Zucchini Taco Boats

I was so pleasantly surprised by this recipe. These bad boys are GOOD (and knowing they’re a healthy alternative to tacos makes them even yummier!).


  • 3 large zucchinis, cut in half lengthwise
  • 1/2 cup mild salsa
  • 1 lb. of lean ground turkey
  • 1 tsp. garlic powder
  • 1 tsp. cumin
  • 1 tsp. salt
  • 1 tsp. chili powder
  • 1 tsp. paprika
  • 1/2 tsp. oregano
  • 1/2 small onion, finely chopped
  • 3 tbsp chopped bell peppers
  • 4 oz. can tomato sauce
  • 1/4 cup water
  • 1 cup shredded cheese


  • First, preheat the oven to 400 degrees and cover the bottom of a 9×13 baking dish with the 1/2 cup salsa.
  • After cutting the zucchini in half lengthwise, use a spoon or melon baller (if you’re super fancy) to hollow them out, leaving about 1/4 inch so they keep their shape.
  • Chop some of the zucchini filling and squeeze excess water with a paper towel. You should have 3/4 cup, which you’ll add to the cooked turkey meat. You can just discard the rest of the zucchini filling, or save it to use for another recipe!
  • Drop the zucchini halves into salted boiling water for one minute, then place in the baking dish on top of the salsa.
  • In a large skillet, brown the turkey, breaking it up as it cooks. When it is no longer pink, add your onions, peppers, water, tomato paste, 3/4 cup zucchini filling, and spices. Let simmer for about 15 minutes.
  • Using a spoon, fill the hollowed zucchini boats and top with cheese.
  • Cover with foil and bake for 35 minutes.


  • Serve immediately. I recommend topping with sour cream and chopped scallions or cilantro.

What do I love most about zucchini boats? They are so easy to change up for a totally different taste. You can find two other zucchini boat recipes I’m just dying to try here and here.

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