Taco Zucchini Boats
Published 7/26/2019 • Updated 8/27/2022
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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.
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.
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.
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!)!
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:
Grilled Recipe Pairings
More Zucchini Recipes
- How to Grill Zucchini
- Healthy Zucchini Bread
- Lasagna Zucchini Casserole
- Healthy Ways to Use a Zucchini
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!
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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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!
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!
So glad you love this!
Easy & delicious! Adding to the Taco Tuesday rotation 🙌
These sound so good. I make zucchini boats sometimes but I never thought of this taco version. Pinning to try this weekend!