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Get ready for taco time, reinvented! Forget taco salads or bowls—these Zucchini Taco Boats are an even more creative way to enjoy all those classic flavors without the high carbs and calories. They're a filling, protein-packed, and fiber-rich meal that's as easy to make as it is delicious!
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These protein-packed zucchini taco boats are where nutrition meets flavor, all in one handheld bite! Slice, scoop, fill, and you've got the perfect vessel for fueling up with protein, plus the fresh and zesty taco spice.
Made with wholesome zucchini, lean ground turkey, bold taco seasoning, sautéed veggies, and melty Mexican cheese, these boats fit into a variety of diets and are quick to prep in bulk for meal prepping—keeping your meals fun, flavorful, and satisfying all week long.
Looking for more Mexican-inspired recipes? Try this Turkey Taco Salad or these Easy Shrimp Taco Recipe next!
Why You'll Love This Recipe
- The Bulk Factor: Zucchinis are a great way to add bulk to meals, making these taco boats more satisfying and filling without all the extra calories.
- A Balanced Meal: Protein and fiber are the most satiating macronutrients, essential for supporting overall health at any age and helping you stay fuller longer. With higher protein and fiber, this meal keeps you satisfied with mindful calories.
- Simple Steps, Easy To Customize: These zucchini boats are easy to make and customize to fit your dietary preferences. Swap or add ingredients to make them your own while keeping the flavor intact!
Ingredients
- Zucchini: The star ingredient in this recipe, reducing calories, fat, and carbs, while providing excellent nutrition.
- Ground Turkey: A high-protein, low-fat (93% lean is ideal) filling that serves as a blank canvas for the seasoning. You can also use 85% lean turkey or swap it for ground beef, ground pork, or ground chicken.
- Taco Seasoning: Adds the signature Mexican-inspired flavor with the right amount of spice. I recommend using a lower-sodium seasoning, or you can make your own with this homemade taco seasoning recipe.
- Mexican Shredded Cheese: Provides that classic, melty topping to the taco zucchini boats. I used low-fat Mexican shredded cheese, but you can swap in dairy-free cheese, nutritional yeast, or any cheese you prefer.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations and Dietary Modifications
- Boost of Beans: Add beans or lentils to boost the protein and nutrition of these zucchini taco boats. Black beans, pinto beans, or chickpeas are great options.
- Sauce It Up: Swap the salsa for your favorite taco or enchilada sauce to change it up and add a bit more spice or tang.
- Paleo-Friendly: Use a Paleo compliant taco seasoning and swap out the cheese for nutritional yeast or just skip it to keep this zucchini taco boats recipe aligned with your Paleo diet.
How To Make Zucchini Taco Boats
Ready to skip the taco shells and make Mexican stuffed zucchini? All you need to do is spread a 1/4 cup of salsa on the bottom of a rectangular sheet pan, preheat your oven to 400°F, and bring a large pot of water to a boil. Slice the zucchini lengthwise, gather your ingredients, and follow these 6 easy steps:
Step 1: Prep the Zucchini. Use an ice cream scooper or spoon to hollow out all but 1/4 inch of the zucchini flesh.
Step 2: Boil the Zucchini. Cook the zucchini halves in a large pot of boiling water for 1 minute. Then, remove them and set aside to cool.
Step 3: Cook the Meat. Brown the turkey with the taco seasoning in a skillet over medium heat for 5-7 minutes, or until the meat is no longer pink.
Step 4: Make the Filling. Stir in the onion, bell pepper, zucchini flesh, tomato sauce, and water. Simmer over medium-low heat for 18 minutes. Once done, turn off the heat.
Step 5: Stuff the Boats. Scoop the meat mixture and fill each zucchini boat halfway. Press the mixture firmly into the zucchini to ensure it stays packed.
Step 6: Top, Cover, and Bake. Sprinkle 1-2 tablespoons of cheese over each boat, cover with foil, and bake for 25 minutes, or until the cheese is melty.
Serving Suggestions
You've boiled, browned, baked, and reinvented them with these eye-catching, taco- stuffed zucchini boats. Ready to dig in? Not so fast! Let’s talk about toppings, side dishes, and even a sweet finish to complete your meal. Here are some tasty ways I like to pair them for any occasion:
- Go crazy with toppings! Add guacamole, fresh cilantro, Greek yogurt (or dairy-free yogurt), or a squeeze of lime for extra zest.
