These delicious taco-seasoned ground turkey stuffed zucchini boats are filled with a cheesy, saucy quinoa, and turkey filling and pack 32 grams of protein per serving. An easy, under 30-minute, healthy weeknight dinner and meal prep recipe!
Easy stuffed zucchini boat recipe
Are you a fan of ground turkey recipes? I sure am! They're a fantastic source of lean protein and incredibly versatile. While I adore turkey stuffed bell peppers and Turkey Taco Stuffed Sweet Potatoes, today we're whipping up my go-to stuffed zucchini boats. Filled with a mouthwatering Southwestern-inspired ground turkey and quinoa mix, they're bursting with flavor, simple to prepare, and a wonderful addition to your healthy recipe lineup.
These turkey, quinoa, and corn-stuffed zucchini boats are packed with flavor, taste amazing, and are easy to prepare. Best of all, any level cook can make this healthy dinner recipe!
These zucchini boats are balanced and flavorful. Tender zucchini, seasoned turkey, and melted cheese make a satisfying dish. Everyone, including kids, will love it.
These stuffed zucchini boats are healthy, nourishing, protein-rich, and gluten-free-a perfect meal prep option. I cannot wait to hear what you think of this recipe!
Why you'll love this healthier recipe:
- Quick & Easy: Zucchini boats take under 30 minutes to make.
- Healthy Stuffing: They're stuffed with lean ground turkey, quinoa, and veggies.
- Under 30 Minutes: Easy weeknight dinner recipe.
- High Protein: This recipe has 32 grams per serving.
- Versatile: Easily customizable to fit various tastes and dietary needs.
- Gluten-Free: It's 100% gluten-free stuffed zucchini.
- Dairy-Free Option: Easily make this recipe dairy-free.
- Secretly Healthy: Packed with lots of hidden vegetables.
- Meal Prep: Perfect for lunch and meal prep dinners.
- Family & Guest Approved: Loved by all ages and perfect for entertaining.
- Try these Mexican stuffed bell peppers or these chicken parmesan stuffed sweet potatoes next!
Ingredients needed
You only need a handful of simple ingredients to make these stuffed zucchini boats. They're made with ground turkey, taco seasoning, salsa, and a few other ingredients; easy to cook, healthy, protein-packed, and perfect for meal prepping. Here is a list of everything you need so you are prepared:
- Zucchini: I reccomend grabbing medium-sized ones so you can easily stuff them. They are the perfect nutritious and low-carb base.
- Olive Oil: To sauté onions and garlic. Avocado oil is also a good option.
- Yellow Onion: Adds sweetness and depth when sautéed. You can also use white or sweet onion.
- Garlic: Freshly minced garlic is always best!
- Ground Turkey: Provides lean protein, keeping the dish light and healthy. You can also use ground chicken, pork, or beef if you prefer.
- Taco Seasoning: For the best Mexican, Southwestern flavor. You can use store-bought taco seasoning or make your own with chili powder, ground cumin, and paprika (I left the recipe at the bottom of this post).
- Salt and Pepper: Balances flavors throughout the dish.
- Diced Tomatoes (or Salsa): Adds moisture and flavor to the filling.
- Quinoa: Adds texture, fiber, carbs, and a little protein to the filling.
- Corn: For nutrients and a slightly sweet flavor, I recommend using frozen corn for ease of preparation, but you can certainly use fresh corn on the cobb or canned corn.
- Fresh Cilantro: Adds freshness and herbal flavor.
- Limes: Lime juice adds brightness and acidity. I highly recommend using freshly squeezed lime juice, not boxed.
- Cheese: I love using sharp cheddar or a Mexican blend; it melts over the zucchini boats for richness and a cheesy finish.
Kitchen tools needed
Here is a quick list of all the kitchen tools you'll need to make these ground turkey-stuffed zucchini boats:
- Large baking sheet
- Spoon
- Large saute pan
- Spatula or wooden spoon
- Measuring Tools
How to make ground turkey stuffed zucchini boats
Stuffed zucchini is a super easy recipe to make. These ones are stuffed with a cheesy, saucy ground turkey and quinoa filling. Here are detailed step-by-step instructions with pictures for visual reference so any level cook can make this recipe; just scroll to the bottom of this post for the full recipe and ingredient measurements.
Step 1:
First, preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease a casserole dish.
Step 2:
Then, carefully cut each zucchini in half lengthwise and trim off the ends. Use a spoon to scoop out the inside, leaving at least a ¼-inch thick rim, creating a boat-like shape. Arrange the zucchini halves cut side up, side by side, on the prepared baking sheet or in a casserole dish.
