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Spicy Zucchini Taco Boats

These zucchini taco boats are stuffed with a spicy ground turkey taco filling. Top your taco boats with diced avocado, cheese, and tomatoes!
Course Main Course
Cuisine Mexican
Keyword zucchini, zucchini boats
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8 boats


  • 4 zucchini, cut in half lengthwise and seeded
  • 1 cup spicy salsa
  • 1 lb. lean ground turkey
  • 1 oz. taco seasoning packet (1 packet)
  • 1 tsp. garlic powder
  • 1/2 tsp. cumin
  • 1/2 tsp. chili powder
  • 1/2 tsp paprika
  • 1/2 small white or yellow onion, minced
  • 1 large red bell pepper, diced
  • 8 oz. can tomato sauce (unsalted)
  • 1 small jalapeno
  • 1 tsp. red pepper chili flakes
  • 1/4 cup water
  • 1/2 cup shredded cheese (I like a cheddar and jack)

Toppings (Optional)

  • 1 medium avocado, cubed
  • 1/4 cup chopped scallions for topping
  • 1/2 cup cherry tomatoes
  • parsley for garnish


  • Preheat oven to 400° F. Place 1 cup of spicy salsa on the bottom of a large 9x13 inch baking dish.
  • Then blanch the zucchini halves. Bring a large pot of salted water to boil. Place the zucchini halves (seeds removed) in the boiling water for 1 minute. Drain and set halves in the prepared baking dish.
  • Cook the ground turkey over medium heat in a large skillet, breaking it up up while it cooks. If sticking to pan, add in 1-2 Tbsp. olive oil. When meat is almost fully cooked add the spices, onion, jalapeno, bell pepper, tomato sauce and water and mix well. Let this some to a simmer.
  • Using a spoon, fill the hollowed zucchini boats dividing the taco meat equally. Sprinkle cheese on top. Cover with foil and bake for 10-15 minutes or until zucchini is cooked through. Top with avocado, tomatoes, parsley or any other fixings you like!


Prep this dish in advance! Assemble your zucchini boats earlier in the day, then store them covered in the fridge until you’re ready to bake them! Easy peasy. 


Serving: 389g | Protein: 33.8g