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Ground turkey taco zucchini boats topped with sour cream, avocado and pickled red onions.
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Ground Turkey Taco Zucchini Boats

Enjoy this healthy spin on your next taco night! These Ground Turkey Taco Zucchini Boats are an easy, high-protein dinner made with taco-seasoned turkey, tender zucchini, and melty cheese. Perfect for a quick, flavor-packed weeknight meal!
Course Main Course
Cuisine Mexican
Keyword zucchini, zucchini boats
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 boats
Calories 389kcal
Author Tawnie Graham of Kroll's Korner

Equipment

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
US Customary - Metric

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
    Side-by-side of scooping insides out of 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
    Blanching the zucchini for 1-2 minutes in boiling water.
  • Drain and dry: Remove and place cut-side down on paper towels to drain. Pat dry well.
    Patting the zucchini dry as it drains on a paper towel before adding it to 9x13 pan.
  • Preheat: Preheat oven to 400°F.
  • Assemble base: Spread 1/2 cup of the salsa onto the bottom of a 9x13-inch baking dish. Arrange the zucchini halves on top, cut side up.
    1 cup salsa
    Side-by-side of pouring 1/2 cup salsa on bottom of pan then adding the blanched and dried zucchini boats.
  • 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
    Three images side-by-side of cooking pepper and onions then adding garlic.
  • Add ground turkey: Add ground turkey and cook until browned, breaking it up as it cooks.
    1 lb. ground turkey
    Side-by-side photo of adding ground turkey and crumbling it as it cooks.
  • Stir in tomato paste and seasoning: Stir in tomato paste and taco seasoning and cook for 1-2 minutes to deepen flavor. Start Timer
    1 Tbsp. tomato paste, 1, 1 oz taco seasoning packet
    Side-by-side photo of adding taco seasoning and tomato paste to ground turkey.
  • Add remaining ingredients: Add the remaining 1/2 cup salsa, water, and beans. Cook for 3-5 minutes to incorporate everything. Start Timer
    1/4 cup water, 1, 15 oz. can black beans or pinto beans
    Six images showing how to add the salsa, water and pinto beans to turkey mixture and cooking until combined.
  • Fill and top: Spoon the taco mixture evenly into each zucchini half. Top generously with shredded cheese.
    Side-by-side of filling the zucchini boats with taco mixture and sprinkling top 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.)
    Zucchini boats after baking for 25-30 minutes.
  • 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
    Taco zucchini boats baked and garnished with toppings.

Video

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

Serving: 1boat | Calories: 389kcal | Protein: 33.8g