These easy ground turkey taco stuffed zucchini boats are a fun and tasty way to enjoy tacos! Just hollow out some zucchinis, fill them with seasoned turkey, and bake.
They’re like tacos in a veggie disguise, and I love how healthy yet satisfying they are! Pair them with your favorite toppings for that extra bit of fun. Yum! 🌮🥒
Key Ingredients & Substitutions
Zucchinis: These are the stars of the dish. Choose medium-sized zucchinis for easy scooping. If you can’t find zucchinis, bell peppers or eggplant make great alternatives!
Ground Turkey: This lean meat keeps the dish lighter. If you prefer, you can swap it for ground chicken or even a plant-based meat substitute for a vegetarian option.
Black Beans: Canned black beans add a nice protein boost. If you’re short on beans, chickpeas or even lentils work perfectly in this recipe!
Corn Kernels: Fresh corn is sweet, but canned or frozen corn works just as well when in a pinch. It brings nice texture along with a pop of color.
Cheese: I love using cheddar or a Mexican blend, but feel free to mix it up! Pepper jack adds a nice kick, while vegan cheese is a good choice for dairy-free options.
How Do I Make My Zucchini Boats Tender but Not Soggy?
The trick to tender zucchini boats is to bake them just the right amount. Here’s how to do it:
- After scooping the zucchinis, don’t skip the pre-baking step. This helps remove some moisture before you fill them.
- Keep an eye on your cooking time during baking. You want them soft, but not mushy—about 20 minutes is usually perfect.
- Try placing them in a single layer in your baking dish to ensure even cooking!
Easy Ground Turkey Taco Stuffed Zucchini Boats
Ingredients:
- 4 medium zucchinis
- 1 lb ground turkey
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned or frozen)
- 1 small red onion, diced
- 2 cloves garlic, minced
- 1 cup diced tomatoes (canned or fresh)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper to taste
- 1 cup shredded cheddar or Mexican cheese blend
- 2 green onions, chopped
- Fresh cilantro, chopped (for garnish)
Time Needed:
This delightful dish will take about 15 minutes for prep and 20 minutes for baking, totaling around 35 minutes. It’s a quick and easy meal that’s packed with flavor!
Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 375°F (190°C). This will get it nice and hot for baking the zucchini boats!
2. Prepare the Zucchini:
Next, cut the zucchinis in half lengthwise. Use a spoon to gently scoop out the seeds and some of the flesh to create hollow “boats.” Don’t throw away the scooped-out bits! Set them aside for later.
3. Sauté the Aromatics:
In a large skillet, heat the olive oil over medium heat. Add in the diced onion and minced garlic, sautéing them for about 2-3 minutes until they’re soft and fragrant.
4. Cook the Turkey:
Add the ground turkey to the skillet. Cook it, breaking it apart with a spatula, until it’s browned and fully cooked through.
5. Season the Mixture:
Now, it’s time to spice things up! Stir in the chili powder, cumin, paprika, onion powder, cayenne pepper (if you like a kick), salt, and pepper. Mix everything well so the spices coat the turkey.
6. Add the Remaining Ingredients:
Chop the reserved zucchini flesh finely and add it to the skillet. Also, add the black beans, corn, and diced tomatoes. Cook for another 3-4 minutes until everything is heated through and nicely combined.
7. Fill the Zucchini Boats:
Take the turkey taco mixture and spoon it evenly into each zucchini boat. Make sure each one is packed with that flavorful filling!
8. Top with Cheese:
Sprinkle shredded cheese generously on top of each stuffed zucchini.
9. Bake:
Carefully place the filled zucchini boats in a baking dish and bake them in the oven for about 20 minutes. You want the zucchinis to be tender and the cheese to be melted and bubbly.
10. Garnish and Serve:
Once out of the oven, remove them from the dish and garnish with chopped green onions and fresh cilantro. Serve warm and enjoy with your favorite taco toppings or a refreshing side salad!
These turkey taco stuffed zucchini boats are not only delicious but also a great way to enjoy a nutritious meal. Enjoy every bite! 🌮🥒
FAQ for Easy Ground Turkey Taco Stuffed Zucchini Boats
Can I Use Different Meat Instead of Ground Turkey?
Absolutely! You can substitute ground turkey with ground chicken, beef, or even a plant-based meat alternative if you’re looking for a vegetarian option. Just keep in mind that cooking times may vary slightly depending on the meat you choose.
How Do I Keep the Zucchini from Getting Soggy?
To avoid soggy zucchini, make sure to scoop out enough of the flesh to create space for the filling. Baking them for a few minutes before filling can also help remove excess moisture. Aim to bake until they are tender yet still slightly firm!
Can I Make These Boats Ahead of Time?
Yes! You can prepare the filling and stuff the zucchini boats a day in advance. Just store them in an airtight container in the fridge. When you’re ready, pop them in the oven—though you might need to add a few extra minutes to the baking time since they’ll be cold.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the oven until heated through or microwave until hot. Enjoy them as a quick lunch or snack!
