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Ground Turkey Taco Stuffed Zucchini Boats

Ground turkey taco zucchini boats with lean, taco-seasoned turkey filling baked until the cheese melts and the zucchini turns tender. Loaded with classic Tex-Mex toppings like avocado, pico de gallo, and cilantro for a low-carb dinner with big flavor.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Zucchini boats base
  • 4 medium zucchini Halved lengthwise; scoop out centers, leaving about a 1/4-inch shell.
Lean taco filling
  • 1 lb ground turkey Cook in a skillet and crumble until fully cooked through.
  • 1 packet taco seasoning Toss with turkey and flavors for the filling.
  • 0.25 cup water Used to loosen seasonings and simmer the filling.
  • 0.5 cup salsa or Rotel tomatoes Adds moisture and tang to the filling.
  • 1 cup black beans, drained Stir in near the end of cooking.
  • 0.5 cup frozen corn, thawed Stir in with the other filling ingredients.
  • 0.25 cup olive oil Grease the baking dish and lightly brush the zucchini shells.
Cheese topping
  • 1 cup Mexican cheese blend, shredded Top filled boats and bake until melted.
Taco toppings
  • 1 avocado or guacamole Serve on top after baking.
  • 1 pico de gallo Spoon on top for fresh tomato-onion flavor.
  • 1 Greek yogurt or sour cream Add a cool, creamy finish.
  • 1 cilantro Chop and pile on top.
  • 1 lime Serve as wedges on the side; squeeze to finish.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and roast setup
  1. Preheat oven to 400°F.
  2. Scoop out zucchini centers, leaving a 1/4-inch shell; chop the zucchini flesh and set it aside.
  3. Place shells cut-side up in a greased baking dish and brush lightly with olive oil.
Make the taco turkey filling
  1. Cook ground turkey in a skillet over medium-high heat, breaking apart, until cooked through.
  2. Add taco seasoning, water, chopped zucchini flesh, salsa, black beans, and corn to the skillet.
  3. Simmer 4–5 minutes, until liquid reduces slightly.
Assemble and bake
  1. Fill each zucchini boat with the turkey mixture and top with shredded cheese.
  2. Bake 15–18 minutes at 400°F, until cheese melts and zucchini is tender.
  3. Load with avocado, pico de gallo, Greek yogurt or sour cream, and cilantro; serve with lime wedges.

Notes

For best texture, don’t over-scoop the zucchini—keep the 1/4-inch shell so the boats hold up during baking. Store leftovers covered in the fridge for up to 3 days; reheat in a 375°F oven or microwave until hot. Freezing isn’t recommended for the fully assembled boats, but you can freeze the cooked turkey filling up to 2 months and bake into fresh zucchini shells. For a lighter option, swap Greek yogurt for sour cream as the topping to reduce added fat.