Easy to make Taco Zucchini Boats are stuffed with ground turkey, beans, corn, topped with cheese and baked to perfection! This will be a great healthy low-carb dinner recipe for your whole family!
For all the zucchini lovers, I have an amazing recipe for you! These Taco Zucchini Boats are incredibly delicious, healthy, and fun to serve!
The filling is made with my popular Turkey Taco Skillet recipe, scooped into the zucchini boats, topped with cheese and baked to perfection. Loaded with black beans, corn, and spices, this meal is packed with nutritious ingredients, lots of texture, and flavors!
I also love adding grated zucchini in my meals, like in Turkey Zucchini Meatballs, Healthy Chocolate Zucchini Muffins, Carrot Zucchini Muffins.
Table of contents
Why you will love this recipe
- Easy to make. I love the simplicity of this recipe! You can prep the filling in one skillet, transfer it to the zucchini boats, and finish in the oven.
- Make ahead. You can make the filling ahead of time, 1-2 days before. When ready to serve, just prep the zucchini, assemble, and bake.
- Delicious. While this recipe is very simple, it has lots of complex flavors and textures. And even if your kids are picky with vegetables, they will love this dish!
- Healthy. It’s basically made with turkey, beans, and zucchini. All the healthy and nutritious ingredients! So, if you are trying to eat low-carb and more protein, this recipe will be right for you!
- Fun to serve. Everyone will love the fun and beautiful presentation of the boats!
How to make it
Preheat a large skillet over a medium heat and add 2 tbsp olive oil and 1 chopped onion. Cook for about 7-10 minutes or until the onion is translucent and caramelized.
Add 1 pound ground turkey and cook for another 10 minutes or until it’s cooked through.
Add the seasoning (1 tbsp chili powder, ½ tsp paprika, ½ tsp onion powder, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper). Stir it in and cook for 1-2 minutes.
Stir in 15 oz crushed tomatoes and cook for a few minutes.
Then add 15 oz drained and rinsed black beans and 1 cup corn. Stir it in and cook for another 5 minutes. When done, set the pan aside.
Preheat the oven to 400°F. Wash and dry the zucchini, trim the stems and cut them in halves lengthwise. Using a spoon, scoop the center flesh from zucchini, creating a boat. Then place the zucchini boats on a baking sheet or in a baking pan.
Spoon the taco filling into the zucchini boats and sprinkle over the shredded cheese. Transfer to the oven and bake for 30 minutes or until the zucchini are cooked though.
When done take it out of the oven. You can top them with some diced fresh tomatoes, avocado, and cilantro before serving.
Tips for best results
- Boats. Depending on the size, you will be able to fill about 4-5 zucchini, which will be 8-10 boats.
- Baking time. The baking time really depends on the size of your zucchini and the thickness of its rims. For me, it usually takes about 30 minutes to have a tender vegetable and perfectly melted cheese.
- Topping ideas. When serving, I often like to top these boats with some fresh tomatoes, avocado, cilantro or parsley, and a scoop of sour cream. They just add an extra touch to the whole meal.
Frequently Asked Questions
You can store them in an air-tight container for 3-4 days. To reheat, just put them in the oven at 350°F for about 10 minutes.
This recipe is for 4-5 zucchinis and you can fit them in 13×18-inch baking sheet. If you want to use 9×13-inch pan, you will be able to fit 3 zucchinis. This way you will have some extra filling left that you can refrigerate and eat the next day.
While this recipe is for ground turkey, you can easily substitute it with beef or chicken.
I love having some extra filling in my fridge and often use it for lunch for the next day. You can serve it with:
– Grains: Brown rice or white rice (check out my recipe for Instant Pot White Rice), quinoa.
– Vegetables: Roasted Broccoli with Parmesan, Sheet Pan Roasted Vegetables, Crispy Smashed Potatoes, or Roasted Cherry Tomatoes.
– Salads: Orzo Pasta Salad, Farro Salad Recipe, Potato Salad with Bacon and Eggs.
