Instant Pot Zucchini Boats

two zucchini taco boats on a plate with cheese and toppings.

5 from 1 vote

Instant Pot Zucchini Boats

Instant Pot Zucchini Boats are a tasty low carb meal that packs flavor and crisp veggies in every bite. Eating healthy never tasted this good. Make the turkey taco meat recipe below or use prepared taco meat you already have on hand.

Prep Time5

Cook Time10

Total Time15

Course: dinner, lunch, Main Course

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 272kcal

Author: Nicole Durham

Cost: Recipe $6.23 / Serving $1.56

Equipment

Ingredients

Zucchini Boats

2 large zucchini ($1.78)
1 cup water ($0.00)

Turkey Taco Filling

1 pound ground turkey meat ($1.98)
1 small onion, diced ($0.91)
3 tablespoons taco seasoning ($0.54)
2 teaspoons apple cider vinegar ($0.03)
1 teaspoon brown sugar ($0.01)

Toppings

½ cup cheddar cheese, shredded ($0.50)
3 tablespoons chopped cilantro ($0.11)
2 tablespoons pico de gallo ($0.37)

US Customary - Metric

Instructions

Cook the turkey filling. In a large skillet over medium heat or using the Instant Pot on Sauté mode, cook the ground turkey and diced onion until no pink remains. Stir in the taco seasoning, brown sugar, and apple cider vinegar. Cook until well combined, then set aside.
Prepare the zucchini. Wash the zucchini and slice them in half lengthwise. Scoop out the centers to create boats. Chop the scooped zucchini if using.
Pressure cook the zucchini. Add the trivet to the Instant Pot and pour in the water. Place the zucchini boats on the trivet with the hollow side facing up. Close the lid, set to sealing, and cook on High Pressure for 3 minutes. Perform a quick pressure release.
Optional filling add-in. Add the chopped zucchini centers to the cooked turkey mixture and heat until tender, if desired.
Drain and arrange. Carefully remove the zucchini boats and drain any collected liquid. Place them on a baking sheet or return them to the Instant Pot on the trivet.
Fill and melt. Spoon the turkey mixture into the zucchini boats and top with shredded cheese. Broil on High for about 2 minutes to melt the cheese, or close the Instant Pot lid and let rest for 2 minutes until melted.
Serve. Top with pico de gallo and chopped cilantro. Serve warm.

Notes

Zucchini texture. Add 1 extra minute of pressure cooking for softer zucchini, but avoid overcooking.
Prep tip. Scoring the zucchini flesh makes scooping easier. The skin does not need to be removed.
Reheating. Reheat leftovers in a 350°F oven for 10 to 15 minutes or microwave for 2 to 3 minutes.

Nutrition