Taco Zucchini Boats

06.07.2018

Every summer you know I’m all about those Zucchini Boats. These Taco Zucchini Boats are the perfect use for the abundance of summer zucchini. They’re jam packed with flavor, they’re perfectly filling, and have less carbs than the traditional flour or corn tortilla tacos. Talk about great way to get your veggie quota in for the day!

Taco Zucchini Boats

Zucchini Boat Recipes

I’ve already shared Lasagna Zucchini Boats, Chicken Enchilada Zucchini Boats, Zucchini Pizza Boats and even Philly Cheesesteak Zucchini Boats (oh and then last week I made a Chicken Parm Zucchini Boat but they were gross so obviously they didn’t make the cut here).

So you can see during summer it’s time to make zucchini boats. And now this newest addition of zucchini taco boats might just be my favorite because tacos are life! In other words you need to try these.

MY LATEST VIDEOS

Taco Zucchini Boats ingredients

Ingredients for these Zucchini Taco Boats

  • Zucchini (4 or 5 medium)
  • Olive oil
  • Yellow onion
  • Ground turkey (ground beef can be substituted)
  • Fresh garlic
  • Chili powder
  • Ground cumin
  • Tomato sauce
  • Chicken broth
  • Cilantro
  • Lime
  • Mexican Cheese
  • Roma tomatoes

Taco Zucchini Boats prep

How to Make These Zucchini Boats

First you’ll preheat the oven and scoop out that zucchini center portion to make room for the filling. Then place them in two baking dishes and brush lightly with olive oil and season lightly with salt.

Taco Zucchini Boats

Then you’ll roast those in the oven until almost tender. Meanwhile prepare the taco filling by sauteing onion in olive oil. Then add in ground turkey and garlic and saute to cook through. Stir in seasonings and saute briefly then stir in chicken broth, tomato sauce and black beans and simmer 5 minutes then stir in 2/3 of the cilantro and the lime.

Taco Zucchini Boats

Spoon that taco filling into the roasted zucchini and sprinkle with cheese. Then return to oven and cook to melt cheese and finish cooking zucchini through until tender.

Taco Zucchini Boats

Finish with tomatoes and cilantro and your other favorite toppings (like sour cream and Mexican hot sauce). Serve them warm.

Taco Zucchini Boats

More About This Recipe

You should be able to fill about 5 zucchini (I’ve made these three times now and have had enough for 4 1/2 – 5 zucchini) or go with 3 or 4 zucchini and have a little extra filling for a taco salad for lunch the next day. How many zucchini you’ll need will just depend on the size of your zucchini. I should be about 2 1/2 lbs.

The baking time can vary a little depending on the size of the zucchini, if they’re fresh or not as fresh, how much filling was scooped out, and how tender you like the zucchini so just keep an eye on them near the end of roasting. You may need to add a little more time.

These make good leftovers so even if you don’t have many people to serve consider making a full batch for meal prep.

Taco Zucchini Boats

More Zucchini Recipes to Try

Print

Taco Zucchini Boats

5 from 5 votes

These are the perfect use for the abundance of summer zucchini. They're jam packed with flavor, they're perfectly filling, and have less carbs than the traditional flour or corn tortilla tacos. Talk about great way to get your veggie quota in for the day!

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 5
Calories: 390 kcal

Ingredients

  • 4 - 5 medium zucchini, stem trimmed, sliced into halves through the length
  • 2 Tbsp olive oil, divided
  • 3/4 cup chopped yellow onion
  • 1 lb. 92% lean ground turkey
  • 2 tsp minced garlic
  • Salt and freshly ground black pepper
  • 1 Tbsp chili powder (preferably 1 1/2 tsp regular 1 1/2 tsp ancho chili powder)
  • 1 tsp ground cumin
  • 1/2 cup tomato sauce
  • 1/2 cup low-sodium chicken broth
  • 3/4 cups drained and rinsed canned black beans
  • 3 Tbsp minced cilantro, divided
  • 1 Tbsp fresh lime juice
  • 1 1/4 cups shredded Mexican cheese
  • 2 medium roma tomatoes, diced
  • Sour cream, Mexican hot sauce or red onion for serving (optional)

Instructions

  1. Preheat oven to 400 degrees.

  2. Using a spoon, scoop centers from zucchini while leaving a little over 1/4-inch rim to create boats.

  3. Place zucchini in two baking dishes (I used one large and one medium), brush lightly with 1 Tbsp of the olive oil and season lightly with salt.

