Turkey Taco Zucchini Boats are filled with taco seasoned turkey and topped with melted cheese and your favorite toppings. A low-carb, keto-friendly way to enjoy taco night. You won’t miss the tortilla!
I’m always on the hunt for healthier ways to make my favorite dishes, and zucchini seems to always be one of my favorite swaps.
For example, swapping out half my regular pasta for zucchini noodles in this Linguini Recipe with Fried Capers and Fresh Herbs. Making a healthier version of lasagna via these Zucchini Lasagna Roll Ups. Or enjoying fries more guilt free with these Air Fryer Zucchini Fries.
Tonight, I’m making taco night healthier with two simple swaps:
- I’m swapping out the taco shells and making taco zucchini boats instead.
- I’m using lean ground turkey in place of ground beef.
This recipe is great to have in your arsenal when your summer garden is in full force and you need a way to use up all those fresh zucchini. Or, for when you just want an easy dinner with healthy ingredients.
Ingredients needed
- Zucchini – medium zucchini are best, but as long as they are all similar sized you will be good
- Onion – red, yellow, or white all work
- Ground Turkey (or swap in lean ground beef, ground chicken or black beans)
- Seasonings – Cumin, Garlic Powder, Oregano, Chili Powder (or use 2 Tablespoons taco seasoning). Tip: Here’s how much taco seasoning is in one packet.
- Tomato Sauce
- Shredded Cheese
- Cilantro
- Lime Juice
- Oil
- Salt + Pepper, to taste
How to make them
- Preheat your oven to 400-degrees. OR to grill, preheat your grill to medium-high heat.
- To make zucchini boats, cut the zucchini in half lengthwise and scoop out the pulp, leaving 1/4″ shells.
- Drizzle the zucchini halves with oil and season with salt + pepper.
- Saute onion in oil until softened.
- Add ground turkey and spices and cook until browned.
- Stir in tomato sauce and water and simmer about 5 minutes.
- Stir in cheese, cilantro and lime juice.
- Spoon turkey mixture into zucchini boats, sprinkle with remaining cheese and cook until zucchini is tender.
Oven directions
- To bake zucchini boats, heat your oven to 400 degrees F. Bake filled boats for 12-18 minutes until zucchini is tender and cheese is melted. Cook time will depend on the size of the zucchini.
Grill directions
- To grill zucchini boats, heat your grill to medium-high heat. Fill them with the taco filling mixture and top with additional cheese. Grill for 8-10 minutes until the zucchini is beginning to soften and the cheese is melted.
Air fryer directions
- To make zucchini boats in the air fryer, cook filled boats at 380-degrees for 10-12 minutes until zucchini is tender and cheese is melted. Air frying time will depend on the size of the zucchini.
Topping ideas
Try topping your zucchini boats with one of these yummy toppings:
Recipe tips
- Use a melon baller to scoop out the centers of the zucchini.
- Look for medium zucchini that are all about the same size so that they will cook evenly.
- Try making your own homemade taco seasoning and use it to season the meat mixture.
Variations
- Vegetarian – Swap out the ground turkey for a can of black beans
- Stuffed peppers – Swap out the zucchini halves for some halved bell peppers
- Hawaiian – Ham, pineapple, red onions
- Caprese – Fresh chopped tomatoes, basil and a drizzle of reduced balsamic vinegar
- Greek Zucchini Boats – Feta, chickpeas, and olives and flavored with lemon, garlic and oregano.
- Pizza Zucchini Boats – Sausage, mozzarella, peppers, black olives, mushrooms
FAQs
You can reheat zucchini boats in the oven or microwave. To bake, cook in a preheated 350-degree oven for 15-20 minutes, until warmed through. To microwave, cook for 1-2 minutes.
Yes! Stuffed zucchini boats freeze well. Freeze them completely assembled for up to 3 months. To cook, thaw overnight in the fridge, then bake in a 350-degree oven for about 30 minutes. Perfect for meal prep!
