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Home » Recipes » Dinner

Protein-Packed Zucchini Taco Boats

Published: Apr 3, 2023 · Modified: Jun 5, 2025 by Megan

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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!

Zucchini taco boats stuffed with ground turkey on a brown plate with a fork.
Jump to:
  • Why You'll Love This Recipe
  • Ingredients
  • Variations and Dietary Modifications
  • How To Make Zucchini Taco Boats
  • Serving Suggestions
  • Expert Tips
  • Recipe FAQs
  • More Low Calorie Taco Recipes
  • Healthy Zucchini Taco Boats

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

Sliced zucchini in a bowl with other bowls of ingredients on a white counter.
  • 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:

Three zucchini boats on a wooden cutting board with flesh scooped out.

Step 1: Prep the Zucchini. Use an ice cream scooper or spoon to hollow out all but 1/4 inch of the zucchini flesh.

Zucchini boats cooking in a pot of water.

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.

Ground turkey cooking in a skillet.

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.

Seasoning and vegetables added to skillet with ground turkey.

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.

Zucchini boats in a baking dish filled with turkey taco mixture.

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.

Taco zucchini boats sprinkled with cheese.

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 bean 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.
Zucchini boats with ground meat on a plate with more on a platter and a bowl of salsa.

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

Can you meal prep zucchini taco boats ahead of time?

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.

What's the best way to scoop out the zucchini flesh?

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.

Do I leave the skin on the zucchini for this recipe?

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.

Two zucchini taco boats on a plate with a fork holding a bite.

More Low Calorie Taco Recipes

  • Healthy Taco Pasta is a low calorie dinner made with chickpea pasta, chicken, vegetables and salsa. High in protein and fiber, this family approved meal is healthy and easy to make! Gluten Free + Low Calorie
    Healthy Taco Pasta
  • Instant Pot Taco Soup made lighter with healthy, real food ingredients. Sour creams makes this easy soup recipe creamy and it's ready in just 30-minutes in a pressure cooker. Low Carb + Gluten Free + Low Calorie
    Instant Pot Taco Soup
  • Low Carb Taco Salsa Casserole is a wholesome, protein packed meal with a kick! Super easy to make ahead, delicious and family approved! Low Carb + Paleo + Low Calorie + Gluten Free
    Low Carb Taco Salsa Casserole {Paleo, Low Carb, Low Cal, GF}
  • A BBQ chicken bowl on the table with a fork in the bowl and it's topped with chicken, black beans, bell pepper, and zucchini.
    BBQ Chicken Bowl

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.

Zucchini taco boats topped with cheese.

Healthy Zucchini Taco Boats

Megan Olson
Zucchini Taco Boats are a nutritious and protein-packed meal that’s easy to make. Filled with seasoned ground turkey, veggies, and topped with melty cheese, this dish is flavorful, satisfying, and a great alternative to traditional tacos. Perfect for a family dinner or meal prep!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Course Dinner, Lunch
Cuisine American
Servings 4 servings
Calories 248 kcal

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

Serving: 1servingCalories: 248kcalCarbohydrates: 19gProtein: 34gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 71mgSodium: 1238mgPotassium: 1119mgFiber: 6gSugar: 11gVitamin A: 2534IUVitamin C: 81mgCalcium: 216mgIron: 3mg
Tried this Recipe? Let me know!Let us know how it was!

About Megan

Megan is a certified nutrition practitioner, author, freelance food photographer and fitness instructor living in Phoenix, Arizona. On her blog, Skinny Fitalicious she shares EASY, gluten free recipes for weight loss. Follow Megan on Facebook, Twitter, Pinterest and Instagram for the latest updates.

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Megan is a nutritionist, author of the Low Calorie Cookbook and podcast host of the Dish On Ditching Diets. Megan helps women over 35 stop dieting, heal their relationship with food and lose weight sustainably. Megan lost 80 pounds herself. Here you get healthy, lower calorie recipes!

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