Ground Turkey Taco Stuffed Zucchini Boats are a fun and tasty way to enjoy all the flavors of tacos without the extra carbs from tortillas. These boats are filled with seasoned ground turkey, fresh veggies, and topped with melty cheese, making them colorful and full of flavor. The zucchini acts as a perfect little boat, holding everything together and adding a mild, fresh taste.
I love making this recipe on busy weeknights because it’s pretty quick and feels like a treat without much fuss. One trick I use is to scoop out just enough zucchini to hold the filling but keep the shell sturdy so it doesn’t get soggy. Plus, you can customize the filling with your favorite taco toppings—like a sprinkle of cilantro, a dollop of sour cream, or some fresh salsa on top. It’s a great way to get extra veggies in too!
When I serve these, I like to add a simple side salad or some black beans to keep the meal light but filling. These zucchini boats always spark a smile because they look fun on the plate and taste just like your favorite taco night. They’ve become a go-to in my kitchen whenever I want something healthy, easy, and tasty to share with family or friends.
Key Ingredients & Substitutions
Zucchini: Medium zucchinis are great because they’re the right size to scoop out and stuff. If you can’t find zucchinis, yellow squash works well too.
Ground Turkey: I like using ground turkey because it’s lean but still flavorful. You can swap it with ground chicken or even lean ground beef if you prefer.
Taco Seasoning: Store-bought packets are convenient, but homemade taco seasoning lets you control the salt and spice levels. Feel free to adjust the heat by adding or skipping chili powder.
Beans and Tomatoes: Black beans add a nice texture and protein boost. Don’t have black beans? Try pinto or kidney beans. Fresh or canned tomatoes work fine here.
Cheese: Cheddar and Monterey Jack melt nicely and add creaminess. For a lighter option, use a sprinkle of reduced-fat cheese or skip it altogether.
How Can I Keep Zucchini Boats From Getting Soggy?
One challenge is keeping the zucchini firm and not soggy after baking. Here’s how I handle it:
- Scoop out only the center flesh, leaving a 1/4 inch thick shell so it’s sturdy enough to hold the filling.
- After scooping, sprinkle the zucchini shells with a little salt and let them rest for 10 minutes. This draws out excess moisture.
- Pat the zucchini shells dry with a paper towel before filling them. This helps remove moisture and prevents sogginess.
- Bake the stuffed boats uncovered, so moisture can escape and the cheese melts nicely.
These simple steps help keep your zucchini boats tender but not watery, giving you a satisfying bite every time!
Equipment You’ll Need
- Large Spoon – To scoop out and fill the zucchini shells easily.
- Sharp Knife – For cutting zucchinis in half and chopping ingredients.
- Skillet or Large Pan – To cook the turkey mixture thoroughly.
- Baking Dish – To bake the stuffed zucchinis until melted and bubbly.
- Cutting Board – For prepping vegetables and herbs.
- Mixing Spoon or Spatula – To stir the filling ingredients together.
Flavor Variations & Add-Ins
- Swap ground turkey for cooked ground beef or chicken for different flavors.
- Add chopped jalapeños or cayenne pepper for extra spice.
- Mix in corn kernels or chopped bell peppers to boost veggies.
- Instead of toppings, sprinkle with a dollop of sour cream or Greek yogurt after baking.
Ground Turkey Taco Stuffed Zucchini Boats
Ingredients You’ll Need:
Main Ingredients:
- 4 medium zucchinis
- 1 lb ground turkey
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup black beans, drained and rinsed
- 1 cup diced tomatoes (fresh or canned)
- 1 packet taco seasoning (or 2 tbsp homemade taco seasoning)
- 1 tbsp olive oil
- Salt and pepper to taste
Cheese and Garnishes:
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- 1 avocado, diced
- 1 small tomato, diced (for garnish)
- 2 green onions, thinly sliced (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20-25 minutes to bake, so plan for roughly 40 minutes total. You’ll spend a little time prepping the zucchini, cooking the filling, then baking until everything is warm and melted. It’s a tasty and quick dinner option!
Step-by-Step Instructions:
1. Prepare the Zucchini Boats:
Start by washing the zucchinis well. Cut each zucchini in half lengthwise. Use a spoon to scoop out the middle flesh, creating little boats. Keep the zucchini shells aside and finely chop the scooped-out flesh to use in the filling.
2. Cook the Filling:
Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté for about 3-4 minutes until soft. Add the ground turkey and cook until it’s browned and fully cooked, breaking it up as it cooks. Stir in the chopped zucchini flesh, black beans, diced tomatoes, and taco seasoning. Cook for another 5 minutes until heated through and well combined. Season with salt and pepper to your taste.
3. Assemble and Bake:
Place the zucchini boats in a baking dish. Spoon the turkey mixture evenly into the zucchini halves. Sprinkle the shredded cheddar and Monterey Jack cheeses over the top. Bake uncovered in the preheated oven for about 20-25 minutes, until the zucchini is tender and the cheese is melted and bubbly.
4. Garnish and Serve:
Once baked, remove from the oven. Top with diced avocado, diced tomato, green onions, and chopped fresh cilantro. Serve warm and enjoy your flavorful, healthy taco zucchini boats!
Can I Use Frozen Ground Turkey for This Recipe?
Yes, you can! Just make sure to fully thaw the ground turkey in the fridge overnight before cooking. This helps it cook evenly and prevents excess moisture in the skillet.
Can I Make These Zucchini Boats Ahead of Time?
Absolutely! Prepare and cook the filling in advance, then stuff the zucchini boats just before baking. You can refrigerate them for up to 24 hours before baking for best results.
How Should I Store Leftovers?
Store leftover stuffed zucchini boats in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
What Can I Substitute for Black Beans?
If you don’t have black beans, pinto or kidney beans work great too. You can also leave the beans out for a lower-carb option or add extra veggies like corn or bell peppers for variety.
