Weight Watchers Taco Zucchini Boats are a simple and delicious Weight Watchers recipe that the whole family will love. This is a recipe that makes getting all of your veggies in a cinch.
Spicy Taco Zucchini Boats Are Versatile
I love how versatile zucchini boats are to make. They are easy to customize for individual tastes and preferences.
I have some family members that are a little pickier than others. Yes I can fall into that category myself, LOL. This recipe is simple to add or subtract from in order to make everyone happy at the dinner table.
When I make these at home I will definitely be leaving out the onions! 😆
Taco Zucchini Boats are WW Friendly
I love how WW friendly these taco zucchini boats are and how filling.
If you make the zucchini boats exactly as I have them listed each one is 2 Freestyle SmartPoints. It is very EASY to make these a ZERO point dinner by removing the mozzarella cheese.
The cheese is the only thing in this recipe that has points. 🙂 It is your choice of course. I like the added cheese and it is only 2 points. They are great without the cheese too.
Easy Shortcuts for Zucchini Boats
I love shortcuts in the kitchen and this recipe for Weight Watchers Taco Zucchini Boats has several.
The recipe calls for 1-2 jalapenos seeded and diced. This takes time and gloves. I usually just grab a few teaspoons of pickled diced jalapenos from my refrigerator. They flavor is great and it reduced my prep time.
Another way to save some time in the kitchen is to brown up more than one pound of ground turkey at a time and keep the extra meat in the refrigerator or freezer until ready to use.
How to Make Taco Zucchini Boats
- Start off by preheating the oven to 400 degrees F.
- Begin browning the ground turkey breast in a skillet on the stove.
- Now dice the onions, red bell pepper and jalapenos into small pieces. If you want less heat be sure to seed the jalapeno too.
- While the turkey is browning go ahead and cut the ends of each zucchini and cut 1/4 of the front off, long ways.
- Drain the canned corn and drain and rinse the black beans.
- When the ground turkey is finished cooking, add the diced veggies, corn, black beans and spices.
- Continue cooking this mixture on medium heat until it is warm.
- Spoon the mixture into each zucchini boat equally.
- Place each boat into a baking dish and cover the dish with foil.
- Bake the taco zucchini boats for 25 minutes.
- Remove the foil, sprinkle 1/4 cups of mozzarella cheese on top (if desired) and bake for another 5 minutes or until the cheese is melted.
- These can be served with fat-free salsa, if desired.
Download the Weight Watchers Taco Zucchini Boats Recipe
You can download the Weight Watchers Taco Zucchini Boats recipe below and add it to your binder of Weight Watchers recipes.
Weight Watchers Taco Zucchini Boats are a filling meal or appetizer recipe. These only have 2 Freestyle SmartPoints each and if you chose to leave the cheese off they are zero points.
- 5 Large Zucchinis
- 1 lb. ground turkey breast 99% fat-free
- 15 ounce can of Black Beans drained/rinsed
- 1 cup canned corn drained
- 1 medium Red Onion diced
- 1 medium Red Bell Pepper diced
- 1 - 2 small Jalapeños seeded and diced
- 1/2 teaspoon Black Pepper
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 1/4 cup Shredded Mozzarella Cheese
- Fat-Free Salsa for Dipping Optional
Start by dicing the onion, red bell pepper, and jalapenos into very small pieces.
Next cut the end off of each zucchini and slice 1/4 of the front off, long ways.
Scoop out the insides of the zucchini with a spoon.
Brown the ground turkey and add in diced vegetables, black beans, corn, pepper, garlic, and onion powder.
Stir on medium heat until warm.
Spoon mixture into each zucchini equally.
Place "boats" into a baking dish and cover with foil.
Bake at 400 degrees for 25 minutes.
Remove foil, and add 1/4 cup shredded cheese to each boat.
Bake an additional 5 minutes or until cheese is melted.
Each zucchini boat is 2 Freestyle SmartPoints for WW. If you leave the cheese off these are Zero Points.
Be sure to check out my Weight Watchers Mexican Inspired Cookbook for more south of the border recipes!