Taco’s are a huge staple in our house, my husband requests taco’s at least once a week so I am constantly trying to find new ways to make taco’s so that we don’t get bored with the same thing every week (although Caleb would never tire of the same kind of taco’s). I like to make naked taco’s, taco’s with different types of meat etc. Last summer I was home visiting my parents and my dad had these massive zucchini’s from his garden that I used to make these turkey taco stuffed zucchini boats, I have to say one of these giant zucchini’s fed our family plus my grandparents that were visiting. I don’t have giant zucchini’s this time so I am just using normal sized ones from our local roadside produce stand and, since Cinco de Mayo is tomorrow, I thought this is the perfect time to share this recipe with you. Replace the zucchini for the carb dense tortilla’s so you have more room for margarita’s and chips n guac!

This recipe is another way to put a healthy spin on an old favorite. The zucchini lets you add an extra veggie to the meal, just add your favorite toppings that you would to normal taco’s and its basically the same dish. Zucchinis are a huge staple for me because you can use it in so many recipes in place of other things like noodles and tortillas.


~ 2-4 Zucchini’s cut lengthwise
~ 1 lb ground turkey
~ 1 15 oz can of black beans, rinsed
~ 2 cups frozen corn ( the Iowa girl in me loves a lot of corn so if your not like me just add 1 cup!)
~ 1 14.5 oz can diced tomatoes
~ 3 tbsp cumin
~ 2 tbsp chili powder
~ salt to taste
~ 2 tsp garlic powder
~ salsa for topping
~ cheese enough to sprinkle on top
~Guacamole of topping


1.) In a medium skillet brown the ground turkey over medium high heat until cooked completely. Preheat the oven to 400.
2.) While turkey is browning remove the middle of the zucchini’s using either a melon baller or spoon and set aside 3/4 cup. Either discard the rest or save for another recipe. Take the reserved zucchini and ring out the excess moisture with a paper towel.
3.) Once the turkey is cooked through add in the corn, black beans, diced tomatoes, reserved zucchini, spices, and mix well.
4.) Using a 9×9 glass pan, add a small layer of salsa to the bottom of the pan and then add in the zucchini’s. Scoop the turkey mixture into the zucchini’s boats and add cheese to the top.
5.) Bake in the oven until the zucchini is tender, poke with a fork to determine if they are tender enough about 20-30 depending on how big your zucchini’s are. Top with your favorite taco toppings and enjoy!

*Disclaimer, I only did 2 zucchini because it’s only the two of us eating it and has leftover turkey filling. So if you have more than 2 people I would suggest using 4 zucchini and you will have plenty of the filling.