//Healthy Taco Zucchini Boats

Healthy Taco Zucchini Boats

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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Healthy Taco Zucchini Boats Recipe

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Healthy Taco Zucchini Boats

  • 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

Preheat the oven to 400°F. Line a baking sheet with foil and grease it with cooking spray. (Alternately, you can grease two 13×9-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, 1/2 teaspoon salt, 1/4 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.

Nutrition Facts

Healthy Taco Zucchini Boats

Amount Per Serving

Calories 275
Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 3g19%

Cholesterol 71mg24%

Sodium 249mg11%

Potassium 958mg27%

Carbohydrates 9g3%

Fiber 3g13%

Sugar 6g7%

Protein 33g66%

Vitamin A 725IU15%

Vitamin C 36.8mg45%

Calcium 211mg21%

Iron 2.4mg13%

* Percent Daily Values are based on a 2000 calorie diet.

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