Change up your taco game by building your beauties in scooped-out roasted zucchini boats! This tasty twist offers a low-carb alternative to traditional taco shells… plus, you get an extra serving of veggies (along with vitamins, minerals, antioxidants, and fiber) in every delicious bite. And all your favorite fixins’ are invited to this fantas-taco feast.

I love when I can reimagine a comfort food classic in a way that feels just as indulgent—while sneaking in extra veggies. These stuffed zucchini boats are perfect for family dinners, or even casual entertaining. And if you’re a fan of my Taco Casserole, Loaded Taco-Style Cabbage Steaks, or Taco Soup, you’ll definitely want to add this one to your rotation.

Step 1: Halve and hollow zucchinis, spray with oil, season, and roast cut-side up for 20–25 minutes.
Step 2: While the zucchinis roast, cook and crumble the turkey until browned, then stir in the beans and corn.
Step 3: Add taco seasoning and a splash of water. Bring to a boil, then reduce heat and simmer until thickened.
Step 4: Top each zucchini half with romaine, meat mixture, tomatoes, onions, cheese, and any extras.

Reasons to make this tonight

  • Taco Tuesday reimagined: All your favorite toppings—seasoned meat, beans, salsa, melty cheese and more—served in an edible veggie boat.
  • Light yet hearty: Zucchini adds satisfying volume and texture—without weighing you down.  
  • 100% customizable: Make them with ground sirloin or turkey, pulled chicken, lentils, or black beans—whatever you have on hand.
  • Kid-friendly and fun: A hands-on meal the whole family can get into—let everyone build their own boat!

I love to load my “zucchini taco shells”  with seasoned ground turkey meat, black beans, chopped romaine, tomato, red onion, and a sprinkling of Mexican cheese, but you can take it in any direction you prefer, like adding jalapenos, cilantro, guac and more… whatever floats your boat!

If you’re serving a vegetarian crowd, you can skip the meat and cheese, and fill the boats with my vegan taco meat made with lentils, black beans, and walnuts. (Or check out my Lentil Sloppy Joes.) Here’s to smooth sailing… and eating!

Try my Mason Jar Taco Salad!

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Zucchini Taco Boats

Change up your taco game by building your beauties in scooped-out roasted zucchini boats! This tasty twist offers a low-carb alternative to traditional taco shells
Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
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Ingredients
 

  • 3 medium zucchini
  • 1 pound ground turkey, 90 – 94% lean
  • ¼ cup black beans
  • ¼ cup sweet yellow corn
  • 1 (1-ounce) packet taco seasoning (~2 Tablespoons)*
  • Optional toppings: chopped lettuce, tomato, bell peppers, onions, shredded cheese, guacamole, cilantro, salsa, Greek yogurt, etc.!
Ingredient Details to Know
* You can also make your own using my DIY blend.

Instructions
 

  • Preheat oven to 375ºF.
  • Trim the zucchinis, slice in half and scoop out the flesh. Mist with olive oil spray, and sprinkle on salt and pepper. Roast in oven (cut side up) for 20 to 25 minutes until they’re softened.
  • While the zucchinis roast, mist a large skillet with nonstick oil spray and cook and crumble the turkey over medium-high heat until browned. Stir in beans and corn. Add the taco seasoning with a bit of water (as indicated on the seasoning packet) and bring the mixture to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, 5 to 6 minutes, until the water is absorbed and everything is heated through.
  • To each roasted zucchini half, add a sprinkling of chopped romaine if 2 to 3 tablespoons of the meat mixture, sliced tomatoes, onions, shredded cheese, and any other optional toppers.

Notes

Nutrition provided per one Taco Zucchini Boat filled with lettuce, meat, tomatoes, onions and 1 Tbsp shredded cheese.
You’ll have at least half of the meat mixture leftover for future meals; try adding it to salad, make taco sliders on whole grain rolls, add to scrambled eggs for a power breakfast, or mix with roasted veggies for a delicious lunch or dinner. On the other hand, if you’re serving a crowd, double up on the zucchini and you’ll use it all up
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Calories: 100Carbohydrates: 6gProtein: 11gTotal Fat: 4.5g— Unsaturated Fat: 3g— Saturated Fat: 1.5gCholesterol: 20mgSodium: 200mgFiber: 1gTotal Sugar: 2g— Natural Sugar: 2g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!