RecipeZucchini Taco Boats

Nutrition Facts
Amount per Serving
  • Calories: 100
  • Protein: 11 g
  • Total Fat: 4.5 g
    • Unsaturated Fat: 3 g
    • Saturated Fat: 1.5 g
  • Cholesterol: 20 mg
  • Total Carbohydrate: 6 g
  • Dietary Fiber: 1 g
  • Total Sugar: 2 g
    • Natural Sugar: 2 g
    • Added Sugar: 0 g
  • Sodium: 200 mg

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, and antioxidants) in every delicious bite. All the taco fixins’ are invited to the fiesta in this fantas-taco feast.

I love to load my  “zucchini taco shells”  with seasoned turkey meat, 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 load the boats with my vegan taco meat made with lentils, black beans, and walnuts instead of lean ground turkey. (Or check out my Lentil Sloppy Joes.) Here’s to smooth sailing… and eating!

Recipe note:

  • 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
  • Prep time
  • Total Time
This recipe makes 6 zucchini boats
  • 3 medium zucchini
  • 1 pound ground turkey (90 – 94% lean)
  • ¼ cup black beans
  • ¼ cup sweet yellow corn
  • 1 (1 oz) packet taco seasoning (~2 Tablespoons)*
  • Optional toppings: chopped lettuce, tomato, bell peppers, onions, shredded cheese, guacamole, cilantro, salsa, Greek yogurt, etc.!

* You can also make your own using my DIY blend.


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. 

Nutrition provided per one Taco Zucchini Boat filled with lettuce, meat, tomatoes, onions and 1 Tbsp shredded cheese.

Try this Taco Soup!