Taco Zucchini Boats

5 from 4 votes
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Jazz up taco night with these low-carb and delicious Taco Zucchini Boats! They’re ready to eat in under 30 minutes and can be made on the grill or in the oven. Enjoy! Looking for a twist on the traditional taco or fajita night? We feel you! From taco soup to mini taco cups to healthy taco pasta salad, we’ve got great options for your next Mexican-inspired meal. taco zucchini boats on a plate

How to Make Stuffed Zucchini Boats

Step 1: Prep Taco Meat

Heat a fry pan over medium/high heat, and add olive oil. Once the olive oil is fragrant, add diced onions and cook until translucent. Then, add ground turkey, cumin, chili powder, garlic, maple syrup and salt to pan and cook until turkey is browned. With a lean ground meat like turkey, you won’t need to drain the meat juice off after it’s cooked. Then, place fully cooked turkey in a bowl and set aside.

Step 2: Preheat the Grill

Preheat your grill to 400ºF. If you’re looking to make these in the oven, simply preheat your oven to 400ºF.

Step 3: Prep and Cook Zucchini

While your oven or grill is preheating, wash zucchinis and pat dry. Then, cut the ends off of each zucchini and then cut in half hot dog style. Next, spray zucchini halves with olive oil cooking spray on both sides and season with salt and pepper, to taste. Then, place zucchinis on the grill (or in the oven!) on a piece of tin foil and cook for 10-12 minutes at 400ºF flipping zucchinis every 4 minutes. sliced zucchini being scooped with a melon baller

Step 4: Fill Those Zucchini Boats!

Remove from heat and let cool for a few minutes. Once the zucchini halves are cool enough to touch, scoop out the middle of each zucchini half with a spoon. Then, place about 2-3 tablespoons of taco meat into each zucchini half followed by a tablespoon of cheese on top. taco zucchini boats ready to be topped with cheese and finished on the grill

Step 5: Finish Zucchini Boats on the Grill

Place all zucchini boats back onto the grill (or in the oven) for 2-3 minutes, or until cheese is melted. Remove from grill and enjoy as a main dish or side dish for a Mexican-inspired meal (we’ll give you a few pairing ideas below!)! taco zucchini boats being sprinkled with cheese

Delicious Taco Pairings

If you’re looking to round out these taco zucchini boats into an entire meal, we’d recommend some of these delicious taco-inspired recipe pairings: taco zucchini boats in a baking dish looking delicious

Grilled Recipe Pairings

More Zucchini Recipes

5 from 4 votes

Taco Zucchini Boats

Jazz up taco night with these low-carb and delicious Taco Zucchini Boats! They're ready to eat in under 30 minutes and can be made on the grill or in the oven. Enjoy!
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 6
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Ingredients 

For the Taco Meat

  • 1 tablespoon olive oil
  • 1/2 medium white onion, finely diced
  • 1 lb. ground turkey
  • 1.5 tablespoons cumin
  • 1 tablespoon chili powder
  • 2 teaspoons garlic powder
  • 1 teaspoon pure maple syrup
  • 1/8 teaspoon salt

For the Grilled Zucchini

  • 6 medium zucchinis
  • Olive oil cooking spray, for rubbing
  • Salt and pepper, to taste

Toppings

  • 3/4 cup shredded cheddar cheese

Instructions 

  • Heat a fry pan over medium/high heat. Add olive oil.
  • When olive oil is fragrant, add onion and cook until translucent. Add ground turkey, cumin, chili powder, garlic, maple syrup and salt to pan and cook until turkey is browned.
  • Place cooked turkey in a bowl and set aside.
  • Preheat grill (or oven) to 400ºF.
  • Wash zucchinis and pat dry. Then, cut the ends off of your zucchinis and cut in half hot dog style.
  • Next, spray zucchini halves with olive oil cooking spray on both sides and season with salt and pepper, to taste.
  • Place zucchinis on the grill on a piece of tin foil and cook for 10-12 minutes at 400ºF flipping zucchinis every 4 minutes.
  • Remove from heat and let cool for a few minutes. Scoop out the middle of each zucchini half with a spoon.
  • Place about 2-3 tablespoons of taco meat into each zucchini half followed by a tablespoon of cheese on top.
  • Place all zucchini boats back onto the grill for 2-3 minutes until cheese is melted.
  • Remove from grill and enjoy!

Nutrition

Calories: 212 kcal, Carbohydrates: 11 g, Protein: 19 g, Fat: 11 g, Fiber: 3 g, Sugar: 6 g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Photos by: The Wooden Skillet

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About Emily Richter

Emily is Fit Foodie Finds' editor-in-chief. She has a master's degree in strategic communication, and a passion for food. She is an incredible at-home cook making her writing an important part of the content creation process.

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Lorna
September 29, 2020 10:41 am
Recipe Rating :
     

5 stars
Good idea for courgette season and used leftovers from Mexican Beef Skillet recipe – https://fitfoodiefinds.com/mexican-ground-beef-skillet-recipe/. Get lots of veg in there too. Quick and easy and I bet they would be delicious on the grill!

Nicole
July 19, 2020 7:30 pm
Recipe Rating :
     

5 stars
Love it! I needed a new use for all of the zucchini coming out of the garden. I’m also going to use this taco seasoning for all of my tacos from now on – by far the best clean taco seasoning I’ve had!

July 20, 2020 11:11 am
Reply to  Nicole

So glad you love this!

Megan
June 20, 2020 12:39 pm
Recipe Rating :
     

5 stars
Easy & delicious! Adding to the Taco Tuesday rotation 🙌

August 20, 2019 8:49 am

These sound so good. I make zucchini boats sometimes but I never thought of this taco version. Pinning to try this weekend!