I love finding easy ways to make dinner healthier and more fun, and zucchini boats are a total winner. They are so versatile and let you pack in lots of good ingredients. Plus, they’re naturally low-carb and gluten-free, making them a great choice for many diets.
Today, I’m sharing three different takes on stuffed zucchini boats, all featuring those delicious taco and Mexican-inspired flavors. You’ll find recipes for cheesy Mexican zucchini boats and healthy ground turkey taco stuffed zucchini boats. Get ready to enjoy a fresh meal!
Jump to Recipe:
- 1. Healthy Mexican Zucchini Boats With Cheese
- 2. Healthy Ground Turkey Taco Stuffed Zucchini Boats
- 3. Healthy Taco Stuffed Zucchini Boats Recipe
Healthy Mexican Zucchini Boats With Cheese
These zucchini boats pack a flavorful punch inspired by Mexican cuisine. They’re a simple way to get your vegetables in while enjoying comforting cheese and spices.
Key Ingredients & Tips for Mexican Zucchini
- Cheese Choice: I recommend using a mix of Monterey Jack and cheddar cheese for the best melt and flavor on these boats.
- Zucchini Scoop: Be careful not to scoop too much out of the zucchini; you want to leave enough for a sturdy boat that holds its shape.
- Spices for Flavor: A little chili powder and cumin go a long way to give that authentic Mexican flavor to your filling.
What You Need for Mexican Zucchini Boats
- 2 large zucchinis
- 1 pound ground turkey or lean ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, drained
- 1/2 cup corn (fresh or frozen)
- 1/2 cup black beans, rinsed and drained
- 1 cup Mexican cheese blend, shredded
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
⏱️ Time: 35 minutes🍽️ Yields: 4 servings
How to Make Healthy Mexican Zucchini Boats
Step 1: Prep Your Zucchini Boats
Preheat your oven to 375°F (190°C). Cut the zucchinis in half lengthwise. Using a spoon, carefully scoop out the seeds and some of the flesh, creating a boat shape. You can lightly salt the inside and let them sit for a few minutes to draw out extra moisture.
Step 2: Cook the Mexican Filling
In a large pan, cook the ground turkey or beef over medium heat until browned. Drain any excess fat. Add the diced onion and garlic, cooking until softened. Stir in the drained diced tomatoes, corn, black beans, chili powder, cumin, salt, and pepper. Cook for a few minutes to let the flavors blend.
Step 3: Stuff and Bake Your Zucchini
Place the hollowed zucchini halves on a baking sheet. Spoon the Mexican filling evenly into each zucchini boat. Top generously with the shredded Mexican cheese blend. Bake for 20-25 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
📝 Final Note
For an extra kick, I sometimes add a dash of my favorite hot sauce to the filling before stuffing the zucchini!
Healthy Ground Turkey Taco Stuffed Zucchini Boats
If you love tacos, you’ll love these zucchini boats! They use lean ground turkey for a lighter meal that’s still full of classic taco tastes.
Key Ingredients & Tips for Ground Turkey Zucchini Boats
- Lean Ground Turkey: Choose lean ground turkey (like 93/7) to keep your meal healthy and flavorful without a lot of extra fat.
- Taco Seasoning: Use a low-sodium taco seasoning mix or make your own from scratch. This gives you better control over the salt level.
- Fresh Toppings: Don’t forget fresh cilantro, a dollop of plain Greek yogurt (instead of sour cream), or your favorite salsa when serving.
What You Need for Turkey Taco Zucchini
- 2 medium zucchinis
- 1 pound lean ground turkey
- 1 packet (1 ounce) taco seasoning
- 1/2 cup tomato sauce
- 1/2 onion, finely diced
- 1/2 red bell pepper, finely diced
- 1 cup shredded cheddar cheese
- Optional toppings: shredded lettuce, diced tomatoes, avocado, fresh cilantro
⏱️ Time: 40 minutes🍽️ Yields: 4 servings
How to Make Healthy Ground Turkey Taco Zucchini Boats
Step 1: Prepare Zucchini Shells
Preheat oven to 375°F (190°C). Slice the zucchinis in half lengthwise. Using a spoon, scoop out the pulp and seeds, leaving about a quarter-inch border on the sides. Place the zucchini shells on a baking sheet.
Step 2: Cook the Turkey Taco Filling
In a large pan, cook the ground turkey over medium heat until it’s fully browned. Drain any excess fat. Add the diced onion and bell pepper, cooking until they soften, about 5-7 minutes. Stir in the taco seasoning and tomato sauce, letting it simmer for 2-3 minutes.
Step 3: Stuff and Bake Your Boats
Evenly fill each zucchini shell with the cooked ground turkey mixture. Sprinkle the shredded cheddar cheese over the top of each boat. Bake for 20-25 minutes, or until the zucchini is tender and the cheese is melted and slightly golden.
📝 Final Note
Leftovers store well in the fridge for up to 3 days in an airtight container. Reheat gently in the oven or microwave.
Healthy Taco Stuffed Zucchini Boats Recipe
This recipe offers another fantastic way to enjoy taco flavors in a lighter, healthier format. It’s easy to make and perfect for a quick weeknight dinner.
Key Ingredients & Tips for Taco Zucchini Boats
- Vegetable Options: Feel free to add diced zucchini pulp, mushrooms, or other favorite vegetables to the filling for extra nutrition.
- Baking Time: Adjust the baking time based on the size of your zucchini. Larger zucchinis will need a bit more time to become tender.
- Protein Swap: You can easily swap the ground beef or chicken for ground turkey or even cooked lentils if you prefer a vegetarian option.
What You Need for Taco Stuffed Zucchini
- 3 medium zucchinis
- 1 pound ground beef or chicken
- 1 packet (1 ounce) taco seasoning
- 1/2 cup salsa
- 1/2 cup black beans, rinsed and drained
- 1/2 cup corn (fresh or frozen)
- 1/4 cup red onion, finely diced
- 1/4 cup green bell pepper, finely diced
- 1 cup Monterey Jack cheese, shredded
⏱️ Time: 45 minutes🍽️ Yields: 3-4 servings
How to Make Healthy Taco Stuffed Zucchini Boats
Step 1: Scoop Your Zucchini Boats
Preheat your oven to 400°F (200°C). Slice the zucchinis in half lengthwise. Use a spoon to carefully scoop out the middle, leaving about a quarter-inch border to create sturdy boats.
Step 2: Cook the Taco Meat Mixture
In a large pan, brown your ground beef or chicken over medium heat. Drain any excess fat. Add the diced red onion and green bell pepper, cooking until softened. Stir in the taco seasoning, salsa, black beans, and corn. Cook for another 3-5 minutes, allowing the flavors to meld.
Step 3: Stuff and Roast Zucchini Boats
Arrange the zucchini shells on a baking sheet. Fill each shell evenly with the cooked taco mixture. Sprinkle the Monterey Jack cheese generously over the top of each stuffed boat. Bake for 20-28 minutes, or until the zucchini is tender and the cheese is melted and bubbling.
📝 Final Note
A drizzle of lime juice over the top just before serving adds a lovely fresh brightness!