Zucchini Taco Boats

A new twist to Taco Night! 

Ya'll I am obsessed with tacos... like I could eat them every night! This recipe has the best of both worlds! I get my kick from the taco turkey meat and that punch of freshness from the zucchini! 

This meal is even husband and kid approved! It's really a win - win! 


  • 4 medium zucchini, cut in half lengthwise
  • 1/2 cup salsa
  • 1 lb. lean ground turkey
  • 1 tsp. chili powder
  • 1 tsp. garlic powder
  • 1 tsp. cumin
  • 1 tsp. paprika
  • 1/2 tsp. oregano 
  • 1/2 tsp. sae salt
  • 4 oz. tomato sauce
  • 1/4 cup water
  • 1/2 cup shredded cheese
  • chopped cilantro or green onions (optional) 


  1. Preheat oven to 400 F.  Place 1/4 cup salsa in the bottom of a large baking dish. 
  2. Hollow out the center of the zuchinni halves with a spoon, leaving a 1/4-1/2 thick shell.
  3. Chopped the scooped out zucchini flesh and save 1/2 cup to add to taco filling.  Squeeze out excess water with a paper towel. Discard the remaining (or save for a snack).
  4. Brown turkey in a large skillet, breaking it up as it cooks.  when it's no longer pink, add the chili powder, garlic powder, cumin, paprika, oregano and salt.  Mix well. 
  5. Add the reserved zucchini, tomato sauce, salsa and water. Stir and simmer on low for 15 min.
  6. Using a spoon, fill the hollowed zucchini boats, dividing the meat evenly and pressing firmly.  Top each with 1 tbsp. shredded cheese.
  7. Cover with foil and bake for 35 minutes, until cheese is melted and zucchini is cooked through.  Top with cilantro or green onions if desired.