Dairy-Free Taco Zucchini Boats

Protein packed and dairy-free, these taco zucchini boats are perfect for a quick and easy healthy weeknight dinner.

Baking dish filled with turkey taco zucchini boats topped with avocado, jalapeño and tomato. Dish on a kitchen towel.

Baking dish filled with turkey taco zucchini boats topped with avocado, jalapeño and tomato. Bowl of blue tortilla chips in a bowl next to the dish.

Baking dish filled with turkey taco zucchini boats topped with avocado, jalapeño and tomato. Plate next to the dish, topped with a zucchini boat and with tortilla chips. Two forks are to the side.

Back to this delicious recipe! Weeknight dinners have to check three boxes for me: fast, loaded with protein and veggies and tasty! I successfully did that with these zucchini boats and Brandless made it super simple.

Where’s the cheese? I know, I know — most zucchini boat recipes call for a ton of cheese, but I kept these boats dairy free because sometimes all that cheese is just a little too much, ya feel me? And please don’t hate me, but I’m simply not a huge cheese person. Of course, you can always add a little cheese if that’s your thing. Read the notes in the recipe for more details about that.

Baking dish filled with turkey taco zucchini boats topped with avocado, jalapeño and tomato.

 

If you try these taco zucchini boats be sure to leave a comment and star rating below letting me know how they turned out. Your feedback is so helpful for the EBF community!

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Taco Zucchini Boats


  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 3

Description

Protein packed and dairy-free, these taco zucchini boats are perfect for a quick and easy healthy weeknight dinner. 


Ingredients

  • 1 clove minced garlic
  • 1/2 yellow onion, chopped
  • 1 lb ground turkey
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon sea salt
  • 1 cup chunky salsa
  • 1 Tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 cup canned black beans, drained and rinsed
  • 3 zucchini squash
  • chopped tomatoes, avocado and jalapeño, for serving
  • tortilla chips and extra salsa, for serving
  • Mexican cheese, dairy-free or regular (optional)

Instructions

  1. Preheat oven to 400° F.
  2. Place a large nonstick skillet over medium-high heat. Add the onion, garlic and ground turkey into the skillet. Season with salt and pepper. Cook for 8 to 10 minutes, breaking apart with a wooden spoon or spatula while it cooks. Add black beans, chili powder, cumin and salsa. Cook 2-3 minutes additional minutes.
  3. Meanwhile, as the turkey cooks cut the zucchini in half, lengthwise. Use a spoon to scoop the seeds and center out of each zucchini half, leaving about ¼ inch thick zucchini boat.
  4. Place the zucchini (cut-side up) in a 9X13 baking dish. Spoon the turkey mixture into the six zucchini boats.
  5. Cover the baking dish with foil. Bake for 20-30 minutes or until zucchini boats are heated throughout and zucchini is cooked a bit, but not too soft/limp.
  6. Remove foil and serve boats with tomatoes, avocado and jalapeño slices.
  7. Serve with chips and salsa, if desired.

Notes

  • If you decide to use cheese, sprinkle a little on each zucchini boat before covering the baking dish with foil and baking as directed.
  • Category: Lunch/Dinner
  • Method: Bake
  • Cuisine: Mexican

Keywords: taco zucchini boats

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    5 comments
  1. I made this recipe tonight, as part of my meal prep. It is so good! It is so simple, and quick, but still very flavorful. I served the meat mixture with rice instead of the zucchini, and it reminded me of a healthier version of a Chipotle burrito bowl.

  2. This is a recipe my girlfriend would love. She enjoy cutting out bread and stuff like that and replace it with veggies. I can no longer go to In-n-out without her changing my order to a burger with lettuce instead of buns. Part of me doesn’t want to show her this but I have to because even I’m curious about tasting this!

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