- Pair with a side of healthy street corn salad, this yummy black bean chili recipe or lentil chili to complement these low carb taco boats.
- Make it interactive and fun by dipping your zucchini boats into this pinto beans dip recipe, or a Greek yogurt dip.
- End with dessert and make yourself something light and fruity like healthy peach cobbler, healthy cherry bars, or even easy fruit pizza.
Expert Tips
- No Soggy Boats: For this zucchini taco boat recipe, make sure to drain the zucchini flesh thoroughly before adding it to the filling mixture. This helps prevent excess moisture from making your boats soggy.
- Storing: Store any leftover zucchini boats in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing the boats, but you can prepare the meat in advance and freeze it. Simply thaw it in the fridge the night before you plan to make the boats, and you’ll be ready to assemble and bake the next day!
- Reheating: Reheat leftover zucchini boats in the oven at 325°F on a sheet pan for 15-20 minutes, until heated through.
Recipe FAQs
Yes, you can! Simply prepare the meat mixture, slice the zucchinis in half, and scoop out the flesh according to the instructions. Store the sliced zucchinis in an airtight container and the meat mixture in a separate container in the refrigerator until you're ready to bake. To save time, I recommend prepping the meat in advance, so assembling and baking is a breeze when you're ready to enjoy! When you're ready to bake, just assemble the zucchini boats and bake as directed.
The easiest way to hollow out the zucchini halves is by using a melon baller, ice cream scooper, or a sharp spoon to scrape out the center along the length of the zucchini.
Yes, you should leave the skin on! It helps keep the zucchini boats intact during baking. The skin is thin, easy to eat, and packed with nutrients, making it an important part of the dish.
More Low Calorie Taco Recipes
If you tried this Zucchini Taco Boats recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below.
Healthy Zucchini Taco Boats
Ingredients
- 4 Zucchinis cut lengthwise in half
- ½ cup Salsa
- 1 lb Ground Turkey 93%
- 1 packet Taco Seasoning
- ½ cup White Onion diced
- 1 Red Bell Pepper diced
- 4 oz Tomato Sauce canned
- ÂĽ cup Water
- ½ cup Mexican Shredded Cheese low fat
- Salt & Pepper to taste
- Cilantro, Scallions, Salsa for topping
Instructions
- Preheat the oven to 400 F. Bring a large pot of water to a boil.
- Place 1/4 cup of salsa on the bottom of a large rectangular baking dish.
- Using an ice cream scoop or spoon, scoop out the center of the zucchini flesh leaving about 1/4-inch of the shell.
- Chop the flesh and reserve for mixing with the taco meat later.
- Drop the zucchini into the boiling pot of water and cook for 1 minute then remove from the water.
- Place the ground turkey and taco seasoning in a skillet over medium heat. Cook the meat until it is no longer pink, about 5-7 minutes.
- Add the onion, bell pepper, reserved zucchini flesh, tomato sauce and water. Simmer the mixture on medium-low heat for 18 minutes.
- Turn off the heat then scoop out the meat mixture filling the zucchini boats about 1/2 of the way full. Press the mixture firmly into the zucchini.
- Top each zucchini with 1-2 tablespoons of cheese. Cover and bake 25 minutes or until the cheese is melted.
- Serve garnished with cilantro, scallions and salsa!
Notes
- Each serving equals 2 zucchini halves.
- This recipe calls for white onion to add a crisp, bright flavor, but any onion variety can be used. Red bell pepper adds sweetness, color, and boosts the nutrition profile, though jalapeños, poblano peppers, cabbage, or carrots are also great substitutes.
- Salsa gives bold, spicy flavor, while tomato sauce provides a base that binds everything together. You can substitute with diced tomatoes, marinara sauce, or make slow cooker tomato sauce.
- When scooping out the zucchini, make sure to leave about 1/4-inch of the flesh to maintain the integrity of the boat and avoid sogginess.
- Prepare the taco meat ahead of time to save on meal prep time and make assembly a breeze on busy days.
Nutrition
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