These easy ground turkey taco zucchini boats are a fun and tasty meal! You get hollowed-out zucchini filled with seasoned turkey, beans, and cheese. Perfect for a healthy twist on tacos!
It’s like having a taco in a veggie boat! I love how colorful and tasty they are. Plus, they’re super easy to make—just bake, fill, and enjoy without the mess of tortillas.
Key Ingredients & Substitutions
Zucchini: This serves as the base of the dish! Look for medium zucchinis that are firm and free from blemishes. If zucchini isn’t available, you can also use bell peppers or eggplant as a substitute; they will hold the filling well and add their own flavor.
Ground Turkey: Lean ground turkey is a great option for a healthier filling. If you want more flavor, try ground beef or chicken. For a vegetarian option, use cooked quinoa or black beans instead and adjust the seasonings to your taste.
Taco Seasoning: Using a packet for convenience is fine, but you can easily make your own with spices like cumin, paprika, chili powder, and oregano. This allows for more control over flavor and spice level!
Canned Diced Tomatoes: Fresh tomatoes work well too, and can bring a bright flavor to the dish. If using canned, choose varieties without added salt or sugar. You can also substitute with salsa for an extra kick!
How Do I Make Sure My Zucchini Boats Are Not Watery?
To prevent watery zucchini boats, it’s key to prep the zucchinis correctly. After scooping them out, consider sprinkling a little salt inside and letting them sit for about 10 minutes. This helps draw out excess moisture.
- When ready, pat them dry with a paper towel to remove the moisture before cooking.
- Also, avoid overcooking the zucchini in the oven; you want them tender but not mushy!
How to Make Easy Ground Turkey Taco Zucchini Boats
Ingredients You’ll Need:
For the Zucchini Boats:
- 4 medium zucchinis
- 1 lb ground turkey
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup diced tomatoes (canned or fresh)
- 1/2 cup black beans, rinsed and drained (optional)
- 1 packet taco seasoning (or about 2 tbsp homemade taco seasoning)
- 1/4 cup water or tomato juice
- 1 cup shredded Mexican blend cheese or cheddar cheese
- 1 tbsp olive oil
- Salt and pepper to taste
For Optional Toppings:
- Sliced green onions
- Chopped cilantro
- Sour cream
- Avocado
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and 25-30 minutes to bake, totaling about 45-50 minutes from start to finish. Not long at all for a delicious meal!
Step-by-Step Instructions:
1. Prepare the Zucchini:
First, preheat your oven to 375°F (190°C). While it’s heating up, wash the zucchinis and slice them in half lengthwise. Carefully scoop out the seeds and some of the flesh using a spoon to create little “boats.” Make sure to leave about 1/4 inch of zucchini on the sides for structure. Brush or spray a baking dish with olive oil and arrange the zucchini boats cut side up inside the dish. This will keep them from sticking.
2. Cook the Turkey Filling:
In a large skillet, heat the olive oil over medium heat. Once hot, add the chopped onion and let it cook for about 2-3 minutes, or until it becomes translucent. Add the minced garlic and cook for an additional minute, allowing the wonderful aroma to fill your kitchen. Now, add the ground turkey to the skillet, cooking it while breaking it up with a spoon. You want it browned and fully cooked through, which should take about 6-8 minutes.
3. Add Flavor and Simmer:
Stir in the taco seasoning and your choice of water or tomato juice, mixing well. Then, add the diced tomatoes and black beans if you’re using them. Let everything simmer together for about 3-5 minutes until the mixture thickens slightly. Taste and season with salt and pepper as needed!
4. Fill and Bake:
Time to fill those boats! Spoon the turkey taco mixture evenly into each zucchini half. Once they are filled, sprinkle the shredded cheese generously on top of each stuffed zucchini. Pop the dish into your preheated oven and bake for about 20-25 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
5. Serve and Enjoy:
When they are ready, take the zucchini boats out of the oven and let them cool for a few minutes. You can then garnish with your favorite optional toppings like sliced green onions, chopped cilantro, sour cream, or avocado. Serve warm and enjoy your deliciously healthy taco zucchini boats!
FAQ for Easy Ground Turkey Taco Zucchini Boats
Can I Use a Different Protein?
Absolutely! You can substitute the ground turkey with ground beef, chicken, or even tofu for a vegetarian option. Just adjust the cooking time if using a different protein to ensure it’s fully cooked.
How Can I Make This Recipe Dairy-Free?
For a dairy-free version, simply omit the cheese or use a dairy-free cheese alternative. You can also add extra avocado or guacamole for creaminess!
What Should I Do With Leftover Filling?
If you have any leftover turkey filling, it can be stored in an airtight container in the fridge for up to 3 days. You can use it in burritos, salads, or nachos for a quick meal later on!
Can I Prepare These Ahead of Time?
Yes! You can prepare the zucchini boats and fill them with the turkey mixture ahead of time. Just cover them and store in the refrigerator for up to 24 hours before baking. When ready to cook, just pop them in the oven! Adjust baking time if they are cold from the fridge.
