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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!

Taco Stuffed Zucchini Boats

4.90 from 86 votes
6
Cals:269
Protein:29
Carbs:16.5
Fat:11.5
These low-carb stuffed turkey taco zucchini boats are so easy, a fun twist on taco night!
Course: Dinner
Cuisine: American
These low-carb stuffed turkey taco zucchini boats are so easy, a fun twist on taco night!
Prep: 15 mins
Cook: 1 hr
Total: 1 hr 15 mins
Yield: 4 servings
Serving Size: 2 halves

Ingredients

  • 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

Instructions

  • 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.

Last Step:

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Nutrition

Serving: 2 halves, Calories: 269 kcal, Carbohydrates: 16.5 g, Protein: 29 g, Fat: 11.5 g, Saturated Fat: 4.5 g, Cholesterol: 87.5 mg, Sodium: 764.5 mg, Fiber: 5 g, Sugar: 7 g

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363 comments on “Taco Stuffed Zucchini Boats”

  1. Second time to make this and delish both times.  Good protein and great flavor.  Thank you for sharing!

  2. Avatar photo
    Kristin Leone

    Yummy.  Will use a little less salt next time. Also used 1 eggplant because I only had 3 zucchini – both perfectly cooked after 30 minutes of baking. 

  3. Made these for dinner and we can’t wait to make them again! Will definitely be keeping these in my recipe rotation.