Ground Turkey Taco Zucchini Boats
This post may contain affiliate links. Please read our disclosure policy.
You’re going to love these Ground Turkey Taco Zucchini Boats because they deliver all of the bold, savory taco flavors you crave in a lighter, veggie-packed way. Tender zucchini halves are filled with flavorful taco-seasoned ground turkey, melty cheese, and all your favorite toppings for a meal that’s high in protein, easy to make, and seriously delicious.
This is one of those recipes that checks every box for a busy weeknight. It comes together with simple ingredients, bakes all in one pan, and gives you that cozy taco flavor without needing tortillas or extra sides (however, I highly recommend serving with a side of my Cilantro Lime Rice😉).
Whether you’re looking for a fresh way to use summer zucchini or just want to switch up your usual taco routine, these zucchini boats are guaranteed to become a repeat recipe. Top them with avocado, salsa, Greek yogurt, jalapeños, or crushed tortilla chips to make them your own.
For more meals that are a little on the lighter side, be sure to also try my Quinoa Stuffed Bell Peppers, Instant Pot Chicken Burrito Bowl, Flank Steak Fajitas, or Turkey Taco Lettuce Wraps.
Table Talk with Tawnie
I am in the process of building some above ground gardens in the backyard (yay!!) so I know I’ll be swimming in zucchini this summer. If you’ll be in the same situation, add these taco boats to the menu! I’ve found I really like blanching the zucchini first, instead of just filling and baking so the zucchini gets perfectly tender but still a little crisp. (and never mushy!) The taco filling is so good and flavorful, you just can’t go wrong with this meal on a warm day!
- Zucchini: Be sure to purchase decent-sized zucchini so that there is enough room inside to hold all the filling and create a sturdy border once they are scooped out.
- Salsa: We like to buy spicy salsa, but of course, you can use your favorite. Just make sure not to use any too chunky!
- Ground turkey: You can substitute ground chicken or beef in these, too!
- Taco seasoning: Grab your favorite premade packet of taco seasoning, or see this recipe for my homemade mixture.
- Shredded cheese: I used a Mexican 3 cheese blend on these, but you can use your favorite kind of shredded cheese, cheddar, Colby Jack, pepper jack, etc. Whatever cheese you use, just make sure to use freshly shredded! Trust me on this!
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Prep the zucchini
Slice the zucchini in half lengthwise and use a spoon to scoop out the centers. Add the zucchini to a pot of boiling water and blanch for 1-2 minutes (just until tender!). Remove from the water, drain, and pat dry.
Assemble the base
Spread a thin layer of salsa onto the bottom of a 9×13-inch baking dish, then arrange the zucchini on top (cut side up).
Make the taco filling
Heat the olive oil in a large skillet. Add onion and bell pepper, and cook for a few minutes. Then stir in the garlic. Next, add the ground turkey and cook until browned. Stir in tomato paste and taco seasoning, then add the remaining salsa, beans, and water, and cook for a few more minutes until everything is incorporated.
Fill and top
Spoon the taco mixture evenly into each zucchini half and top with shredded cheese.
Bake & serve!!
Cover with foil and bake for 25-30 minutes. Top with fresh cilantro, a squeeze of lime, and any other taco toppings you love! Serve and enjoy!!
Expert Tips
- Don’t throw out the zucchini insides: Finely chop the scooped-out zucchini flesh and stir it right back into the taco filling. It adds extra volume, flavor, and sneaks in even more veggies without wasting anything.
- Choose large zucchini: Look for wider, thicker zucchini if possible. Smaller zucchini don’t hold as much filling, and the generous taco filling is the best part!
- Don’t over-blanch: Be careful not to blanch the zucchini for too long or they can become overly soft and mushy after baking. You want them just slightly tender before they go into the oven.
- Dry the zucchini well: After blanching, pat the zucchini dry thoroughly to remove excess moisture. This helps prevent watery, soggy zucchini boats.
- Uncover at the end: Remove the foil during the last few minutes of baking so the cheese can get perfectly melty and golden brown on top.
Variations / Substitutions
- Swap the protein: Ground chicken, lean ground beef, or shredded rotisserie chicken all work well in place of ground turkey.
- Use a different cheese: Pepper jack, colby jack, cheddar, Monterey Jack, or cotija cheese are all delicious options, depending on the flavor you want.
- Make it spicier: Add diced jalapeños, chipotle peppers in adobo, hot sauce, or extra chili powder to the filling for more heat.
- Add rice: Stir cauliflower rice or cooked rice into the filling to make the boats even heartier and stretch the recipe further.
Taco Series
Check out my new series featuring easy and fun weeknight taco recipes! You’ll find everything from classic favorites to creative twists to take your Taco Tuesday to the next level!🌮
Storage / Freezing
- To store: Place leftover zucchini boats in an airtight container and refrigerate for up to 4 days.
- To reheat: Warm in the microwave for 1–2 minutes or reheat in a 350°F oven until heated through. The oven helps keep the zucchini from becoming too soft.
