Turkey Taco Zucchini Boats
Zucchini halves filled with chili-spiced ground turkey and tomato, blanketed in cheddar and baked until bubbling. All the taco-night flavor, with a shell made of vegetables.
Nutrition per serving
2 zucchini boats- Net carbs
- 8.2g
- Calories
- 370kcal
- Protein
- 32g
- Fat
- 23g
- Total carbs
- 12 g
- Fiber
- 3.7 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Beef taco zucchini boats: Classic taco-night ground beef in place of turkey — richer and a little juicier.
- Brown the beef 6–8 minutes, until no pink remains (160°F/71°C), and spoon off most of the fat before adding the zucchini flesh and spices.
Taco-stuffed bell peppers: Bell pepper halves make sturdier, sweeter boats that hold up well for lunches.
- Brush the pepper halves with half the oil and bake them cut-side up for 15 minutes before filling.
- There is no scooped flesh to add, so make the filling without it. Fill, top with cheese and bake 15–18 minutes, until the peppers are tender.
Dairy-free (avocado): No cheese on top: the boats are finished with cool diced avocado and salsa instead.
- Bake the filled boats 12–15 minutes without cheese, until the zucchini is tender, then top with the avocado and salsa.
- Zucchini boats
- Taco filling
- Nice to have (optional)
- Zucchini boats
- Taco filling
- Nice to have (optional)
- Zucchini boats
- Taco filling
- Nice to have (optional)
- Zucchini boats
- Taco filling
- To serve
-
¼ cup sour creamleave out - Also add
- Nice to have (optional)
Estimated cost $12.35 for 4 servings ($3.09 each) · how we estimate
Instructions
-
Heat the oven to 400°F (200°C). Scoop out the center of each zucchini half with a small spoon, leaving a ¼-inch (6 mm) shell. Finely chop the scooped flesh and set it aside.
-
Brush the shells with half the oil, sprinkle with ¼ tsp salt and set them cut-side up in a 9×13-inch (23×33 cm) baking dish or on a sheet pan. Bake 10 minutes to soften slightly while you make the filling, then blot any water that pools inside.
-
Heat the remaining oil in a large skillet over medium-high heat. Cook the turkey and onion 6–8 minutes, breaking up the meat, until no pink remains and it reaches 165°F (74°C).
-
Add the chopped zucchini flesh, garlic, chili powder, cumin, smoked paprika, oregano and remaining salt and cook 3–4 minutes, until the zucchini softens and the spices smell toasty. Stir in the tomato sauce and simmer 2–3 minutes, until thick rather than watery.
-
Spoon the filling into the zucchini shells, mounding it up, and top with the cheese. Bake 15–18 minutes, until the cheese is melted and bubbling and the zucchini is tender but still holds its shape.
-
Rest 5 minutes, then top with sour cream, cilantro and jalapeño.
Tips for success
-
Pick straight, medium zucchini of the same size so they cook evenly. If one rocks, shave a thin strip off the bottom so it sits flat. - Packaged taco seasoning often contains sugar and starch. This homemade blend adds less than 1 g net carbs per serving.
- Ground beef works too (see the variation below), or use a half-and-half mix of beef and turkey.
Nice to have, not needed
- A melon baller or grapefruit spoon scoops the zucchini quickly and neatly — a teaspoon works fine.
Storage & meal prepMeal-prep friendly
- Keeps 3 days in the fridge
- Doesn’t freeze well
Reheat: Pour off any liquid, then warm at 350°F (175°C) for 12–15 minutes or microwave about 2 minutes.
Prep tip: Freeze the taco filling on its own and stuff fresh zucchini when you want a quick dinner — baked boats turn watery in the freezer.
Refrigerate up to 3 days; the zucchini softens a little more each day. The cooked taco filling on its own freezes up to 3 months.
Variations
3 variations, each with its own ingredients and macrosBeef taco zucchini boats
ProteinClassic taco-night ground beef in place of turkey — richer and a little juicier.
- ground turkey (85–93% lean) → ground beef (80/20)
8.2 g net · 491 kcal · 29 g protein · 37 g fat · ≈$3.43 per serving (same net carbs as the original)
Taco-stuffed bell peppers
SwapBell pepper halves make sturdier, sweeter boats that hold up well for lunches.
- zucchini → green bell peppers
8.3 g net · 366 kcal · 31 g protein · 23 g fat · ≈$2.73 per serving (+0.1 g net carbs vs the original)
Dairy-free (avocado)
DietNo cheese on top: the boats are finished with cool diced avocado and salsa instead.
- shredded cheddar or Mexican-blend cheese → ripe avocado
- + ½ cup salsa
- no sour cream
9.3 g net · 325 kcal · 27 g protein · 19 g fat · ≈$3.22 per serving (+1.1 g net carbs vs the original)
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