More Healthy Dinner Ideas:
- Buttermilk Chicken Tenders
- Instant Pot Chicken Tacos
- Greek Meatballs
- Hawaiian Chicken Recipe
- Dutch Oven Chicken Stew
- Easy Lemon Chicken Recipe
- Instant Pot Lentil Soup
- White Bean Soup Recipe
Ground Turkey Taco Stuffed Zucchini Boats
Ingredients
- 5 medium zucchini
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 1 pound ground turkey
- 1 tablespoon chili powder
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 15 ounces crushed tomatoes
- 15 ounces black beans drained and rinsed
- 1 cup corn frozen or canned
- 1 cup sharp cheddar cheese, shredded
Instructions
- Preheat a large skillet over a medium heat and add 2 tbsp olive oil and 1 chopped onion. Cook for about 7-10 minutes or until the onions translucent and caramelized.
- Add 1 pound ground turkey and cook for another 10 minutes or until it’s cooked through.
- Add the seasoning (1 tbsp chili powder, ½ tsp paprika, ½ tsp onion powder, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper). Stir it in and cook for 1-2 minutes.
- Stir in 15 oz crushed tomatoes and cook for a few minutes.
- Then add 15 oz drained and rinsed black beans and 1 cup corn. Stir it in and cook for another 5 minutes. When done, set the pan aside.
- Preheat the oven to 400°F. Wash and dry the zucchini, trim the stems and cut them in halves lengthwise. Using a spoon, scoop the center flesh from zucchini, creating a boat. Then place the zucchini boats on a baking sheet or in a baking pan.
- Spoon the taco filling into the zucchini boats and sprinkle over the shredded cheese. Transfer to the oven and bake for 30 minutes or until the zucchini are cooked though.
- When done take it out of the oven. You can top them with some diced fresh tomatoes, avocado, and cilantro before serving.
Notes
- Boats. Depending on the size, you will be able to fill about 4-5 zucchini, which will be 8-10 boats.
- Baking time. The baking time really depends on the size of your zucchini and the thickness of its rims. For me, it usually takes about 30 minutes to have a tender vegetable and perfectly melted cheese.
- Topping ideas. When serving, I often like to top these boats with some fresh tomatoes, avocado, cilantro or parsley, and a scoop of sour cream. They just add an extra touch to the whole meal.
- How to store. You can store them in an air-tight container for 3-4 days. To reheat, just put them in the oven at 350°F for about 10 minutes.
- Baking dish. This recipe is for 4-5 zucchinis and you can fit them in 13×18-inch baking sheet. If you want to use 9×13-inch pan, you will be able to fit 3 zucchinis. This way you will have some extra filling left that you can refrigerate and eat the next day.
This recipe was BOMB I used Low Sodium Taco Seasoning as I was short on time today, used low fat shredded cheese and omitted the corn. We are on a low carb, low glycemic type diet and this was perfection with loads of flavor! Shared pics of my result to my FB friends and your recipe in my comments. Thank you for sharing
These Taco Zuchini Boats are awesome! So flavorful and easy to make. I used Vegan cheese and they turned out great. Will definitely be remaking many times.
Thank you so much, Jenny! I’m so glad you liked them! I’ll try to make them with vegan cheese next time as well 😉
Taco boats are so fun to eat! My son hates zucchini but when they’re made this way, they’re irresistible.
These zucchini boats are the best! The filling had the perfect spice kick with plenty of cheesy goodness to keep this cheese lover happy. Such a great summer meal!
All the stars. Everything you like in a recipe: handful of ingredients, simple quick prep, and really delicious. Definitely going to give this a go, thank you for the recipe!
My kids are going to love making and eating these fun taco zucchini boats!
I love anything that includes zucchini and the fact that these are taco boats makes this recipe even better! I can’t wait to make these, thank you for sharing this recipe!
I love making zucchini boats! This taco version is a great one because even my kids will enjoy it!
How perfect is this recipe?! I have so many zucchinis to use up!
I’m allergic to zucchini but I used this great taco filling in red pepper boats and it was delicious! So many great flavours.
Hmm yum! I wish it’s dinner soon! Your taco zucchini boats look sooo delicious and it’s making me super hungry.
This recipe is perfect as an appetizer or the main dish. What a fun and delicious way to eat zucchini. My family will love trying this, we are Mexican food lovers.