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Ground Turkey Taco Stuffed Zucchini Boats

Ground turkey taco zucchini boats with lean, taco-seasoned filling baked until the zucchini is tender and the cheese melts. These healthy Tex-Mex stuffed zucchini boats are low carb and ready in under 45 minutes with colorful toppings like pico de gallo and cilantro.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 4 medium zucchini halved lengthwise
turkey filling
  • 1 lb ground turkey
  • 1 packet taco seasoning
  • 0.25 cup water
  • 0.5 cup salsa or Rotel tomatoes
  • 1 cup black beans, drained
  • 0.5 cup frozen corn, thawed
cheese
  • 1 cup Mexican cheese blend, shredded
toppings
  • avocado or guacamole
  • pico de gallo
  • Greek yogurt or sour cream
  • cilantro
  • lime lime wedge
oil
  • 1 tbsp olive oil for greasing and brushing

Equipment

  • 1 sheet pan
  • 1 Cast iron skillet

Method
 

Prep and preheat
  1. Preheat oven to 400°F so it’s hot and ready to bake the stuffed zucchini boats.
  2. Halve zucchini lengthwise, then scoop out centers leaving a 1/4-inch shell; chop the removed zucchini flesh and set it aside.
Season and cook the turkey filling
  1. Place zucchini shells cut-side up in a greased baking dish and brush lightly with olive oil for a tender result.
  2. Cook ground turkey in a skillet over medium-high heat, breaking apart until cooked through, until there’s no pink remaining.
  3. Add taco seasoning and water to the skillet, stirring to coat the meat and loosen flavorful bits.
  4. Stir in chopped zucchini flesh, salsa or Rotel tomatoes, black beans, and thawed corn until evenly combined.
  5. Simmer 4–5 minutes until the liquid reduces slightly, stirring occasionally so the filling is thick enough to spoon.
Stuff and bake
  1. Fill each zucchini boat with the turkey mixture so the centers are mounded.
  2. Top each boat with shredded Mexican cheese blend for even coverage.
  3. Bake 15–18 minutes at 400°F until the cheese melts and zucchini is tender, with browned edges as a visual cue.
  4. Finish by loading with avocado or guacamole, pico de gallo, Greek yogurt or sour cream, and cilantro, then add lime wedge for brightness.

Notes

For a cleaner scoop and sturdier boats, leave the zucchini shell thickness at about 1/4-inch so it holds up after baking. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in the oven or microwave until hot. Freezing is not recommended because zucchini can soften more after thawing. For a dairy-light swap, use plain Greek yogurt instead of sour cream and choose a reduced-fat Mexican cheese blend if desired.