Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 medium zucchini (about 2 1/2 lb total)
- 2 tbsp olive oil, divided
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
- 1 lb ground turkey or 2 (15 oz) cans black beans, drained and rinsed
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 cup low-sodium chicken broth or vegetable broth
- 1 cup corn kernels (fresh or frozen)
- 1 cup diced tomatoes (fresh) or 1 (10 oz) can diced tomatoes, drained
- 1 cup (4 oz) shredded Monterey Jack or cheddar
- 1 avocado, sliced or diced
- 1/2 cup salsa
- Optional: 1/4 cup chopped cilantro, 1 lime cut into wedges
Do This
- 1) Heat oven to 425°F. Halve zucchini lengthwise; scoop centers (leave a 1/4-inch rim).
- 2) Brush boats with 1 tbsp oil, season with salt/pepper, and bake cut-side up 10 minutes.
- 3) Sauté onion in 1 tbsp oil 4 minutes; add garlic 30 seconds.
- 4) Add turkey (brown 6–8 minutes) or beans (warm 2 minutes). Stir in spices.
- 5) Add broth, tomatoes, and corn; simmer 3–4 minutes until thickened. Adjust salt.
- 6) Fill zucchini, top with cheese, bake 10–12 minutes until tender and melty.
- 7) Top with avocado and salsa (plus cilantro/lime if using). Serve hot.
Why You’ll Love This Recipe
- Taco-night flavors in a lighter, veggie-forward dinner.
- Flexible: make it with ground turkey or keep it vegetarian with black beans.
- Everything comes together in about 50 minutes, with easy weeknight steps.
- Great for topping bars: everyone can add salsa, avocado, cilantro, and more.
Grocery List
- Produce: 4 medium zucchini, 1 yellow onion, 2 garlic cloves, 1 avocado, cilantro (optional), 1 lime (optional), fresh tomatoes (if using instead of canned)
- Dairy: 1 cup shredded Monterey Jack or cheddar
- Meat (optional): 1 lb ground turkey
- Canned & Frozen: corn kernels (fresh or frozen), diced tomatoes (optional), black beans (optional), salsa, broth (chicken or vegetable)
- Pantry & Spices: olive oil, kosher salt, black pepper, chili powder, ground cumin, smoked paprika, dried oregano, garlic powder
Full Ingredients
For the zucchini boats
- 4 medium zucchini (about 2 1/2 lb total)
- 2 tbsp olive oil, divided
- 1/2 tsp kosher salt (plus more to taste)
- 1/4 tsp black pepper
For the taco-style filling (choose one)
- Option A (Turkey): 1 lb ground turkey (93% lean recommended)
- Option B (Vegetarian): 2 (15 oz) cans black beans, drained and rinsed
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 cup low-sodium chicken broth (for turkey) or vegetable broth (for beans)
- 1 cup corn kernels (fresh or frozen)
- 1 cup diced tomatoes (fresh) or 1 (10 oz) can diced tomatoes, drained
For topping and serving
- 1 cup (4 oz) shredded Monterey Jack or cheddar
- 1 avocado, sliced or diced
- 1/2 cup salsa (chunky salsa works especially well)
- Optional: 1/4 cup chopped fresh cilantro
- Optional: 1 lime, cut into wedges
Step-by-Step Instructions
Step 1: Preheat the oven and prep the zucchini
Preheat your oven to 425°F. Line a rimmed baking sheet with parchment paper (or lightly oil it).
Trim the ends off the zucchini. Slice each zucchini in half lengthwise to make 8 boats. Use a spoon to scoop out the center flesh, leaving a sturdy 1/4-inch rim all around so the boats hold their shape. (You can discard the scooped flesh or save it for another use like adding to soups or scrambling into eggs.)
Step 2: Par-bake the zucchini boats
Arrange the zucchini halves cut-side up on the baking sheet. Brush with 1 tbsp of the olive oil and season with 1/2 tsp kosher salt and 1/4 tsp black pepper.
