Healthy stuffed zucchini boats are a delicious, low-carb alternative to tacos, packed with 33g of protein per serving. This easy, make-ahead recipe is perfect for busy weeknights when you need something quick, filling and nutritious. Customize them with your favorite taco toppings, and enjoy a flavorful, healthy meal that’s perfect for the whole family!
Table of Contents
Step aside, tortillas! There’s a new edible conveyor belt for all that meaty, cheesy, guacamole goodness and it comes in the form of zucchini boats. I’m all about meals that check three boxes: fast, filling and make-ahead friendly. That’s exactly what this recipe for healthy stuffed zucchini boats brings to the table. Since I first shared it back in 2019, it’s made an appearance countless times at our dinner table—and for good reason. Now, with four kids ranging in age from 9 to 3, this recipe has only gotten more useful!
- Fast: This one is a lifesaver when our nightly routine goes from leisurely dinners to a full-on race between dinner and baseball practice, soccer practice and everything in between with my four kids.
- Make-ahead friendly: Prep these boats in advance, and all you need to do is pop them in the oven for a quick reheat before serving.
- Filling: As a busy mom who spends her days chasing after kids, I need meals that keep me satisfied. These taco zucchini boats are packed with protein and veggies, which makes them perfect for both my hunger and my family’s busy schedule.
Bonus: This stuffed zucchini recipe is easily customizable with all your favorite taco fillings! Make ’em spicy with sliced jalapeños, top with creamy guacamole, or go dairy-free by skipping the cheese. They’re perfect for mixing and matching based on your taste preferences.
- Zucchini: Medium-sized zucchinis are best for this recipe because they hold their shape and are easier to scoop out. Don’t throw away the scooped-out centers! You can save them for zucchini fritters, healthy zucchini bread, or even toss them into a stir-fry. Bonus points if you’re using zucchini from your garden!
- Ground turkey: I use ground turkey for a lean, healthy taco filling, but ground beef or chicken also work great. Just be sure to drain any excess fat after cooking.
- Taco seasoning: You can use a pre-made packet of taco seasoning for convenience, or make your own with a blend of spices like garlic powder, cumin, paprika, oregano and chili powder. Making DIY taco seasoning lets you control the flavor and spice level, which is why I love it!
- Tomato paste: Adds a rich, concentrated tomato flavor that thickens the filling and helps hold everything together.
- Shredded cheese: I love topping my stuffed zucchini boats with a shredded Mexican cheese blend, but feel free to swap in your favorite. Sharp cheddar, feta or even Monterey Jack are all delicious alternatives.
- Guacamole & Salsa: These are optional but highly recommended! Guacamole adds creaminess, and salsa (or homemade pico de gallo) brings a tangy kick that complements the savory taco filling perfectly.
See the recipe card for full information on ingredients and quantities.
- Preheat your oven to 400°F. Line a baking sheet with foil and grease it with cooking spray. If you prefer, you can grease two 13×9-inch baking dishes instead. Set them aside.
- Prep the zucchini. Trim the ends off the zucchini, then cut them in half lengthwise. Using a melon baller or small spoon, scoop out the centers of the zucchini, leaving about a 1/2-inch border around all edges. Arrange the halved zucchini on the baking sheet, cut side up, and brush with olive oil. Roast the zucchini for 25 minutes, or until just tender.
- Cook the filling. While the zucchini is roasting, heat a large nonstick skillet over medium heat. Add the ground turkey and cook, breaking it apart with a spatula, until it’s no longer pink. Reduce the heat to low, then stir in the seasonings. Add the tomato paste and mix until everything is well combined.
- Assemble the zucchini boats. Once the zucchini is roasted, remove it from the oven. Divide the ground turkey mixture evenly among the zucchini halves, then top with shredded cheese.
- Melt the cheese. Return the stuffed zucchini boats to the oven and bake just until the cheese is melted and bubbly, about 5–7 minutes.
- Serve. Remove the zucchini boats from the oven and top with your favorite taco toppings.
Make-Ahead Tips
These healthy zucchini boats are perfect for meal prep or making ahead of time! Here’s how you can set yourself up for success:
- Assemble in advance: You can prep the zucchini boats up to a day ahead. Scoop out the zucchini and prepare the filling, then stuff the boats and cover them tightly with plastic wrap or foil. Store them in the fridge until you’re ready to bake.
