Turkey Taco Zucchini Boats

by Jen on June 8, 2015

For a low-carb spin on taco night, try these healthy and delicious Turkey Taco Zucchini Boats! Also great for those following the 21 Day Fix.

Turkey Taco Zucchini Boats. A healthy and low-carb recipe the whole family will enjoy. 21 Day Fix approved. | The Fit Housewife

Our family LOVES taco night! We usually eat our tacos in either whole wheat tortillas or the hard corn tacoΒ shells. However, since following the 21 Day Fix eating plan, I’ve been trying to add more veggies to my daily nutrition plan. And hey, I thought why not try to get my kids to eat more veggies too!

Not only is this recipe healthy and full of veggies, but it’s low-carb as well, so if you’re doing the 21 Day Fix, and you’ve used up all your yellow containers for the day, then these Turkey Taco Zucchini Boats are a great option.

I wasn’t sure what the rest of the family would think, I already knew I would like them! As it turns out, they really like them too! The turkey mixture is so flavourful, and of course, who doesn’t like anything baked with cheese πŸ˜‰

I really encourage you to try these! If you don’t have ground turkey, you could use ground chicken or even ground beef. (21 Day Fix container equivalent found near bottom of recipe.)

Turkey Taco Zucchini Boats


Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: serves 4

Serving Size: 2 zucchini boat halves

Recipe inspired by Skinnytaste


  • 4 medium zucchini, cut in half lengthwise
  • 1/2 cup salsa (I used mild)
  • 1 pound lean ground turkey (or chicken)
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp oregano
  • 1/2 tsp sea salt
  • 4 oz no-salt-added tomato sauce
  • 1/4 cup water
  • 1/2 cup low-fat Tex-Mex shredded cheese
  • chopped cilantro or green onions for garnish (optional)


  1. Preheat oven to 400F. Place 1/4 cup of salsa in the bottom of a large baking dish.
  2. Using a small spoon (I used a teaspoon,) hollow out the centre of the zucchini halves, leaving 1/4-inch thick shell on each half. Chop the scooped out zucchini flesh and save 1/2 cup to add to the taco filling (squeeze excess water with a paper towel,) discarding the rest.
  3. Brown turkey in a large skillet, breaking up as it cooks. When no longer pink, add the chili powder, garlic powder, cumin, paprika, oregano, and salt and mix well. Add the reserved zucchini, tomato sauce, salsa, and water. Stir and simmer on low for 15 minutes.
  4. Using a spoon, fill the hollowed zucchini boats dividing the taco meat evenly, pressing firmly. Top each with 1 Tbsp of shredded cheese.
  5. Cover with foil and bake for 35 minutes, until cheese is melted and zucchini is cooked through. Top with cilantro or green onions if desired.


21 Day Fix: 1 green, 1 red, 1/2 blue


Related Posts Plugin for WordPress, Blogger... Print This Print This

{ 34 comments… read them below or add one }

1 Patrick June 12, 2015 at 2:55 am

Hi Jen,

These went down a treat for my housemates last night. A real easy and flavoursome recipe! I’m not the biggest fan of Zucchini nut like you said, the turkey mix goes with it very well.

Thanks for sharing.



2 Jen June 12, 2015 at 11:13 am

You’re welcome, so glad you enjoyed them! Thanks for your comment πŸ™‚


3 Katie Shannon August 22, 2015 at 12:47 pm

Made these & we loved them! Thanks for sharing this recipe


4 Jen August 22, 2015 at 1:57 pm

Awesome Katie! So glad you enjoyed them πŸ™‚ Thanks for your comment!!


5 Jill Murtaugh August 25, 2015 at 6:47 pm

The recipe calls for 1/2 c of salsa but only uses 1/4 c…did I miss something? Thank you πŸ˜ƒ


6 Jen August 26, 2015 at 9:34 am

Thanks for catching that! I have updated it to include the other 1/4 cup of salsa πŸ™‚


7 Melody September 25, 2015 at 1:36 pm

Could you help with container counts? I have seen other recipes but of course all the counts are very different. Your count is 1 red, 1 blue, 1 green. The other count is 1 red, 2-3 green, 1 blue and 1tsp for the recipe below(Could you help me determine the difference here?)

1 tbsp Unsweetened Greek Yogurt
1/4 to 1/2 tsp salt
1/4 tsp curry powder (I used Tumeric)
1/2 tomato (I used Sun-dried)
1 tsp thyme
2 zucchinis
1 onion
cheese (I used fresh grated Parmesan)

Optional: ** turkey bacon**


8 Jen September 26, 2015 at 11:00 am

Is the recipe you provided for 1 or 2 servings? Thank you πŸ™‚


9 Angela Ashley October 14, 2015 at 5:12 pm

I love this recipe only me and my son enjoy the healthy eating trying to get my spouse and girls on board.


