Taco Stuffed Zucchini Boats are a delicious low-carb dinner made with tender zucchini filled with seasoned taco meat and topped with melted cheese. They have all the flavors of your favorite tacos without the tortillas!
I enjoy making these when I want something a little lighter for dinner without giving up my favorite taco flavors. They’re a great way to use fresh zucchini, and you can add your favorite taco toppings to make them your own.
Why I Love This Recipe
About the Ingredients ⭐
- Zucchini: Large zucchini work best for making boats and holding the filling.
- Ground Turkey: A lean protein that works perfectly with taco seasoning.
- Corn: Adds a little sweetness and texture.
- Black Beans: Make the filling hearty and satisfying. Drain and rinse before using.
- Taco Seasoning: Gives the filling its delicious taco flavor.
- Cheddar Cheese: Sprinkle 1 cup of shredded cheddar over the filled zucchini boats before baking for a delicious cheesy topping.
Be sure to check out the full recipe and ingredient list below
How to Make Taco Stuffed Zucchini Boats
Prepare the Zucchini: Preheat the oven to 350°F. Slice the zucchini lengthwise and scoop out the centers to create boats.
Cook the Turkey: Brown the ground turkey in a skillet over medium heat, breaking it into crumbles as it cooks.
Make the Taco Filling: Add ⅔ cup water, taco seasoning, corn, and black beans to the skillet. Stir until combined.
Fill the Zucchini: Spoon the turkey mixture evenly into the zucchini boats.
Bake: Place the filled zucchini boats in a baking dish. Sprinkle 1 cup of shredded cheddar cheese evenly over the top and bake at 350°F for 15 minutes, or until the zucchini is tender and the cheese is melted.
Add Toppings: Remove from the oven and finish with your favorite taco toppings.
Tips I Found Helpful 🩵
- Choose large zucchini so there’s plenty of room for the taco filling.
- Scoop out the centers carefully, leaving enough zucchini around the edges to hold the filling.
- Drain any excess grease or liquid from the turkey before filling the zucchini boats.
- Add your favorite taco toppings, like sour cream, salsa, or diced tomatoes, after baking.
How to Store Leftovers 🩵
Store leftover taco stuffed zucchini boats in an airtight container in the refrigerator for up to 3–4 days.
Reheat in the oven at 350°F until heated through, or microwave in short intervals until hot. The zucchini may soften slightly when reheated.
More Zucchini Recipes You will Love
Zucchini Boat Weight Watchers Taco Casserole
Taco Stuffed Zucchini Boats are filled with seasoned ground turkey, corn, black beans, and melted cheddar cheese for an easy, flavorful dinner.
Ingredients
- 4 large zucchini
- 1 pound ground turkey
- 1 cup corn
- 1 cup black beans, drained and rinsed
- Taco seasoning (amount according to package directions)
- ⅔ cup water
- 1 cup shredded cheddar cheese
- Optional taco toppings, such as sour cream, salsa, or diced tomatoes
Instructions
- Preheat the oven to 350°F.
- Slice the zucchini lengthwise and scoop out the centers to create boats.
- Cook the ground turkey in a skillet over medium heat until browned and fully cooked, breaking it into crumbles.
- Add the water, taco seasoning, corn, and black beans. Stir until combined.
- Place the zucchini boats in a baking dish and fill evenly with the turkey mixture.
- Sprinkle the shredded cheddar cheese over the top.
- Bake at 350°F for approximately 15 minutes, or until the zucchini is tender and the cheese is melted.
- Remove from the oven and add your favorite taco toppings before serving.
Notes
Choose large zucchini for easier filling. For softer zucchini, bake a few extra minutes until tender.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 302Total Fat: 16gSaturated Fat: 6gUnsaturated Fat: 11gCholesterol: 75mgSodium: 148mgCarbohydrates: 19gFiber: 6gSugar: 5gProtein: 23g
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