How To Make Dinner

menu icon
go to homepage
  • RECIPES
  • 15-MINS
  • 30-MINS
  • ABOUT
subscribe
search icon
Homepage link
  • RECIPES
  • 15-MINS
  • 30-MINS
  • ABOUT
×
Home » Dinners

20-Minute Turkey Taco Zucchini Boats

Published: Aug 28, 2019 · Modified: Dec 27, 2024 by Paula · This post may contain affiliate links · Leave a Comment

Jump to Recipe Jump to Video

There's something about zucchini boats that just ticks every box for me. They're really filling and satisfying, while also being packed with veggies and somewhat lean, that is unless I smother them with a ridiculous amount of cheese, which does happen sometimes. These Taco Zucchini Boats are perfect for lunch or dinner. They're also great for weeknights because they only take about 30 minutes to make.

Two turkey taco zucchini boats on a plate with fresh herbs, tomatoes, and a wedge of lime.

These Turkey Taco Zucchini Boats are loaded with a taco-inspired mixture with hearty black beans and sweet corn.

They are super easy and tend to be a hit for the whole family. Plus, the turkey taco filling makes enough to eat with rice, over salad, or just straight up in a bowl. And the leftovers are ideal for lunches and dinners throughout the week.

I first discovered the joys of zucchini boats when I was a teenager. Some organic farmer friends of mine grew zucchini the size of baseball bats! We made so many versions of zucchini boats with that crew. We often called them "Zucc Boats" or "Zucc Canoes".

The ever-versatile zucchini

Zucchini are the best. They’re cheap, versatile, and available year-round. I love them roasted, grilled, raw, pretty much any way I can get them. If you haven’t tried my grilled zucchini salad yet I’d recommend you give it a go!

Ok back to the boats. 

Head on shot of two turkey taco zucchini boats on a plate with fresh herbs, tomatoes, and a wedge of lime.

Preparing the zucchini for Turkey Taco Zucchini Boats

First up, preheat the oven to 450 degrees. Then cut two zucchinis in half lengthwise and scoop out some of the flesh. All you want here is a generous channel to stuff the turkey taco mixture into.

Rub the zucchini with a small amount of oil, sprinkle with salt and place on a baking sheet into that cranking hot oven and bake for about 20 minutes. At that point the zucchini will have softened slightly, and become quite juicy and lightly browned. 

While the zucchini halves are cooking, you can get on with making the ground turkey filling. If you prefer, you can do this exact same thing with extra lean ground beef or ground pork instead. Just make sure it's extra lean or your boats will be greasy.

Making the turkey taco filling

Making the filling for these zucchini boats is as easy as makign any taco filling.

  1. Heat a large skillet over medium-high heat, and sauté a small chopped onion in some olive oil.
  2. After the onion is softened slightly, about three minutes in, add the ground turkey. Cook and break up the turkey until it is mostly no longer pink, and you start to see browned bits on the bottom of the pan.
  3. Chop up the inner bits of zucchini that you had scooped out, and add them into the pan.
  4. Throw in your herbs and spices (cumin, garlic powder, dried oregano, chilli powder - basically my version of homemade taco seasoning), the black beans, corn, and a can of tomato paste. If you don’t have tomato paste but you DO have marinara sauce or other pasta sauce, use about 200ml, or just shy of a cup. Simmer for five minutes or so, adding a splash of water if the mixture looks a bit dry. 
Close up of two turkey taco zucchini boats on a plate with fresh herbs, tomatoes, and a wedge of lime.

Stuffing the Zucchini Boats

At this point it’s important to taste for seasoning. You might need salt and pepper.

When the zucchini and the turkey mixture are both cooked and ready to go, scoop the turkey mixture into the zucchini halves, top with cheese, and place on a tray or baking dish under the broiler for 5 minutes or so until the cheese is melted.

The best part: The toppings 

I LOVE toppings! These zucchini taco boats can handle anything you’d normally throw on a taco. Avocado, sour cream, salsa, fresh cilantro, and of course, HOT SAUCE.

Serve these delicious Turkey Taco Zucchini Boats at your next taco night. Your family is going to love them!

What if you have leftover turkey taco filling?

Having turkey taco filling leftover is a wonderful problem to have. You can transition this filling into so many other things! A few ideas:

  • Make burritos (or actual tacos) by stuffing the mixture into flour or corn tortillas.
  • Enjoying the filling over rice—with toppings of course!
  • Whip up a quick taco salad with crunchy romaine and tortilla chips
  • Use as a topping for a baked potato or a baked sweet potato
  • Toss with macaroni for a taco macaroni bake

What to serve with Turkey Taco Zucchini Boats

Turkey Taco Zucchini Boats make a great lunch or dinner all on their own. But if you do want to serve them with a side dish, I'd recommend some flavourful rice or a refreshing side salad.

