Taco Zucchini Boats


  • 3 large zucchini’s, top stem cut off, sliced in half
  • 1 package ground turkey
  • 1 yellow onion, chopped
  • 1 can diced tomatoes
  • 1 can black beans
  • 1 can corn
  • 1/2 teaspoon chopped garlic
  • Shredded Mexican cheese
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/3 teaspoon red chili peppers
  • Vegetable oil


  1. With a spoon, carefully scoop out the inner portion of the zucchini’s. Add the zucchini to an oven safe pan and drizzle with olive oil, salt and pepper. Set aside.
  2. On medium heat, add your chopped onions to a large pan. Cook, stirring occasionally, until translucent.
  3. Add your ground turkey and break it up into small crumbles. Sauté with the onions for a minute.
  4. Add your garlic and sauté some more
  5. Once the ground turkey is almost cooked, add in all your seasonings and stir to combine well
  6. Add in your tomatoes, black beans and corn and sauté for a minute.
  7. At this point, reduce your heat to low and let it simmer so that the juice from the tomatoes goes down. Allow it to simmer for 5-7 minutes.
  8. While it’s cooking, strain the water from your zucchini. You can do this by wrapping it in paper towels and squeezing the water out as much as you can. Once the water from the taco mixture has gone down, add the zucchini and let cook for one minute.
  9. Take off heat
  10. Preheat your oven to 375 degrees. Add your zucchini and cook for 12-15 minutes (maybe longer depending on your oven) until they are cooked well.
  11. Take them out of the oven and pack in the taco mixture into each individual boat (careful not to burn yourself from the hot zucchini). Top with shredded cheese and pop back into the oven for another 5-10 minutes.
  12. Serve and enjoy!

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