Name: Turkey Taco Zucchini Boats (a.k.a. Shipwrecks)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 zucchini boats
Cuisine: Mexican

Cooking with Conks Verified

February 5, 2026

These Turkey Taco Zucchini Boats are an excellent low-carb dinner option! They’re stuffed with seasoned ground turkey, black beans, onions, and corn, and topped with a layer of cheese, tomatoes, and cilantro. We love this recipe with turkey, but it’s easy to change up the protein option. You can swap out the turkey for mushrooms for an all veggie dish or use a different ground meat, if you want.

Turkey Taco Zucchini Boats (a.k.a. Shipwrecks)

Turkey Taco Zucchini Boats (a.k.a. Shipwrecks) cover

From the Cook

1/8

Turkey Taco Zucchini Boats (a.k.a. Shipwrecks)

Cooking with Conks Verified

Ingredients

WarningMilk and 4 other allergens identified

Instructions

This recipe also lives on Cooking with Conks.Show them some love by checking it out! 😊

Check out original post! 😊

Original PostView

Prepare Oven

Preheat the oven to 400°F.

Make the Filling

Add 1 tbsp olive oil to a large frying pan set over medium-high heat.

Add the turkey and cook until the juices start to release, about 5 minutes.

Add the onion and cook for another 5 minutes, then add the beans, corn, green chilies, and taco seasoning to the pan and stir to combine.

Mix in the water, which will help the taco seasoning coat the turkey and the veggies. If you want it saucier, you can add more water. Cover the pan, reduce heat to low, and cook for about 10 minutes to allow the turkey and veggies time to stew together.

Prepare the Zucchini

Cut each zucchini in half lengthwise and scoop out the seeds and some of the pulp, making a canoe-like shape.

Spray a 9 x 13 inch baking dish with olive oil spray and place the prepared zucchini in it, open side up. Spray the zucchini and season each with a sprinkle of salt. Bake the zucchini for 5 minutes. Note: you can do this while the turkey filling is cooking to save time.

Make the Boats

Remove the zucchini from the oven and fill each with the turkey mixture. Remember, these are shipwrecks, so use all the filling.

Distribute the shredded cheese on top of the filling, then bake the zucchini for another 15 minutes or until the cheese is melty and bubbly.

Top the boats (shipwrecks) with diced tomato and cilantro, and garnish with crema or sour cream, if desired.

Smart Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Zucchini Hollowing Technique 🥒
Use a melon baller or small spoon to carefully scoop out zucchini flesh, leaving a 1/4-inch thick shell to prevent boats from becoming too fragile.
Moisture Control Magic 💧
Pat ground turkey dry before cooking to ensure proper browning and prevent excess liquid from making your zucchini boats soggy.
Cheese Melting Pro Tip 🧀
Broil the boats for the last 2-3 minutes to achieve a perfectly golden, bubbling cheese topping without overcooking the zucchini.
Flavor Layering Technique 🌶️
Toast your taco seasoning in the pan with a little oil before adding turkey to intensify the spice flavors and create deeper, more complex notes.
Meal Prep Genius 🥡
These boats can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking, making them perfect for advance preparation.

Intelligent Tags

About the Cook

Cooking with Conks

We’re Rachel & Emily Conklin (“Conks” for short), sisters, lifelong foodies, and the voices behind Cooking with Conks. We grew up in Southern California, surrounded by bold flavors, big family meals, and the kind of kitchen chaos that turns into inside jokes