These tasty zucchini boats are stuffed with lean ground turkey, black beans, and spices, making them a healthy and fun meal. They’re perfect for taco lovers!
Cooking these can be a blast! I love how the zucchini gets nice and soft, while the filling packs a punch. Plus, they make for a colorful dinner that’ll impress anyone at your table! 🌮
Key Ingredients & Substitutions
Zucchini: The base of this dish is zucchini, which brings moisture and a mild flavor. If you’re out of zucchini, eggplant or bell peppers can work as great substitutes.
Ground Turkey: Lean ground turkey is healthy and low in fat. If you prefer a vegetarian option, try swapping it for cooked quinoa or lentils for a protein-packed alternative.
Beans: Black beans add nutrition and fiber. If you’re not a fan, pinto beans or kidney beans are excellent substitutes. You can even leave them out if desired.
Taco Seasoning: Pre-made taco seasoning is convenient, but if you want to control the ingredients, create your own with chili powder, cumin, garlic powder, and a pinch of salt.
Corn: Fresh corn gives sweetness, but frozen or canned corn can also work well. Just be sure to drain canned corn before using.
How Can I Bake Zucchini Boats Without They Falling Apart?
To keep your zucchini boats sturdy, it’s essential to soften them slightly before stuffing. Bake them cut-side down for about 10 minutes beforehand. This process helps them hold their shape while cooking and fills them with flavor.
- First, always with a sharp knife, slice zucchinis in half lengthwise.
- When scooping out the centers, leave enough flesh for support—aim for a 1/4-inch thick shell.
- After baking and before stuffing, make sure not to overfill them, as the filling expands during cooking.
With these tips, you’ll have perfectly shaped zucchini boats ready for a delicious filling!
Healthy Ground Turkey Taco Stuffed Zucchini Boats
Ingredients You’ll Need:
For the Zucchini Boats:
- 4 medium zucchinis
For the Filling:
- 1 lb (450g) lean ground turkey
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup black beans, drained and rinsed
- 1 cup diced tomatoes (fresh or canned, drained)
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 2 tsp olive oil
- 1 tbsp taco seasoning (store-bought or homemade)
- 1/2 tsp ground cumin
- 1/4 tsp chili powder (optional for extra heat)
- Salt and pepper, to taste
- 1/2 cup shredded reduced-fat cheddar or Mexican cheese blend
For Garnish:
- Fresh cilantro, chopped
- Lime wedges (for serving)
Time Needed:
This delicious dish will take about 15 minutes to prepare and an additional 25-30 minutes to cook. So, you’re looking at about 45 minutes total from start to finish to make these delightful stuffed zucchini boats!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper or by lightly greasing a baking dish to prevent sticking.
2. Prepare the Zucchinis:
Wash your zucchinis and slice them in half lengthwise. Use a spoon or a melon baller to carefully scoop out the centers, creating a boat shape. Make sure to leave about 1/4-inch thick shell so they can hold the filling. Don’t throw away the flesh—you’ll need it later!
3. Bake the Zucchini Boats:
Place the zucchini halves cut-side down on the prepared baking sheet. Bake them for about 10 minutes to soften them slightly. Once done, take them out of the oven and set aside for later.
4. Cook the Filling:
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until soft and translucent, which should take about 3-4 minutes. Next, add the minced garlic and cook for an additional minute until you can smell the delicious aroma!
5. Add the Ground Turkey:
Add the ground turkey to the skillet. Use a spatula to break it apart and cook it until it’s browned and no longer pink. This usually takes about 6-8 minutes.
6. Mix in Other Ingredients:
Now it’s time to add in the reserved chopped zucchini flesh, black beans, diced tomatoes, corn, taco seasoning, cumin, chili powder (if you like it spicy), salt, and pepper. Cook this mixture for another 5 minutes, letting it all meld together and any excess moisture evaporate.
7. Assemble the Boats:
Take the skillet off the heat and taste the filling, adjusting the seasoning if needed. Then, spoon the turkey filling evenly into each of the pre-baked zucchini boats. Don’t forget to sprinkle the shredded cheese evenly over the top!
8. Final Bake:
Return the stuffed zucchini boats to the oven and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly. You’ll love the sight of it!
9. Serve and Enjoy:
Once done, take them out of the oven, garnish with fresh cilantro, and serve with lime wedges on the side for that burst of freshness. Enjoy your healthy Ground Turkey Taco Stuffed Zucchini Boats!
FAQ for Healthy Ground Turkey Taco Stuffed Zucchini Boats
Can I Use Different Types of Meat?
Absolutely! Feel free to substitute the ground turkey with lean ground beef, chicken, or even a meat alternative like plant-based ground meat for a vegetarian option. Just adjust the cooking time as necessary.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in the microwave or oven until heated through. If they seem dry, consider adding a splash of broth while reheating!
Can I Prepare These Zucchini Boats in Advance?
Yes! You can prepare the filling ahead of time and even assemble the stuffed zucchini boats. Just cover them and keep them in the fridge for up to 24 hours before baking. When you’re ready, bake them as directed, adding a couple of extra minutes if baking from cold.
What Are Some Good Toppings or Variations for This Recipe?
Feel free to get creative! You can top the stuffed zucchini boats with diced avocado, sour cream, or jalapeños for a spicy kick. Fresh salsa or pico de gallo also makes a delightful addition!
