cheese. Served them with a little avocado, sour cream and onion on the top. Another receipe for the rotation. Thanks!

  251. You always post such delicious recipes. I'm a weight watcher and always looking for new ideas.

  252. Love, love, love this! Thanks for sharing!

  253. These look SO delicious!! 🙂

  254. I just made the other stuffed zucchini the other night and it was *amazing*. I can't wait to try this one. Thank you!

  255. Great recipe! I like the combination of zucchini and ground beef so this looks so good.

  256. Is this freezable?

  257. Why do you need to boil the zucchini for a minute if it's going into the oven later? Just seems like an unnecessary step, but I would love to make these tonight, so I wanted to ask. 🙂

  258. Gina, these so yummy, and I was just asking a co-worker this morning…"What do you do with your zucchini? I'm getting sick of it!"…so thank you! However, a question, when you say 32 oz., is that total of all 4 zucchini, or each? Sorry if this is a dumb question! 🙂

  259. Could you substitute the ground turkey for something else?

  260. These look fantastic. We have an abundance of zucchini from our CSA, do they freeze well?

  261. This will be a big hit in our house as well. I love zucchini and tacos. What a great combo!

  262. This will be a big-time hit in our house as my little guy actually eats stuffed zucchini! He's gonna love it taco-style!

  263. OHHHHHHHHH Yum! I usually make pizza boats, but taco boats? Hello!

  264. I made something similar a couple weeks ago and my husband was talking about it for days! 🙂

  265. Made these tonight – fantastic! My husband was blown away. Tasted so good. Love your site.

  266. So yum!! I love that this looks so fancy and easy to whip up as an appetizer 🙂

  267. We are making your regular zucchini boats tonight! As my daughter is finishing them up, I looked on Facebook and see the new version!! Can't wait to try them. Thank you Gina!

  268. I love your zucchini boats! I am so excited to try these out! If I hadn't already cooked dinner I probably would have made it tonight! Probably serve them with mexican rice and some chips and guac on the side…ok I'm making it tomorrow.

  269. Love zucchini boats! I've tried one of your other recipes that was similar to this using sausage. I'll have to add this one to the list of ones to try! Haha

  270. what a great idea!


  271. looks delicious!!! :B

  272. Do you think Yellow summer squash would work too?

  273. One of my favorite things about your site is that you always have these amazing recipes and I usually have about 95% of the ingredients. Cannot WAIT to try this one!!

    • These turned out great!

    • I agree! I don't ever seem to have a lot of ingredients even though I have a ton in my refrigerator and cabinets! For only $7 I can get everything I need for this recipe but with 2 zucchinis. Love that!!!

  274. WOW!!!