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Ground Turkey Taco Stuffed Zucchini Boats

Ground turkey taco zucchini boats with lean, taco-seasoned filling are baked in zucchini shells until tender and topped with melted cheddar-style cheese. Each boat gets colorful all-the-fixings like pico de gallo, avocado, and a cool Greek-yogurt drizzle.
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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
  • 4 medium zucchini
Lean taco-seasoned turkey filling
  • 1 lb ground turkey Use 93% lean if available for a lighter filling.
  • 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 Swap with a reduced-fat blend if desired.
  • 1 avocado or guacamole
  • 1 pico de gallo
  • 1 Greek yogurt or sour cream Greek yogurt is a tangier, lighter swap.
  • 1 cilantro
  • 1 lime Serve wedges alongside for squeezing.

Equipment

  • 1 sheet pan

Method
 

Prep the zucchini
  1. Preheat the oven to 400°F.
  2. Halve the zucchini lengthwise, then scoop out the centers leaving about a 1/4-inch shell; chop the removed zucchini flesh and set it aside.
Bake-ready zucchini boats
  1. Place the zucchini shells cut-side up in a greased baking dish and brush lightly with olive oil.
Cook the turkey filling
  1. Cook the ground turkey in a skillet over medium-high heat, breaking it apart, until cooked through.
  2. Add taco seasoning and water, then stir in the chopped zucchini flesh, salsa or Rotel tomatoes, black beans, and thawed corn.
  3. Simmer the mixture for 4–5 minutes until the liquid reduces slightly.
Stuff, bake, and top
  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 hot boats with avocado or guacamole, pico de gallo, Greek yogurt or sour cream, and cilantro; serve with lime wedges to squeeze over.

Notes

For best texture, don’t scoop the zucchini shells too thin—aim for a consistent 1/4-inch wall so they stay tender during baking. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven until warmed through. Freezing isn’t recommended because zucchini can soften after thawing. For a lighter finish, use Greek yogurt instead of sour cream and choose a reduced-fat Mexican cheese blend if you want fewer calories.