Whip up a guilt-free weeknight dinner with Zucchini Taco Boats. They’re quick, healthy, and low-calorie, with just 292 calories per serving!
The recipe serves six and costs around $9.94 to make. That’s just about $1.66 per serving!
Inspired by my popular Italian Zucchini Boat recipe, I decided to explore new flavor options with these fun Taco Boats! They are a guaranteed hit with kids and adults alike.
With this recipe, you will skip the shells and embrace the flavor! These vibrant Zucchini Taco Boats are a fun and healthy twist on Taco Tuesday, perfect for a delicious weeknight meal.
Table of Contents
Why I Love Zucchini Taco Boats
- Easy Weeknight Meal: Simple preparation and minimal cooking time make this recipe ideal for busy weeknights.
- Customizable: I can make these with different fillings and toppings to suit the taste preferences and dietary needs of those I feed.
- Lower in Calories: This recipe offers a lighter and healthier alternative than traditional tacos.
Ingredients & Estimated Cost:
NOTE: If you have a garden full of zucchini during the summertime, this recipe will cost even less!
- 6 medium zucchini – $3.90
- salt and pepper – $0.01
- 2 teaspoons extra virgin olive oil – $0.05
- 1/2 cup diced yellow onion – $0.31
- 1 pound ground turkey – $2.96
- 1 large garlic clove – $0.05
- ¼ cup taco seasoning – $0.27
- ½ cup water – $0
- 14 ounce can black beans – $0.86
- 1 cup frozen corn – $0.42
- 3/4 cup shredded Mexican cheese – $1.05
- 1 tablespoon chopped fresh cilantro – $0.06
The recipe cost is calculated by the amounts needed and will vary based on fluctuating grocery costs. To learn more about how we price our recipes, check out Budget Recipes Explained. The pricing for this recipe was updated in June 2024.
Equipment
- rimmed baking sheet
- spoon
- cutting board
- large skillet
How To Make Zucchini Taco Boats
Prep the Zucchini (5 minutes):
1. Preheat oven to 400°F (200°C). Line a baking sheet with foil or a silicone baking mat.
2. Trim the ends of the zucchini and cut them in half lengthwise. Scoop out the flesh, leaving a 1/4-inch border.
Cook Filling and Assemble (15 minutes)
3. Place zucchini halves on the baking sheet and sprinkle with seasonings.
4. Heat olive oil in a large skillet over medium-high heat. Add onion and ground turkey, and cook until browned, breaking up the meat as it cooks.
5. Add garlic and cook for 1 minute, then stir in taco seasoning, water, black beans, and corn. Simmer until thickened.
6. Fill the zucchini boats with the meat mixture and top with shredded cheese.
Bake and Finish (20 minutes):
7. Bake for 20-22 minutes, then let cool for 5 minutes.
8. Top with cilantro before serving.
***For complete recipe instructions, see the recipe card below.
Cooking Tips
If you find your zucchini too watery after baking, the next time you make the recipe, try sprinkling the zucchini with salt after scooping out the flesh and letting it sit for ten minutes. The salt can help draw out excess moisture, preventing watery boats.
Recipe FAQs
First, cut the zucchini in half lengthwise. Then, scoop out the flesh using a spoon, leaving a 1/2-inch border around the rim. This creates sturdy “boats” to hold your delicious filling.
While zucchini doesn’t freeze well due to texture changes, you can easily freeze the filling for future meals!
Yes, you can eat the skin on zucchini! The skin is thin, tender, and packed with nutrients like fiber, vitamin C, and potassium. Just be sure to wash the zucchini thoroughly before eating
Storage Tips
SERVE: Zucchini boats are best enjoyed fresh. Refrigerate them within 2 hours of preparation.
STORE: Leftover zucchini boats will stay fresh for up to 2 days in the refrigerator. Be sure to store them in an airtight container.
FREEZE: Zucchini Taco Boats are best enjoyed fresh due to the texture of the zucchini. However, consider freezing the flavorful filling and using it later with fresh zucchini for future meal prep.
Recipe Variations
- Instead of turkey, you can use ground beef, but it will not be as healthy as turkey.
- Try our Italian Zucchini Boat recipe!
More Healthy Recipes:
- 15-Minute Skillet Tilapia with Artichokes and Tomatoes
- Easy Oven Baked Salmon
- Grab and Go Yogurt Parfait Boxes
- Healthy Greek Mason Jar Salads
- Homemade Granola
- How to Make a Green Smoothie
- Italian Zucchini Boats
- Mexican Chicken Rice Bowls
Zucchini Taco Boats
Recipe Cost 9.94 Serving Cost 1.66Equipment
- rimmed baking sheet
- spoon
- cutting board
- large skillet
Ingredients
- 6 medium zucchini rinsed and dried
- salt and pepper
- 2 teaspoons extra virgin olive oil
- ½ cup diced yellow onion
- 1 pound ground turkey
- 1 large garlic clove minced
- ¼ cup taco seasoning
- ½ cup water
- 14 ounce can black beans rinsed and drained
- 1 cup frozen corn
- ¾ cup shredded Mexican cheese
- 1 tablespoon chopped fresh cilantro
Instructions
PREP THE OVEN AND PAN:
- Move the oven rack to the middle position and preheat the oven to 400 degrees F.
- Line a standard-size baking sheet with foil or a silicone baking sheet and set aside.
PREP THE ZUCCHINI:
- Trim the ends off the zucchinis and cut them in half lengthwise. Use a spoon to scoop and scrape the flesh out of the zucchini halves.
- Place the zucchini halves on the prepared baking sheet and sprinkle each with salt and pepper.
MAKE THE FILLING:
- Add olive oil, onion, and ground turkey in a large skillet set over medium-high heat. Cook, stirring constantly, for 5 minutes or until the meat is browned.
- Add garlic and cook until fragrant, about 1 minute.
- Stir in taco seasoning, water, black beans, and corn. Cook for 2-5 minutes or until the sauce has thickened.
FILL ZUCCHINI BOATS:
- Use a spoon to spoon the meat mixture into prepared zucchini boats.
- Top with shredded Mexican cheese.
BAKE AND SERVE:
- Bake for 20-22 minutes, until the zucchini is fork-tender and the cheese is golden.
- Allow the boats to cool for 5 minutes. Then top with chopped cilantro and serve.
Amanda says
The whole family loved this Zucchini Taco Boats. A new regular in our house.
Lisalia says
YUM! This is going to be my new favorite way to eat tacos – perfect for the healthier lifestyle I’m trying to achieve. These were delicious and family friendly.
Jess Jankowski says
That’s amazing! Thank you for sharing your feedback!
Katie says
Made it for the family and it was a hit!
Jess Jankowski says
So glad you all loved it! Thanks for letting us know!