Step 3:
In a large non-stick pan over medium heat, heat 1 to 2 tablespoons of olive oil. Add the chopped onion and cook until translucent, about 3 minutes. Add the minced garlic and cook for an additional minute until fragrant.
Step 4:
Push the onions to the side and add the ground turkey to the pan. Cook for 4 to 6 minutes until it is no longer pink, breaking up the meat with a spatula as it cooks.
Step 5:
Stir in the taco seasoning (or chili powder, ground cumin, and paprika), salt, and pepper.
Step 6:
Add the diced tomatoes (or salsa), cooked quinoa, corn, cilantro, and lime juice to the pan. Stir and let cook for 1 to 2 minutes. TIP: the filling should be saucy. If needed, add up to ½ cup of water to adjust the consistency of the mixture; it should be moist but not soupy. Then, taste and adjust seasonings as needed.
Step 7:
Evenly spoon the turkey-quinoa mixture into each zucchini boat. Bake for 15 minutes. Then, carefully remove from the oven, top with cheddar cheese, and return to the oven for another 10 to 15 minutes, or until the filling is heated through and the cheese is bubbly and melted.
Step 8:
Finally, garnish with fresh cilantro and serve with salsa, guacamole, or sour cream. Enjoy your flavorful zucchini boats stuffed with a Mexican-inspired ground turkey and quinoa filling.
Expert recipe tips for stuffed zucchini:
- Prep the Zucchinis Properly: Take care to scoop out the zucchini flesh, leaving a sturdy shell to hold the filling. This ensures the boats hold their shape and don't become too mushy after baking.
- Filling Flavor Check: Taste your turkey quinoa filling before stuffing the zucchini. Adjust spices and flavors as needed while it's cooking on the stove to suit your preference.
- Cheesy Addition: Sprinkle cheese on top to enhance the flavor. For dairy-free options, consider skipping or using plant-based cheese alternatives.
- Protein Substitution: If ground turkey isn't your preference or available, try ground chicken, pork, or beef.
- Make Ahead: You can prepare the filling ahead of time and store it in the refrigerator for up to two days. When ready to serve, simply stuff the zucchini boats and bake as directed.
- Experiment with Toppings: Get creative with toppings! Try adding a dollop of guacamole, salsa, Greek yogurt, or a drizzle of hot sauce before serving for an extra kick of flavor.
Easy ingredient substitutions:
Here are some easy ingredient substitutions for this stuffed zucchini recipe. I recommend swapping only one or two ingredients so the entire recipe stays the same.
- Ground Turkey Substitution: Swap ground turkey with ground chicken, pork, or beef, or use plant-based alternatives like lentils.
- Quinoa Substitution: Swap with rice, couscous, bulgur, or lentils.
- Corn Substitution: You can substitute with chickpeas, shredded carrots, or peas, or you can omit the corn altogether.
- Cheese Substitution: Choose vegan cheese or switch cheddar with mozzarella, feta, or goat cheese.
- Tomatoes/Salsa Substitution: Use tomato sauce or homemade salsa instead.
- Spices Substitution: Combine chili powder, cumin, paprika, garlic, and onion powder for a homemade taco seasoning. The exact recipe is below.
- Zucchini Substitution: Try yellow summer squash.
What to serve with zucchini boats:
There are many delicious options to serve with these stuffed zucchini boats. Here are a few ideas:
- Side Salad - try this simple carrot cucumber salad
- Grilled Vegetables
- Rice or Quinoa
- Guacamole or Avocado
- Sautéed Greens
- Cauliflower Rice
- Cornbread or Garlic Bread
- Fruit Salad
- Bean Salad
- Roasted Potatoes or Smashed Potatoes
- Sweet Potatoes Wedges or Fries
Frequently Asked Questions
How do you make taco seasoning from scratch?
To make taco seasoning for this recipe, simply combine 2 teaspoons of chili powder, 1 teaspoon of ground cumin, and 1 teaspoon of paprika. Mix well, and your homemade taco seasoning is ready to use! Adjust the quantities according to your taste preferences for spice level and flavor intensity.
Can I use different proteins other than ground turkey?
Absolutely! If you don't have ground turkey on hand or prefer a different protein, you can use ground chicken, pork, beef, or even plant-based alternatives like lentils or crumbled tofu.
Can I make this recipe dairy-free?
Yes! For a dairy-free option, simply omit the cheese or substitute it with your favorite plant-based shredded cheese.
Can I make them vegetarian?
You can easily make them vegetarian by omitting the ground turkey and adding an additional 1 cup of cooked quinoa, transforming this into a vegetarian stuffed zucchini boat recipe.
