Zucchini Boat Turkey Taco

Zucchini Boat Turkey Taco

Zucchini Boat Turkey Taco

Serves 4

We love Mexican food, but don’t always want the overload of carbohydrates that it can contain.

This zucchini boat turkey taco recipe gives us the taste of Mexico without the unwanted calories.

It’s a very versatile recipe, sometimes I add beans or lentils instead of extra zucchini (keep in mind the colorie count will change!).


– 4 Medium Zucchini

1 Cup Salsa

500g Lean Turkey mince

100g Ricotta

1 clove Garlic (crushed)

1 tsp Cumin

1/2 tsp Chilli powder

1 tsp paprika

Pinch oregano or mixed herbs

1 tbsp Tomato paste

1/2 cup water

25g Parmesan cheese


–   Pour 1/2 cup salsa into bottom of large baking dish.

Cut zucchini in half length ways and scoop out the inside to make a hollow, chop and save for later.

Pre heat oven to moderate/high

Brown onion and turkey, add spices and mix well

Add in half the chopped zucchini (you can use the remainder in a soup or add to compost).

Add the tomato paste, water, remaining salsa and ricotta, simmer on low for 10-15min until reduced

Arrange hollowed zucchini on to your baking dish.

Once mixture is ready, spoon into the zucchini halves.

Sprinkle on parmesan, cover and bake for approximately 40- 50min

Printable PDF

Zucchini Boat Turkey Taco instructions

Nutritional Value (per Serve) (Approx.)

Prep 30min   Cook 45min

Cal 322     Kj 1347

Fat 10.7g

Carb 14.9g

Protein 33.7g


Hi im Petra, My main focus is all about living a healthy lifestyle for me and my family. My passions are cooking, gardening, walking and reading.

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