Dairy-Free Taco Zucchini Boats

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

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.

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!

Taco Zucchini Boats

Brittany Mullins

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

5 from 6 votes

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Prep Time 15 mins

Cook Time 30 mins

Course Lunch/Dinner

Cuisine Mexican

Servings 3

Ingredients

  

1x2x3x

• 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

 

• Preheat oven to 400° F.
• 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.
• 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.
• Place the zucchini (cut-side up) in a 9X13 baking dish. Spoon the turkey mixture into the six zucchini boats.
• 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.
• Remove foil and serve boats with tomatoes, avocado and jalapeño slices.
• 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.

Keyword taco zucchini boats

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