Taco Zucchini Boats

  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 3 1x


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



  • 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)


  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.


  • 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