Login
Home
About Us
Health Professionals
Make a Gift
Emergency
Wellness
Turkey Taco Zucchini Boats

Turkey Taco Zucchini Boats

Taco-spiced zucchini boat layering lean ground turkey and sautéed peppers, onion and tomato over a tender zucchini shell, with melted cheese and fresh avocado

2 servings (serving size 2 zucchini boats)

A weeknight dinner that doubles as a vegetable, this taco-spiced zucchini boat layers lean ground turkey and sautéed peppers, onion and tomato over a tender zucchini shell, then finishes with melted cheese and fresh avocado. It is filling, colorful and endlessly adaptable — swap in whatever grain and peppers you have on hand and let everyone top their own. It comes together in one skillet plus the oven, making it as friendly to a busy weeknight as it is to a relaxed weekend.

Watching your sodium? Reach for a low-sodium taco seasoning, or make your own with chili powder, cumin, paprika, garlic powder and oregano so you control the salt.

This recipe comes from ChristianaCare’s Food Is Medicine program helping patients use food to manage their health.

Tip for the chef: When you scoop out the zucchini seeds, leave most of the inner flesh in place — it keeps the boat sturdy enough to hold the filling without turning mushy in the oven.

Time saver: Use a microwavable pouch of pre-cooked brown rice or quinoa, or look for pre-diced onion and peppers in the produce section to cut your prep time.

Recipe Information

  • 2 medium zucchini

  • 1 lb 99% fat-free ground turkey

  • 1 medium yellow onion, diced

  • 2 vine-ripened tomatoes, diced

  • 1½ bell peppers (mix of colors), julienned

  • 1 clove garlic, minced

  • 1 avocado, sliced

  • 1 romaine lettuce heart

  • Grain of choice (such as brown rice or quinoa)

  • Low-fat shredded cheddar cheese

  • Low-sodium taco seasoning

  • Olive oil spray

Calories130Total Fat5 g
Saturated Fat2 gMonounsaturated Fat0 g
Polyunsaturated Fat0 gTrans Fat0 g
Cholesterol20 mgSodium120 mg
Potassium799 mgTotal Carbohydrate15 g
Dietary Fiber3 gSugars7 g
Protein10 gCalcium169 mg
Iron3.6 mgVitamin D0.2 mcg
Directions

1. Preheat the oven or air fryer to 350°F and line a baking sheet with aluminum foil. Bring a saucepan of water to a rolling boil for your grain of choice and prepare it according to the package instructions.

2. Wash the zucchini, trim off both ends and slice each one lengthwise into equal halves. Using a spoon, scoop out the seeds, keeping most of the inner flesh intact.

3. Lightly coat the zucchini flesh with olive oil spray. Bake or air fry for 12–15 minutes, until fork-tender but not mushy.

4. While the zucchini cooks, heat a large skillet over medium-high heat and coat with olive oil spray. Add the onion, tomato, peppers and garlic and sauté for about 3 minutes.

5. Add the ground turkey and cook until the vegetables are tender and the turkey is browned. Stir in the taco seasoning, bring to a gentle simmer, then remove from the heat.

7. Return the boats to the oven for a few minutes, until the cheese melts and everything is heated through.

8. Top with sliced avocado and serve over a bed of romaine. Enjoy!

Eric Plautz, MS, NBC-HWC, CHES, a community health worker and clinical health coach with ChristianaCare’s Food Is Medicine program, prepared zucchini boats with Arlene Daniels of New Castle, Delaware, a patient in ChristianaCare’s Food Is Medicine program. Read Arlene’s story.

Related Recipes