Ground Turkey Taco Stuffed Zucchini Boats

Zucchini boats, stuffed with ground turkey, black beans, and corn, topped with melted cheese on a baking sheet.

5 from 14 votes

Ground Turkey Taco Stuffed Zucchini Boats

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!

Prep Time15

Cook Time45

Total Time1

Course: Dinner, lunch, Main Course

Cuisine: Mexican

Servings: people

Calories: 460kcal

Author: Veronika's Kitchen

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 13x18-inch baking sheet. If you want to use 9x13-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.

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