- To freeze: You can freeze the cooked taco filling separately for up to 3 months. I don’t recommend freezing fully assembled zucchini boats since the zucchini can become watery and mushy after thawing.
FAQs
Can I use another type of meat?
Of course! Any ground meat can be used in these Mexican zucchini boats. Ground beef, Italian sausage, or ground chicken would all work here.
Do I have to blanch the zucchini?
You don’t have to, but I’ve found I really like blanching the zucchini first, instead of just filling and baking, so the zucchini gets perfectly tender but still a little crisp. (and never mushy!) I find sometimes if you don’t blanch the zucchini, depending on the size, it can still taste a little raw/crunchy after baking.
shop this post
Buy Now → 
Buy Now → 
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Ground Turkey Taco Zucchini Boats
Ingredients
For the Zucchini
- 4 medium/large zucchini (sliced in half lengthwise)
For the Taco Filling
- 1 Tbsp. olive oil
- 1/2 small white onion (finely diced)
- 1 small red bell pepper (diced)
- 2-3 cloves garlic (minced)
- 1 lb. ground turkey (ground chicken or ground beef work well, too!)
- 1 Tbsp. tomato paste
- 1, 1 oz taco seasoning packet
- 1 cup salsa (divided (use your favorite, nothing too chunky))
- 1/4 cup water
- 1, 15 oz. can black beans or pinto beans (drained and rinsed)
- 1 cup shredded Mexican cheese blend (or more, as desired)
For Topping
- Shredded Mexican cheese
- Fresh cilantro
- Lime wedges
- Sour cream or Greek yogurt
- Avocado or guacamole
- Pickled onions
- Crushed tortilla chips
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Prep the zucchini: Bring a large pot of salted water to a boil. Meanwhile, slice zucchini in half lengthwise and use a spoon to hollow out the centers, leaving a sturdy border so they hold their shape. (You can discard the pulp or finely chop and add it to the filling.)4 medium/large zucchini
- Blanch zucchini: Add zucchini to the boiling water and blanch for 1-2 minutes Start Timer, just until slightly tender. Don’t over-blanch or the zucchini can become too soft
- Drain and dry: Remove and place cut-side down on paper towels to drain. Pat dry well.
- Preheat: Preheat oven to 400°F.
- Assemble base: Spread 1/2 cup of the salsa onto the bottom of a 9×13-inch baking dish. Arrange the zucchini halves on top, cut side up.1 cup salsa
- Make the taco filling: Heat olive oil in a large skillet over medium heat. Add onion and bell pepper and cook for 3-4 minutes Start Timer, until softened. Stir in garlic and cook for 30 seconds.1/2 small white onion, 1 small red bell pepper, 2-3 cloves garlic, 1 Tbsp. olive oil
- Add ground turkey: Add ground turkey and cook until browned, breaking it up as it cooks.1 lb. ground turkey
- Stir in tomato paste and seasoning: Stir in tomato paste and taco seasoning and cook for 1-2 minutes to deepen flavor. Start Timer1 Tbsp. tomato paste, 1, 1 oz taco seasoning packet
- Add remaining ingredients: Add the remaining 1/2 cup salsa, water, and beans. Cook for 3-5 minutes to incorporate everything. Start Timer1/4 cup water, 1, 15 oz. can black beans or pinto beans
- Fill and top: Spoon the taco mixture evenly into each zucchini half. Top generously with shredded cheese.
- Bake: Cover with foil and bake for 25-30 minutes Start Timer, or until zucchini is tender and cheese is melted. (Optional: uncover during the last few minutes and broil for extra melty, golden cheese.)
- Finish & Serve: Top with fresh cilantro, a squeeze of lime, and any desired toppings. Serve warm.Fresh cilantro, Lime wedges, Sour cream or Greek yogurt, Avocado or guacamole, Pickled onions, Crushed tortilla chips
Equipment
Notes
- Prep this dish in advance! Assemble your zucchini boats earlier in the day, then store them covered in the fridge until you’re ready to bake them! Easy peasy.
- This recipe was updated in May 2026 with adjustments to the recipe, new photos, and a few tips and tricks!
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Angelica Oles
This is my absolute favorite meal ever since trying it the first time. It is so delicious and has made me like zucchini!
Aw I am soo so glad. Great way to use up all the summer zucchini we have right now too. Thank you!!
Absolutely wonderful!
I’m so glad you enjoyed, thank you! 🙂 xo, Tawnie
I loved these! I wanted to try something new no was not disappointed. Quick question: can they be frozen?
Thanks so much Sara, I’m so glad! I don’t recommend freezing them. They would be pretty mushy after thawing! xx, Tawnie
Hi! Making these for a family I know. What would go well alongside this dish?
Hi Kristen! Thank you! We love having them with this cilantro rice: https://krollskorner.com/recipes/cilantro-lime-rice/ or even just a nice side salad. Hope they love it!
We loved these! Followed recipe exactly, and it turned out great.
Hi ALyssa! OMG I am so glad! Thank you!!