Bake for 10 minutes. This jump-starts the cooking so the zucchini turns tender without getting waterlogged after you add the filling.
Step 3: Sauté the onion and garlic
While the zucchini par-bakes, heat the remaining 1 tbsp olive oil in a large skillet over medium heat.
Add the diced onion and cook, stirring occasionally, for 4 minutes until softened. Add the minced garlic and cook for 30 seconds, just until fragrant (don’t let it brown).
Step 4: Cook the turkey or warm the beans
If using ground turkey: Add 1 lb ground turkey to the skillet. Cook for 6–8 minutes, breaking it up with a spoon, until it’s cooked through and no longer pink.
If using black beans: Add the drained and rinsed beans. Cook for 2 minutes to warm them through, stirring often. For a more “taco-meat” texture, lightly mash about 1/3 of the beans with the back of your spoon.
Step 5: Season, then simmer with tomatoes and corn
Stir in the spices: 1 tbsp chili powder, 2 tsp cumin, 1 tsp smoked paprika, 1 tsp oregano, and 1/2 tsp garlic powder. Cook for 30 seconds to toast the spices.
Pour in 1/2 cup broth and stir well, scraping up any flavorful bits from the pan. Add the 1 cup tomatoes and 1 cup corn. Simmer for 3–4 minutes until the mixture thickens slightly and looks scoopable (not soupy). Taste and add more salt and pepper if needed.
Step 6: Fill the boats and bake with cheese
Remove the zucchini from the oven. Spoon the filling evenly into each zucchini half (you’ll have a generous mound). Sprinkle 1 cup shredded cheese over the tops.
Return to the oven and bake for 10–12 minutes, until the zucchini is tender when pierced with a fork and the cheese is fully melted. If you want more browning on top, broil for 1–2 minutes (watch closely).
Step 7: Add fresh toppings and serve
Let the zucchini boats rest for 3 minutes so the filling sets slightly. Top with avocado and a spoonful of salsa. Finish with cilantro and a squeeze of lime if you like.
Serve warm. Two boats per person is usually just right, especially with a simple side salad or rice on the side for bigger appetites.
Pro Tips
- Don’t over-scoop. Leaving a 1/4-inch rim keeps the boats sturdy and helps them hold the filling.
- Keep the filling thick. Simmer until the mixture is scoopable. If it looks watery, simmer 1–2 minutes longer.
- Cheese timing matters. Adding the cheese for the final bake prevents it from overcooking while the zucchini softens.
- Want less moisture? After scooping, sprinkle the zucchini lightly with salt and let sit 10 minutes, then blot dry before par-baking.
- Make it family-style. Put salsa, avocado, lime, and cilantro on the table so everyone can top their own.
Variations
- Spicy: Add 1 minced jalapeño with the onion, or stir 1–2 tsp chipotle in adobo into the filling.
- Extra hearty: Stir in 1 cup cooked rice (or cooked quinoa) at the end of Step 5, then taste and add an extra pinch of salt.
- Dairy-free: Skip the cheese and finish with extra avocado plus a drizzle of your favorite dairy-free queso or creamy salsa.
Storage & Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on a baking sheet at 375°F for 12–15 minutes, or microwave in 30-second bursts until hot.
Make-ahead tip: The filling can be made up to 3 days ahead and refrigerated. When ready to eat, par-bake the zucchini, warm the filling in a skillet with a splash of broth, assemble, and bake as directed.
Freezing: Freeze the cooked filling (turkey or beans) for up to 3 months. Thaw overnight in the fridge and reheat before stuffing. (Zucchini boats are best baked fresh for the best texture.)
Nutrition (per serving)
Approximate, per serving (2 zucchini boats), made with ground turkey: 380 calories; 29 g protein; 19 g carbohydrates; 19 g fat; 6 g fiber; 620 mg sodium. Values vary by brand of salsa, cheese, and turkey/beans used.
