Dairy-Free Taco Zucchini Boats

DF GF

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

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

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

Dairy-Free Zucchini Boats

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? 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.

Here’s What You Need

  • garlic – fresh garlic is key here for optimal flavor. Of course you can take a shortcut method and buy peeled garlic, jarred minced garlic or frozen crushed garlic cubes. I just wouldn’t recommend swapping the fresh garlic for garlic powder.
  • yellow onion – adds a mild flavor. Feel free to use red onion if you want a stronger taste.
  • ground turkey –  I used ground turkey in this recipe but any ground meat would work! You could do ground chicken or ground beef. And if you’re vegetarian or vegan, you could use lentils, crumbled tempeh or tofu.
  • black pepper and sea salt – to season.
  • chunky salsa – use whatever heat type you prefer! I love spice so I used a hot salsa. The creamy bites of avocado were the perfect contrast to the spicy bites. Having said that, if you don’t like that much heat, mild salsa is just as delicious!
  • chili powder, ground cumin – these spices are essential to get that Mexican flavor we’re going for.
  • black beans – drain and rinse your black beans first!
  • zucchini squash –  this recipe is perfect to use up the abundance of zucchini that’s likely exploding from your garden! You need 3 medium zucchini.
  • tomatoes, avocado and jalapeño – top your zucchini boats with these fresh ingredients right as you’re serving.
  • tortilla chips and extra salsa – the perfect side dish for these zucchini boats.
tip!
If you decide to use cheese, sprinkle a little on each zucchini boat before covering the baking dish with foil and baking as directed.
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.

How to Make Taco Zucchini Boats

This recipe comes together quickly and makes for such an easy weeknight meal!

  1. Preheat your 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 additional minutes.
  2. 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.
  3. Place the zucchini (cut-side up) in a 9X13 baking dish. Spoon the turkey mixture into the six zucchini boats.
  4. Cover the baking dish with foil. Bake for 20 to 30 minutes or until zucchini boats are heated throughout and zucchini is cooked a bit, but not too soft/limp.
  5. Remove foil and serve boats with tomatoes, avocado and jalapeño slices.
  6. Serve with chips and salsa, if desired.
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.

What to Serve With Zucchini Boats

These zucchini boats stand alone as an easy weeknight meal, but if you want to serve them alongside another dish, here are some ideas! They’d also be great washed down with a Skinny Margarita!

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

More Mexican Inspired Dishes

Taco Zucchini Boats

5 from 7 votes
Protein packed and dairy-free, these taco zucchini boats are perfect for a quick and easy healthy weeknight dinner. 
View from above of baking dish filled with turkey taco zucchini boats topped with avocado, jalapeño and tomato. Dish on a kitchen towel.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 3

Ingredients

  • 1 clove minced garlic
  • ½ yellow onion, chopped
  • 1 lb ground turkey
  • ½ teaspoon black pepper
  • ¼ 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.

Nutrition

Serving: 1/3 of recipe, no toppings Calories: 388kcal Carbohydrates: 30g Protein: 39g Fat: 14g Saturated Fat: 3g Polyunsaturated Fat: 4g Monounsaturated Fat: 4g Cholesterol: 104mg Sodium: 979mg Potassium: 1493mg Fiber: 9g Sugar: 12g
Course: Lunch/Dinner
Cuisine: Mexican
Keyword: taco zucchini boats

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    11 comments
    1. FRederique
      August 21, 2021 AT 2:56 pm

      5 stars
      Made this recipe for lunch and loved it! I Used ground plant protein instead of turkey. Wish the calories were listed with the recipe.

    2. Frederique
      August 14, 2021 AT 12:29 pm

      Looks good but disappointed that amount of calories is not indicated…

    3. Elly
      September 1, 2020 AT 12:28 pm

      5 stars
      Awesome recipe! I saw another comment that said this, but I substituted quinoa for the turkey and it worked great!

      1. Brittany Mullins
        September 1, 2020 AT 9:39 pm

        So glad you enjoyed these zucchini boats, Elly! I’m glad you saw that comment and that the boats turned out for you. I appreciate you coming back to leave a comment + star rating. <3

    4. abby
      August 28, 2020 AT 7:54 pm

      5 stars
      i’m vegan so i made this recipe using quinoa instead and it was AMAZING! just like all ebf recipes! i know i can always count on brittneys recipes to be out of this world and my family always knows they can get excited when i tell them it’s an ebf recipe bc they know it will be great!

      1. Brittany Mullins
        August 30, 2020 AT 7:42 pm

        Ahh that makes me so happy to hear, Abby!! So pumped this recipe was a hit! Thanks for making it and for coming back to share the subs you made. It’s super helpful for other readers. 🙂

    5. allison
      June 10, 2019 AT 6:44 pm

      5 stars
      Delicious! We loved these and will absolutely be adding these to the dinner rotation.

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