Zucchini Boat Turkey Tacos

4.60 from 45 votes

Low calorie, low carb, low fat but high flavor Zucchini Boat Turkey Tacos |

Prep Time 30

Cook Time 30

Servings servings

Bring a large pot of salted water to boil.
1/4 cup water
Pour 1/2 cup of salsa into the bottom of a 9×13 baking dish and set aside.
1/2 cup salsa
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.
4 medium zucchini
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.
1 pound ground turkey, 1 teaspoon garlic powder, 1 teaspoon cumin, 1 teaspoon salt, 1 teaspoon chili powder, 1 teaspoon paprika
Add in the chopped onion, reserved zucchini, tomato sauce, and water. Stir it up then cover and simmer on low for 20 minutes.
1/2 small onion, 4 oz tomato sauce
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.
1/2 cup or so shredded Mexican cheese blend
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.
sour cream

Store leftover taco boats in an airtight container.
Keep in the fridge for up to 4 days — perfect for lunch or a quick dinner.
Yes, you can freeze them! Use a freezer-safe container and store for up to 3 months.

Slightly adapted from Skinnytaste