Turkey Taco Zucchini Boats

Transform your taco night with these flavorful Turkey Taco Zucchini Boats—a low-carb, protein-packed twist on a classic favorite. This easy-to-make recipe features tender zucchini halves filled with a savory mixture of seasoned ground turkey, black beans, sweet corn, and tangy tomato sauce, all topped with melted cheddar cheese. Perfectly baked to golden perfection, these zucchini boats are a wholesome, colorful way to enjoy taco flavors without the tortillas. Garnished with fresh cilantro and served alongside zesty lime wedges and creamy sour cream, they’re a versatile and satisfying meal for busy weeknights or casual gatherings. Bursting with flavor and loaded with vegetables, these Turkey Taco Zucchini Boats are sure to become a family favorite!

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 large Zucchini
• 1 tablespoon Olive oil
• 1 pound Ground turkey
• 1 medium, chopped Onion
• 2 cloves, minced Garlic
• 2 tablespoons Taco seasoning
• 1 cup Tomato sauce
• 0.5 cup, drained and rinsed Black beans
• 0.5 cup, fresh or frozen Corn kernels
• 1 cup, shredded Cheddar cheese
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.25 cup, chopped Fresh cilantro
• 0.5 cup Sour cream
• 1 for serving Lime wedges

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the zucchinis in half lengthwise and scoop out the centers using a spoon, leaving about a 1/4-inch thick shell. Reserve the scooped-out flesh and chop it finely.

Step 3

Place the zucchini halves on a baking sheet, brush with olive oil, and season with a little salt and pepper. Bake in the oven for 10 minutes until just tender.

Step 4

While the zucchini is baking, heat the remaining olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent, about 3 minutes.

Step 5

Add the ground turkey to the skillet and cook until browned, breaking it apart with a spoon. Stir in the chopped zucchini flesh, taco seasoning, tomato sauce, black beans, and corn kernels. Cook for an additional 5 minutes, allowing the flavors to meld and the mixture to thicken slightly. Season with salt and pepper to taste.

Step 6

Remove the zucchinis from the oven and fill each with the turkey mixture.

Step 7

Sprinkle shredded cheddar cheese evenly over the filled zucchini boats.

Step 8

Return the zucchini boats to the oven and bake for another 10 minutes, or until the cheese is melted and bubbly.

Step 9

Remove from the oven and garnish with chopped cilantro.

Step 10

Serve the zucchini boats with sour cream and lime wedges on the side.

Nutrition Facts

Serving size	2328.2 grams (2328.2g)

Amount per serving	% Daily Value*
Calories	2172

Total Fat 111.40g	143%
Saturated Fat 47.90g	240%
Polyunsaturated Fat 2.10g
Cholesterol 473mg	158%
Sodium 15481mg	673%
Total Carbohydrate 158.80g	58%
Dietary Fiber 21.20g	76%
Total Sugars 95.20g
Protein 135.20g	270%

Vitamin D 0IU	0%
Calcium 890mg	68%
Iron 10mg	58%
Potassium 3029mg	64%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.0%

Protein: 24.8%

Carbs: 29.2%