- Filling prep: If you don’t have time to fully prep the boats, you can also prepare the taco filling ahead of time. Just cook the ground turkey and seasoning, then store it in the fridge for up to 3 days. When you’re ready, stuff the zucchini boats, top with cheese and bake.
- Freezing: Freezing stuffed zucchini isn’t ideal because the zucchini tends to get a bit mushy once thawed. Instead, I recommend freezing just the filling and assembling the boats before baking. That way, the texture of the zucchini stays intact.
What to Serve with Zucchini Boats
These stuffed zucchini boats are a great meal on their own, but we like to round things out with a few family favorites. I usually serve them with cilantro lime rice or homemade Mexican rice, Mexican street corn (especially when sweet corn is in season), and Cuban black beans—a recipe passed down from my mother-in-law. To finish things off, my husband and I enjoy skinny margarita popsicles, while the kids dive into homemade churros. It’s our go-to dinner setup, and we always look forward to it.
Ingredients
- 4 medium zucchini
- 2 Tablespoons olive oil
- 1 pound ground turkey
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1 teaspoon oregano
- 1/4 teaspoon chili powder
- 2 Tablespoons tomato paste
- 1/2 cup shredded Mexican blend cheese
- Guacamole, for serving
- Salsa, for serving
Instructions
- Preheat the oven to 400°F. Line a baking sheet with foil and grease it with cooking spray. (Alternately, you can grease two 13×9-inch baking dishes with cooking spray.) Set it aside.
- Trim the ends off the zucchini then cut them in half lengthwise. Using a melon baller or small spoon, scoop out the centers of the zucchini, leaving a 1/2-inch border around all edges. Discard the scooped out centers or save them for another use (such as zucchini fritters). Arrange the halved zucchini on the baking sheet, cut side up, then brush them with the olive oil. Roast the zucchini for 25 minutes. While the zucchini are roasting, prepare the filling.
- Add the ground turkey to a large nonstick skillet placed over medium heat. Cook the meat, breaking it apart with a spatula, until it is no longer pink. Reduce the heat to low then stir in the garlic powder, ground cumin, paprika, oregano, chili powder, ½ teaspoon salt, ¼ teaspoon pepper and tomato paste.
- Remove the zucchini boats from the oven then divide the ground turkey mixture evenly among them, top them with the cheese and return them to the oven just until the cheese is melted.
- Remove the zucchini boats from the oven serve them with guacamole and salsa.
Kelly’s Notes
- Make-Ahead Tips: Assemble the zucchini boats up to 1 day ahead, cover tightly, and store in the fridge. For longer storage, freeze just the filling and assemble the boats before baking. You can also prep the filling up to 3 days ahead and store it in an airtight container in the fridge.
- Storing & Reheating Leftovers: Store leftover zucchini boats in an airtight container in the fridge for up to 3 days. To reheat, bake at 350°F for 10-15 minutes or until heated through. You can also microwave individual boats for 1-2 minutes, or until heated through.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
These stuffed zucchini boats were so good! I used ground beef because that’s what I had on hand and piled on black beans, roasted corn, salsa and sour cream. I also made your Mexican rice recipe to serve on the side – family loved it!!
So glad you enjoyed the recipe, Olivia!
Three cheers to the one who came up with the zucchini boats in place of crunching, breaking corn chip “taco holders”.
I can’t wait to try them tomorrow!
Not o l healthier, but easy to handle, or eat with fork!
I won’t ever buy chips r shells again!
YES! I so agree, Dorothy :)
As always enjoying all the zucchini options. Thanks Kelly
Pat
You are so welcome, Pat! I’m thrilled you’ve been enjoying the recipes!
Wow, that is a great idea and I can’t wait to try it with chicken salad or egg salad to get rid of the bread. Thanks
You are so welcome, enjoy!
Yum! I’m adding this to my Whole30 recipe list (minus the cheese!)
I hope you enjoy the recipe, Gina!
My family loved this! Thank you for such a light and flavorful meal!
Thrilled you enjoyed it, Jane!