10 Jen October 15, 2015 at 2:39 pm

So glad you enjoyed it!! Ahhh yes, it can be hard! I actually just wrote an article today with tips on getting your family to eat healthier – maybe check it out, see if there are some helpful tips in there πŸ™‚


11 Colleen December 1, 2015 at 8:14 am

Just made this and LOVED it! def adding it to my dinner menu! Thanks!


12 Jen December 1, 2015 at 4:59 pm

Awesome Colleen! So glad you enjoyed them as much as we do!


13 Karen December 26, 2015 at 7:23 pm

This looks delicious! Do you think it will freeze well? I’m interested in making this ahead of time and keeping it in the freezer until we are ready to eat it. I haven’t done much with zucchini. Thanks!


14 Jen December 27, 2015 at 9:42 am

I would personally only freeze the filling, not the zucchini. I would think the zucchini would be pretty mushy if you froze it then cooked. However, I have not tried it, so I can’t say for sure.


15 Alison January 5, 2016 at 4:11 pm

Love this recipe! Simple prep and great results. I made extra and froze the filling to cut down prep time another night.
I also did an Italian variation that others might enjoy. I switched the seasonings for basil, garlic and oregano. I used spaghetti sauce instead of salsa and small eggplant instead of zucchini. I topped it with low fat mozzarella cheese, a tiny sprinkling of Italian breadcrumbs for texture and fresh basil.


16 Jen January 6, 2016 at 10:34 am

Sounds great Alison, thanks for sharing πŸ™‚


17 Lindsey January 23, 2016 at 8:13 pm

So for your 21 day fix count is that for 1/2 of 1 zucchini? Or for a whole zucchini (i.e. 2 boats)? Thanks!


18 Jen January 24, 2016 at 9:27 am

It is for 1 whole zucchini – 2 boats!


19 Amy February 10, 2016 at 5:13 pm

We have had these at least once a week for the last month! So delicious and I love that it works with the 21 day fix-getting that beach body ready for spring break!


20 Jen February 11, 2016 at 4:58 pm

That’s great Amy! So glad you enjoyed the Zucchini Boats!! Yes, can’t believe how quickly spring break is approaching!!


21 Samantha February 16, 2016 at 4:42 pm

Im actually in the process of making these right now! im using lean ground beef though… they were out of turkey until friday at the store… bummer… but it smells awesome!!! we are new to eatting healthy so i was really excited to try this when i found it! next time we will be using the turkey lol thank you for sharing this!


22 Jen February 17, 2016 at 10:59 am

Thanks for your comment Samantha! I’m so glad you’re trying them, we love them! Lean ground beef would be great too! How did they turn out?


23 Andrea March 3, 2016 at 12:10 am

Just wondering if anyone tried this recipe with ground chicken instead of turkey?


24 Jen March 4, 2016 at 9:21 am

Yes, many times! Tastes just as good!


25 Sara March 16, 2016 at 7:07 pm

Are these good reheated? I like to make my meals ahead of time and just be able to grab from the fridge and heat. Thanks!


26 Jen March 17, 2016 at 9:39 am

Yes, they are!


27 Rachel March 18, 2016 at 10:05 am

When you say wrap in foil do you mean cover the pan in foil or wrap each boat individually?


28 Jen March 18, 2016 at 10:10 am

I mean cover the pan in foil πŸ™‚


29 Petrea April 27, 2016 at 7:47 pm

Any ideas what you can do with the rest of the zucchini? I hate to waste!


30 Jen April 28, 2016 at 9:33 am

You can freeze and use in another recipe! I’ve got lots of baked goods on here using zucchini πŸ™‚


31 Christina June 22, 2016 at 3:16 pm

Thanks for the recipe. I’m always looking for more ways to use up zucchini from the garden.


32 Jen June 23, 2016 at 4:29 pm

You’re welcome! enjoy πŸ™‚


33 Kristy July 12, 2016 at 4:34 pm

How come this is a full blue container using only 2tbsp of shredded cheese for one serving?


34 Jen July 13, 2016 at 9:48 am

Thanks, I’ve updated it to read 1/2 a blue πŸ™‚


Leave a Comment

CommentLuv badge

{ 14 trackbacks }

Previous post:

Next post: