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Spicy Turkey Taco Zucchini Boats

A unique, gluten-free twist on tacos! Enjoy a fresh take on taco night. Spicy Turkey Taco Zucchini Boats, made with LA VICTORIA® Roasted Red Pepper Salsa, provide a bold and spicy flavor for a fabulous meal.

25 minutes
20 minutes
45 minutes


  • 4 medium zucchini
  • 2 tablespoons olive oil
  • 1 pound ground turkey
  • 2 garlic cloves, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1 lime, juiced
  • 1 cup fresh or frozen corn kernels
  • 1 cup LA VICTORIA® Roasted Red Pepper Salsa
  • 1 1/2 cups shredded Monterey Jack or Mexican blend cheese, divided
  • 2 tablespoons chopped cilantro or parsley
  • Sour cream and LA VICTORIA® SALSA BRAVA® Hot Sauce, for serving


  1. Heat oven to 400ºF.
  2. Slice each zucchini in half lengthwise and scoop out inside using a teaspoon to create a “boat.”
  3. In large skillet, heat olive oil over medium-high heat.
  4. Add ground turkey and season with salt and pepper.
  5. Sauté, breaking up turkey, until just cooked through.
  6. Add garlic. Cook and stir 2 minutes more.
  7. Add chili powder, cumin, oregano, cayenne pepper and lime juice; stir to combine.
  8. Stir in corn and LA VICTORIA® Roasted Red Pepper Salsa.
  9. Cook 2 minutes or until liquid is absorbed.
  10. Stir in 1 cup cheese.
  11. Fill each zucchini half with turkey mixture.
  12. Sprinkle with remaining cheese.
  13. Transfer zucchini boats to baking dish.
  14. Bake 15 to 20 minutes or until tops are golden brown and bubbly.
  15. Garnish with chopped cilantro or parsley.
  16. Serve with sour cream and LA VICTORIA® SALSA BRAVA® Hot Sauce.