Zucchini Boat Turkey Tacos

Low calorie, low carb, low fat but high flavor Zucchini Boat Turkey Tacos |
5 from 4 votes
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Servings: 4 servings
Author: Melissa | Persnickety Plates


  • 4 medium zucchini
  • 1/2 cup salsa plus more for serving
  • 1 pound ground turkey
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon salt or to taste
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1/2 small onion minced
  • 4 oz tomato sauce
  • 1/4 cup water
  • 1/2 cup or so shredded Mexican cheese blend
  • sour cream optional for serving


  • Bring a large pot of salted water to boil.
  • Pour 1/2 cup of salsa into the bottom of a 9×13 baking dish and set aside.
  • Cut the zucchini in half lengthwise then with a small spoon or melon baller (I used my tablespoon measuring spoon), hollow out the zucchini pieces but leave 1/4″ rim. Save 3/4 cup of the zucchini flesh and chop into small pieces.
  • Drop the zucchini halves into the boiling water and cook for one minute. Remove from water and set aside.
  • Preheat the oven to 400 degrees.
  • In a large skillet, brown the ground turkey, breaking it up while it cooks. When it’s no longer pink, add in the spices and mix well.
  • Add in the chopped onion, reserved zucchini, tomato sauce, and water. Stir it up then cover and simmer on low for 20 minutes.
  • Meanwhile, arrange the boiled zucchini halves into the bottom of the 9×13 dish.
  • Once the meat mixture is done, spoon the mixture into the zucchini boats evenly. Press down so the filling stays in the boats.
  • Top each half with a sprinkle of cheese.
  • Cover the pan with foil and bake for approximately 30 minutes until the zucchini is fully cooked and the cheese is melted.
  • Serve with sour cream and more salsa.


Slightly adapted from Skinnytaste
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