  4. Roast in preheated oven until nearly tender, about 18 - 22 minutes.

  5. Meanwhile, heat olive oil in a 12-inch non-stick skillet over medium-high heat, add onion and saute 2 minutes.

  6. Add ground turkey and garlic season with salt and pepper and cook, tossing and breaking up occasionally until just cooked through.

  7. Add in chili powder and cumin and cook and toss 20 seconds. 

  8. Stir in chicken broth, tomato sauce and black beans and bring to a simmer then reduce heat to medium-low and let simmer until sauce has reduced, about 5 minutes.

  9. Spoon in 2 Tbsp cilantro and the lime juice.

  10. Spoon turkey taco filling into roasted zucchini, sprinkle top with cheese then return to oven and and bake until cheese is melted and zucchini are tender, about 5 minutes longer.

  11. Sprinkle with tomatoes and remaining 1 Tbsp cilantro then serve immediately.

  12. Recipe source: Cooking Classy

Nutrition Facts
Taco Zucchini Boats
Amount Per Serving
Calories 390 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 7g 35%
Cholesterol 93mg 31%
Sodium 440mg 18%
Potassium 1134mg 32%
Total Carbohydrates 20g 7%
Dietary Fiber 6g 24%
Sugars 8g
Protein 30g 60%
Vitamin A 30.2%
Vitamin C 59.1%
Calcium 26.9%
Iron 19.8%
* Percent Daily Values are based on a 2000 calorie diet.
Taco Zucchini Boats - already made these 3 times! They're jam packed with flavor, they're perfectly filling, and have less carbs than the traditional flour or corn tortilla tacos. #zucchini #recipe #summer #zucchiniboats #tacos

15 comments

  • Nicole: Just made these! It came out perfect! July 30, 2018 at 6:56pm Reply

    • Jaclyn: Glad you liked them Nicole! Thanks for leaving a review! July 31, 2018 at 8:06am Reply

  • Pat: Is half of a zucchini considered a serving size? July 27, 2018 at 3:52pm Reply

    • Jaclyn: 2 halves. Hope you enjoy! July 27, 2018 at 11:49pm Reply

  • Anne: I loved these! and they’re man friendly ;) Just made them last night. I really liked the turkey meat option, and the zucchini boat gives it a nice texture. Thanks for sharing! July 22, 2018 at 11:23am Reply

    • Jaclyn: Thanks for taking the time to leave positive feedback! July 28, 2018 at 12:36pm Reply

  • Whitney: What happens to the zucchini you scoop out? Do you add it to the filling? July 12, 2018 at 12:02pm Reply

    • Jaclyn: No just save it for another use. I just like to saute it with butter. July 12, 2018 at 7:08pm Reply

  • Summer: These were great..even my husband liked them. June 23, 2018 at 5:23am Reply

  • Frances Patricia Marie Graziano: Delicious. I wouldn’t think zucchini would compliment this as well as it did. Gluten-free to boot! June 21, 2018 at 6:27pm Reply

    • Jaclyn: Glad you liked these Taco Boats! Thanks for your review! June 21, 2018 at 6:30pm Reply

  • melissa: is the zucchini part soggy or kind of firm crunchy like a taco? we are big into texture and can’t do soggy – typically why we don’t like zucchini but these look yummy and a healthy way to get in veggies. June 13, 2018 at 10:03am Reply

    • Jaclyn: It really just depends on how long you bake them. My family prefers them mostly soft (not soggy but not crisp either) but if you like them to have a more firm texture just bake a little less than the time listed. I hope you enjoy! June 13, 2018 at 11:38am Reply

  • Gail Ellis: We both loved these and my husband usually likes his Tacos “the normal way”. I had to substitute pork for the turkey because that was what needed using. I think they would be equally tasty with turkey though. The Ancho chile powder really added nice depth. Definitely make again. June 10, 2018 at 8:30am Reply

    • Jaclyn: Thanks for the review Gail! June 11, 2018 at 6:14pm Reply

Add your comment:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright 2011-2018 Cooking Classy | Privacy Policy
Design by cre8d