Of course, make sure there is plenty of sour cream, avocado, and wedges of lime available for adorning these boats.

I hope you love my Turkey Taco Zucchini Boats! Be sure to tag me @howtomakedinner on Instagram if you make them. I'd love to see!

Head on shot of two turkey taco zucchini boats on a plate with fresh herbs, tomatoes, and a wedge of lime.

20-Minute Turkey Taco Zucchini Boats

These Taco Zucchini Boats are super easy and quick to make, and you don't have to worry about filling falling out of the back of your taco! Don't forget the toppings!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Dinner, Lunch
Cuisine American, Mexican
Servings 4
Calories 446 kcal

Ingredients
  

  • 4 zucchini small
  • 2 Tablespoons olive oil
  • 1 onion (small)
  • 450 grams ground turkey lean
  • 350 grams cooked black beans one can, drained and rinsed.
  • 150 grams corn fresh or frozen
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 2 teaspoons chilli powder
  • 1 can tomato paste
  • 1 tsp salt plus more to taste if needed
  • 100 grams sharp cheddar cheese for melting on top.

Instructions
 

  • Preheat the oven to 425 degrees F.
  • Cut the zucchini in half lengthwise. Trim off the ends and scoop out the flesh.
  • Rub the zucchini halves with 1 Tbsp olive oil, sprinkle with salt, and roast on a baking sheet for 20 minutes.
  • While the zucchini is cooking, make the filling. Saute the onion in the other Tbsp of olive oil over medium heat until soft.
  • Roughly chop the scooped out zucchini flesh and add to the onions.
  • Add the ground turkey and cook, breaking it up and stirring until brown and nearly cooked through.
  • Add the herbs and spices to the mixture, followed by the black beans, corn, and tomato paste.
  • Stir, then cover with a lid and allow to cook for 5 minutes. If the mixture looks dry, add a few splashes of water. When the meat is cooked and everything looks good, taste for seasoning.
  • Scoop the mixture onto the zucchini halves.
  • Sprinkle with cheese, and place under the broiler for 5-7 minutes, or until the cheese is melted and bubbly.
  • Top with fresh toppings like cherry tomatoes, cilantro, green onion, sour cream, and diced avocado.

Video

Nutrition

Serving: 2halvesCalories: 446kcalCarbohydrates: 29.1gProtein: 36.4gFat: 22.4gSaturated Fat: 6.4gCholesterol: 26mgSodium: 796mgPotassium: 899mgFiber: 7.5gSugar: 7.8gCalcium: 260mgIron: 3mg
Keyword ground turkey, turkey, zucchini
Tried this recipe?Let us know how it was!

More Dinner Recipes

  • Refried beans on a spatula.
    Easy Instant Pot Refried Beans: No-Soak Recipe
  • kimchi carbonara in a white bowl with parmesan cheese.
    One-Pot Kimchi Carbonara
  • A woman holding a bowl of stroganoff topped with fresh dill.
    One Pot Stroganoff (With Ground Beef, Chicken, Turkey, or Mushrooms)
  • Air fryer whole chicken with potatoes and lemons on a white serving dish.
    Easy Air Fryer Whole Chicken
5 from 1 vote (1 rating without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Welcome!

Hey! I'm Paula. I'm a former pro cook that makes recipes and videos for deliciously non-fussy dinners (and sometimes breakfast, lunch, dessert, and snacks!)

More about me

Popular

  • Kohlrabi Salad With Apple And Dill on a plate.
    Kohlrabi Salad with Apple and Fresh Dill

  • A spoon of soft polenta cooked on the stovetop.
    How to Make Polenta - 3 Simple Cooking Methods

  • Hosting a Romantic Italian Dinner Party

  • garlic parmesan green beans in a white bowl with lemon wedges on top.
    Garlic Parmesan Green Beans (Oven and Air Fryer Options)

Seasonal

  • Honey Mustard Sheet Pan Chicken Thighs and Veggies

  • A woman holding an air fryer chicken drumstick over a plate.
    The BEST Air Fryer Chicken Drumsticks (Juicy Inside, Crispy Outside)

  • A spoonful of finished carrot butternut squash soup, garnished with sour cream, bacon, and cubed roasted squash.
    Butternut Squash and Carrot Soup

  • Closeup of a spoonful of mashed potatoes with a bowl of mashed potatoes in the background.
    The Best Yogurt Mashed Potatoes (No Butter Required!)

Footer

↑ back to top

About

  • Privacy Policy
  • Affiliate Disclosure

Quick Links

  • Conversion Table
  • Kitchen Journal

Keep in Touch!

  • Sign Up for email updates

Copyright © 2025 How To Make Dinner

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.