Healthy Taco Stuffed Zucchini Boats
These Healthy Taco Stuffed Zucchini Boats feature seasoned ground turkey or beef mixed with salsa, beans, and diced peppers, baked inside tender zucchini shells and topped with melted cheese. Perfect for busy weeknights or meal prepping, these boats deliver all your favorite taco flavors in a low-carb, vegetable-packed format that the whole family will enjoy.
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Servings: 4 servings
Ingredients
- 4 medium zucchini halved lengthwise and scooped, about 7 to 8 inches long
- 1 pound ground turkey or beef 80/20 beef works best for flavor
- 1/2 small onion diced finely
- 1/2 red bell pepper diced
- 1 cup chunky salsa mild or spicy to your preference
- 1 packet (1 ounce) taco seasoning or homemade blend
- 1+ cups shredded cheese cheddar, pepper jack, or Mexican blend
- to taste salt, pepper, and garlic powder
- 1 (15 ounce) can black beans drained and rinsed, optional but adds extra fiber and protein
- Optional toppings fresh cilantro, sour cream, avocado slices, jalapeños, or lime wedges
Instructions
- Slice and scoop: Cut each zucchini in half lengthwise, then use a small spoon or melon baller to scoop out the flesh, leaving about 1/4 inch of skin on all sides to keep the boat sturdy, about 3 to 4 minutes total.
- Season the shells: Lightly brush or spray the inside and outside of each zucchini boat with olive oil, then season generously with salt, pepper, and a pinch of garlic powder.
- Arrange on the baking sheet: Place the zucchini boats skin-side down on a parchment-lined baking sheet, ready for filling.
- Brown the meat: Heat a large skillet over medium-high heat and add the ground turkey or beef, breaking it apart with a wooden spoon as it cooks for 5 to 7 minutes until no pink remains.
- Add the vegetables: Drain excess fat if needed, then stir in the diced onion and bell pepper, cooking for another 3 to 4 minutes until softened.
- Season the filling: Add the taco seasoning packet and chunky salsa, stirring well to combine, then add the black beans if using and simmer for 2 to 3 minutes to blend the flavors.
- Taste and adjust: Sample the filling and add extra salt, pepper, or garlic powder as needed.
- Fill the boats: Spoon the warm taco filling evenly into each zucchini boat, dividing it as equally as possible among the four boats.
- Top with cheese: Generously sprinkle shredded cheese over each boat, using about 1/4 cup per boat, and press it down slightly so it holds.
- Bake until golden: Transfer the baking sheet to a preheated 375 degrees Fahrenheit oven and bake for 15 to 18 minutes until the zucchini is fork-tender and the cheese is melted and lightly browned on top.
- Garnish and serve: Remove from the oven and let cool for 2 minutes, then top with cilantro, sour cream, avocado, or other desired toppings before serving.