Healthy Zucchini Taco Boats

5 from 1 vote

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!

Prep Time15

Cook Time1

Total Time1 15

Course: Dinner, Lunch

Cuisine: American

Diet: Gluten Free, Low Calorie

Servings: servings

Author: Megan Olson

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
¼ cup Water
½ cup Mexican Shredded Cheese low fat
Salt & Pepper to taste
Cilantro, Scallions, Salsa for topping

US Customary - Metric

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