Do they keep well for meal prep?
This recipe is perfect for meal prep. After cooling the ground turkey-stuffed zucchini boats to room temperature, store them in individual plastic containers in the refrigerator. They'll stay fresh for up to five days. To enjoy, simply reheat in the microwave for 1-2 minutes until warm.
Can I freeze zucchini boats?
While it's best to enjoy zucchini boats fresh, you can freeze them after baking. Allow them to cool completely, then wrap each boat individually in plastic wrap and place them in an airtight container or freezer bag. They can be frozen for up to 3 months. To reheat, thaw them in the refrigerator overnight and then bake in the oven until heated through.
How to store and reheat stuffed zucchini boats:
Storing: Place leftover zucchini boats in an airtight container and refrigerate for up to 5 days.
Reheating: When ready to eat, reheat in the oven at 350°F for 5-10 minutes or microwave for 1-3 minutes.
If you love this recipe, try these recipes next!
- Turkey Taco Stuffed Sweet Potatoes
- Healthy Chicken Parm Stuffed Sweet Potatoes
- Turkey Meatballs with Lemony Rice
- Greek Feta Turkey Burgers
- Zucchini Turkey Meatballs
- Best Healthy Chili Recipe
- Taco Lettuce Wraps
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Ground Turkey Stuffed Zucchini Boats
Ingredients
- 4 medium zucchinis
- 1 to 2 tablespoon of extra virgin olive oil
- 1 small yellow onion, finely chopped
- 3 large garlic cloves, minced
- 1 pound of ground turkey, 94% lean
- 1 ½ tablespoon of taco seasoning, OR 2 teaspoons of chili powder + 1 teaspoon of ground cumin + 1 teaspoon of paprika
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup salsa (medium or spicy) , OR canned diced or fire-roasted tomatoes
- ½ cup water, for adjusting consistency, see step 6
- 1 cup of cooked quinoa, microwaved quinoa for ease, or prepared according to package directions
- 1 cup of fresh or frozen or canned corn, I like frozen corn
- ½ cup fresh cilantro, roughly chopped
- Juice of 1 large lime
- ½ cup of cheddar or Mexican blend cheese
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease a casserole dish.
- Carefully cut each zucchini in half lengthwise and trim off the ends. Use a spoon to scoop out the inside, leaving at least a ¼-inch thick rim, creating a boat-like shape. Arrange the zucchini halves cut side up, side by side on the prepared baking sheet, or in a casserole dish.
- In a large non-stick pan over medium heat, heat 1 to 2 tablespoons of olive oil. Add the chopped onion and cook until translucent, about 3 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Push the onions to the side and add the ground turkey to the pan. Cook for 4 to 6 minutes until it is no longer pink, breaking up the meat with a spatula as it cooks.
- Stir in the taco seasoning (or chili powder, ground cumin, and paprika), salt, and pepper.
- Add the diced tomatoes (or salsa), cooked quinoa, corn, cilantro, and lime juice to the pan. Stir and let cook for 1 to 2 minutes. TIP: the filling should be saucy. If needed, add up to ½ cup of water to adjust the consistency of the mixture; it should be moist but not soupy.
- Taste and adjust seasonings as needed.
- Evenly spoon the turkey-quinoa mixture into each zucchini boat. Bake for 15 minutes.
- Carefully remove from the oven, top with cheddar cheese, and return to the oven for another 10 to 15 minutes, or until the filling is heated through and the cheese is bubbly and melted.
- Garnish with fresh cilantro and serve with salsa, guacamole, or sour cream. Enjoy your flavorful zucchini boats.
Notes
Nutrition
I only recommend products I love and use myself. In full disclosure, I may receive a small compensation for purchasing a product I recommend. Thank you for supporting Healthful Blondie!
Sharing is caring!
Carolyn Gordon says
We thought this dish was delicious. However, my comments have to do with the timings for prep (5), cook (25), and total time (30). There is no way this dish will take 30 minutes from start to finish unless everything was done ahead of time and ready to throw in the oven (was this the basic intent of an easy weeknight dinner?). We would also prefer to have the zucchini shells pre-cooked a little. Otherwise, a very tasty, easy and healthy recipe.
Annabell says
One of my favorite dinner's from Tati yet! This is really delicious and easy to make. Highly recommend trying, I even used ground chicken and it was perfect.
Tati Chermayeff says
So pumped to hear this!!
Saskia C says
such a creative and delicious recipe!!!!!
Ashley I says
These zucchini boats are my new favorite healthy dinner! They are also the best for leftovers the next day!