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  • Healthy Hot Rodder

Taco Filled Zucchini Boats

Updated: Nov 3, 2023

These zucchini boats are also incredibly versatile. Serve them as a main course with a green salad, or cut them into smaller pieces for a unique, nutritious one-bite appetizer for your next party.


(Makes 2 servings, 3 boats each)



Cooking Time: 57 min. Prep Time: 15 min. Cooking Time: 42 min.


What You Need

  • Nonstick cooking spray

  • 3 medium zucchini, cut in half lengthwise

  • ¼ cup chopped onion

  • ¼ cup chopped red (or green) bell pepper

  • 1 clove garlic, chopped

  • 12 oz. raw 93% lean ground turkey breast

  • 1 tsp. low-sodium (or no-sodium) taco seasoning

  • ¼ cup all-natural tomato sauce

  • ¼ cup shredded cheese (Mexican blend)

  • ¼ cup + 2 Tbsp. fresh salsa

  • 2 Tbsp. chopped green onions

  • 2 Tbsp. chopped fresh cilantro


How To Make

1. Preheat oven to 400º F.

2. Lightly coat the baking dish with spray. Set aside.

3. Remove inner flesh from zucchini halves using a spoon or melon baller. Chop zucchini flesh and set aside.

4. Place zucchini halves in the baking dish, cut side up. Set aside.

5. Heat medium nonstick skillet, lightly coated with spray, over medium-high heat.

6. Add onion and bell pepper; cook, stirring frequently, for 3 to 5 minutes, or until onion is translucent.

7. Add garlic; cook, stirring frequently, for 1 minute.

8. Add turkey; cook, stirring frequently to break up turkey, for 4 to 5 minutes, or until no longer pink. Reduce

heat to low.

9. Add taco seasoning, tomato sauce, and zucchini flesh; cook, stirring frequently, for 4 to 5 minutes,

or until heated through and well blended.

10. Evenly divide the turkey mixture into six zucchini halves. Top evenly with cheese. Bake for 20 to 25 minutes, or

until zucchini is tender-crisp and cheese is melted.

11. Top evenly with salsa, green onions, and cilantro.



Nutritional Information (per serving):

Calories: 391 Cholesterol: 138 mg Fiber: 4 g

Total Fat: 19 g Sodium: 759 mg Sugars: 9 g

Saturated Fat: 6 g Carbohydrates: 18 g Protein: 38 g



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