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5 from 19 votes

Zucchini Taco Boats

Taco Stuffed Zucchini Boats make a wholesome and easy dinner. Tender zucchini is stuffed with homemade taco seasoned ground turkey mixture and melted cheese. You can prepare these ahead of time to make dinner on busy nights even easier! 
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: stuffed zucchini boats, zucchini boat recipe, zucchini boats
Servings: 6 zucchini boats

Ingredients

  • 3 medium zucchini
  • 1 pound ground beef or turkey
  • 1/3 cup yellow onion diced
  • 2 tablespoons olive oil
  • 1/2 cup mild chunky salsa
  • 2 teaspoons garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper
  • 1/2 cup white or brown rice
  • 1 1/2 cups shredded sharp cheddar cheese
  • optional toppings avocado, cilantro, salsa, pico de galo, olives, sour cream

Instructions

  • Preheat oven to 400 degrees F. Coat a large rectangular baking dish with nonstick cooking spray. 
  • Trim off the stem ends of the zucchini and cut each zucchini in half lengthwise. Use a spoon to carefully scoop the center flesh out. 
  • Heat a large pan or skillet on medium-high heat and add olive oil and onions. Let cook until onions are translucent, then add ground turkey meat. 
  • Add salsa, garlic powder, cumin, chili powder, salt, and pepper. Let the meat for 4-5 minutes until completely cooked through.
  • Divide the cooked taco meat equally into the hallowed cooked zucchini boats. Press the meat firming into the boats with a spoon. Cover with foil and bake for 25 minutes.
  • Remove the foil and top with shredded cheese, place back in the oven until the cheese is melted, about 5 minutes. 
  • Top with your favorite toppings and enjoy!

Notes

Recipe Notes: 
Leftovers:  To Store: Place leftovers in an airtight container in the refrigerator for up to 4 days. When ready to heat, warm in the microwave or oven.  
To Make and Prep-Ahead: Prepare the zucchini boats and taco filling, then separately in the refrigerator until ready to eat. Stuff, top with cheese and bake according to recipe directions.  
To Freeze: Make the turkey boats according to the recipe and let the boats cool completely (I recommend adding the cheese when ready to bake the boats). Place cooled boats in an airtight container and freeze for up to 3 months. When ready to eat, let the boats thaw completely then bake at 350 degrees until warm.
Recipe adapted from: Savory Experiments and My Dinner Recipes