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5 from 1 vote

Taco Zucchini Boats

Taco Zucchini Boats are a fun way to serve taco fillings while getting in some extra veggies! Liven up your Taco Tuesday with a new twist.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Appetizer, Main Course
Cuisine: American
Servings: 6
Calories: 224kcal
Author: Taryn


  • 3 medium zucchini
  • 1 lb ground turkey
  • 2 Roma tomatoes diced
  • 1 small to medium onion diced
  • 1 jalapeno diced
  • 1 tbsp taco seasoning
  • salt and pepper to taste
  • 1 1/2 cups shredded pepper jack cheese divided


  • Preheat oven to 350.
  • Wash the zucchini and cut it in half lengthwise.
  • Using a small spoon, scoop out the middle of the zucchini and set to the side. Chop into small pieces
  • In sauté pan over medium heat add the scooped out zucchini, ground turkey, onions, and jalapenos. 
  • Cook until turkey is browned and veggies are fragrant.
  • Drain and add seasonings and tomatoes, stir and let simmer about 2 minutes.
  • Add 1 cup of cheese and stir.
  • Line baking dish with foil, and spray with nonstick cooking spray.
  • Spoon meat mixture into zucchini and place on foil.
  • Top with remaining cheese.
  • Bake for 30 minutes.
  • Serve hot with all of your favorite toppings!


Serving: 1zucchini boat | Calories: 224kcal | Carbohydrates: 7g | Protein: 26g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 66mg | Sodium: 226mg | Potassium: 615mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1115IU | Vitamin C: 24.5mg | Calcium: 240mg | Iron: 1.5mg