Skip the tortillas and load up on veggies with a family-friendly recipe for Healthy Taco Zucchini Boats.

A white platter containing zucchini boats with small bowls of guacamole and salsa next to them

Step aside, tortillas! There’s a new edible conveyor belt for all that meaty, cheesy, guacamole goodness and it comes in the form of zucchini boats. And this particular recipe for Healthy Taco Zucchini Boats has appeared no less than half a dozen times on our dinner table since I dreamt it up a few weeks ago because it hits three major high notes:

  • Fast
  • Make-ahead optionality
  • Filling

The “fast” requirement never really applied until I entered mommyhood and our nightly schedule went from leisurely dining to a dinner-bath-bed routine that is nothing short of a two-toddler tornado whirling around our house.

A cutting board containing halved zucchini with a melon baller

The “filling” requirement is because I, like all moms out there, consider life my gym. I spend the days chasing around my baby boys, which leads to quite the appetite. And if we can swing for the fences here and add a fourth element to the requirements, then “healthy” it is!

These taco zucchini boats carry a whole-lot-o-flavor into each protein- and veggie-packed bite. They’re also easy to customize with all of your favorite taco fillings. Make ’em spicy with sliced jalapeños. Pile on the guac (my fave recipe) for a cool, creamy condiment. Or skip the cheese for a dairy-free alternative.

A white plate of zucchini boats surrounded by toppings and hot sauce

I keep these zucchini boats extra-light by using lean ground turkey, but you can use ground beef for additional flavor. Prep the boats in advance then reheat them right before serving with guac, salsa and hot sauce for an added kick.

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Main Course

Healthy Taco Zucchini Boats

Skip the tortillas and load up on veggies with a family-friendly recipe for Healthy Taco Zucchini Boats.
5 from 1 vote
A white platter containing zucchini boats with small bowls of guacamole and salsa next to them
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Servings 4 servings

Ingredients 

  • 4 medium zucchini
  • 2 Tablespoons olive oil
  • 1 pound ground turkey
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1 teaspoon oregano
  • 1/4 teaspoon chili powder
  • 2 Tablespoons tomato paste
  • 1/2 cup reduced fat shredded Mexican blend cheese
  • Guacamole, for serving
  • Salsa, for serving

Instructions 

  • Preheat the oven to 400°F. Line a baking sheet with foil and grease it with cooking spray. (Alternately, you can grease two 13x9-inch baking dishes with cooking spray.) Set it aside.
  • Trim the ends off the zucchini then cut them in half lengthwise. Using a melon baller or small spoon, scoop out the centers of the zucchini, leaving a 1/2-inch border around all edges. Discard the scooped out centers or save them for another use (such as zucchini fritters). Arrange the halved zucchini on the baking sheet, cut side up, then brush them with the olive oil. Roast the zucchini for 25 minutes. While the zucchini are roasting, prepare the filling.
  • Add the ground turkey to a large nonstick skillet placed over medium heat. Cook the meat, breaking it apart with a spatula, until it is no longer pink. Reduce the heat to low then stir in the garlic powder, ground cumin, paprika, oregano, chili powder, ½ teaspoon salt, ¼ teaspoon pepper and tomato paste.
  • Remove the zucchini boats from the oven then divide the ground turkey mixture evenly among them, top them with the cheese and return them to the oven just until the cheese is melted.
  • Remove the zucchini boats from the oven serve them with guacamole and salsa.

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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.


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Nutrition

Calories: 275kcal, Carbohydrates: 9g, Protein: 33g, Fat: 13g, Saturated Fat: 3g, Cholesterol: 71mg, Sodium: 249mg, Potassium: 958mg, Fiber: 3g, Sugar: 6g, Vitamin A: 725IU, Vitamin C: 36.8mg, Calcium: 211mg, Iron: 2.4mg

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Comments

  1. Three cheers to the one who came up with the zucchini boats in place of crunching, breaking corn chip “taco holders”.
    I can’t wait to try them tomorrow!
    Not o l healthier, but easy to handle, or eat with fork!
    I won’t ever buy chips r shells again!

  2. Wow, that is a great idea and I can’t wait to try it with chicken salad or egg salad to get rid of the bread. Thanks