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Ground Turkey Taco Stuffed Zucchini Boats

Turkey taco zucchini boats with lean taco-seasoned ground turkey filling baked until the zucchini is tender and the cheese melts. Stuffed zucchini boats get a Tex-Mex setup with salsa, black beans, corn, and colorful toppings.
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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: 470
Ingredients Equipment Method Notes

Ingredients
  

Zucchini boats
  • 4 medium zucchini
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 and toppings
  • 1 cup Mexican cheese blend, shredded
  • 1 avocado or guacamole
  • 1 pico de gallo
  • 1 Greek yogurt or sour cream
  • 1 cilantro
  • 1 lime

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Preheat and prep zucchini
  1. Preheat the oven to 400°F.
  2. Halve the zucchini lengthwise and scoop out the centers, leaving about a 1/4-inch shell; chop the removed zucchini flesh and set it aside.
Start the baking dish
  1. Place the zucchini shells cut-side up in a greased baking dish and brush lightly with olive oil.
Cook the turkey mixture
  1. Cook the ground turkey in a skillet over medium-high heat, breaking it apart, until cooked through.
  2. Stir in the taco seasoning and water, then add the chopped zucchini flesh, salsa, black beans, and corn.
  3. Simmer the mixture for 4–5 minutes, stirring occasionally, until the liquid reduces slightly.
Stuff and finish
  1. Fill each zucchini boat with the turkey mixture and top with the shredded Mexican cheese blend.
  2. Bake for 15–18 minutes, until the cheese melts and the zucchini is tender.
  3. Top with avocado or guacamole, pico de gallo, Greek yogurt or sour cream, and cilantro, then serve with lime wedges.

Notes

For a sturdier boat, keep shells near the same thickness so they bake evenly; if your zucchini releases lots of water, simmer the filling the full 5 minutes to reduce. Refrigerate leftovers in a sealed container for up to 3 days; reheat in the oven at 350°F until warmed through. Freezing is not recommended because the zucchini texture softens. For a dairy-free option, swap the Mexican cheese blend for a dairy-free shredded melting style and use olive oil–based yogurt.