Yes. The skin of zucchini boats is delicious to eat. You can eat the whole zucchini boat.
Definitely! They are low in calories and carbs, high in protein, and packed with vitamins.
Mexican zucchini boats are perfect to enjoy if you’re following a ketogenic diet. They are low carb and filled with protein from the turkey and cheese. Zucchini are a keto-friendly vegetable because they are grown above ground.
What to serve with them
- Instant Pot Refried Beans
- Instant Pot Mexican Rice
- Mexican Street Corn Salad
- Mexican Black Beans
- Instant Pot Black Beans
- Oven Roasted Carrots (Elote Style)
- Southwest Salad
- MORE —> Taco Sides
More taco recipes
- 7+ Tasty Taco Sauce Recipes
- Korean Tacos with Bulgogi Beef
- Slow Cooker Carnitas
- Instant Pot Cuban Mojo Pork
- Sweet Potato Tacos with Chipotle Crema
- Cauliflower Tacos with Cilantro Lime Crema
- MORE —> Healthy Taco Side Dishes
More zucchini recipes
- Zucchini Pizza Boats
- Sriracha Glazed Salmon with Zucchini Noodles
- Air Fryer Zucchini Fries
- Vegetarian Zucchini Lasagna Roll-Ups
- Creamy Zucchini Soup
- Spaghetti Alla Nerano (Spaghetti with Zucchini)
Did you make these turkey taco stuffed zucchini boats?
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Taco Zucchini Boats Recipe
Ingredients
- 4 medium zucchini (ends cut off and cut in half lengthwise)
- 3 Tablespoons corn oil (divided)
- Salt and pepper (to taste)
- ½ small onion (minced)
- 1 pound 93% lean ground turkey
- 1½ teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon dried oregano
- 4 ounces canned tomato sauce
- ¼ cup water
- 1 cup mexican shredded cheese (divided)
- 2 Tablespoons minced cilantro
- 1 Tablespoon fresh lime juice
Instructions
- Preheat a grill or grill pan to medium-high heat.
- Cut zucchini in half lengthwise; scoop out pulp, leaving 1/4-in. shells.
- Drizzle with 2 Tablespoons oil. Rub the oil over the zucchini so it is well coated. Season with salt and pepper.
- Heat remaining Tablespoon oil in a large skillet over medium-high heat. Add onion and saute 2-3 minutes, until beginning to soften.
- Add ground turkey and spices and cook, breaking up occasionally until just cooked through.
- Stir in tomato sauce and water and bring to a simmer then reduce heat to medium-low and let simmer until sauce has reduced, about 5 minutes. Stir in half the cheese, cilantro and lime juice.
- Spoon turkey taco filling into zucchini, sprinkle with remaining cheese and grill, covered, until zucchini is tender, 8-10 minutes.
Notes
- To bake zucchini boats, heat your oven to 400-degrees. Baked filled boats for 12-18 minutes until zucchini is tender and cheese is melted.
Nutrition
This post was originally published in 2018. It was updated in 2022 to add new content. The original recipe remains the same. Enjoy!
I love how the zucchinis become the taco shells, making for an easy and handheld dinner! Maybe this fun take on taco night will help my kids eat more vegetables. 😉
These sound so delicious and I can’t wait to try them. Thanks!
oh heck yes, I am on board with these taco zucchini boats! Can’t wait to make these!
Yum! I wish I had known about this recipe when I had Gestational Diabetes a few months back. I was basically eating a Keto diet and this wouldn’t been amazing to add to my recipe rotation 🙂
These look perfectly healthy and delicious! I love taco night, but we don’t do alot of carbs lately so the zucchini is a fantastic swap!
These were so good! Such a healthy alternative for taco night!
I’ll admit, I’m not in love with zucchini. But this recipe changed my mind!! I expected this to be ok, as I usually find zucchini somewhat bland, but this was so flavorful! I can’t wait to make it again!
I’m so glad you liked it Stephanie!