4-Ingredient Turkey Zucchini Boats

One of the best things about Monday is that it’s followed by Tuesday. More specifically: Taco Tuesday. Now, Mexican food isn’t inherently unhealthy – you’ve got some rice and beans, your protein of choice, and usually some veggies. But it’s also pretty easy to load it up with excess fat, simple carbs, and sodium, especially if you’re eating out. That’s where these turkey zucchini boats come in to save the day. They have all the same flavors as your favorite taco recipe, but with a much healthier twist!

For this stuffed zucchini boats recipe, we toss the tortillas and swap in baked zucchini, giving you an easy way to add more veggies into your day. Then, we fill the gourds with lean ground turkey for a protein that’s not weighted down with unnecessary fat. Finally, we top things off with some fresh pico de gallo and cheese. That’s right, you can still enjoy your healthier tacos with cheese!

These modifications allow you to enjoy your Taco Tuesday (or any day you’re craving Mexican-inspired food) and still fuel your body with wholesome, healthy ingredients. Because why should you weigh yourself down with a greasy dinner when you can get all the flavor for a portion of the calories?

Whip up this dish for home cooked dinner, or prep it a head of time for a satisfying week of lunches. This zucchini boats recipe only requires four ingredients and minimal prep time, so you really can’t go wrong with trying it out! Just make sure that when you’re shopping for ingredients, you choose fresh pico de gallo. The best option will include mostly tomatoes, onions, cilantro, and maybe some peppers. It’s so easy to make your own homemade version, too! Check out our favorite pico de gallo recipe to add to the top of your stuffed zucchini boats.

Zucchini Boats

Zucchini Boats
5 from 1 vote
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Stuffed Zucchini Boats

These zucchini boats make you feel like you're eating tacos for lunch - only healthier! 

Course Main Course
Cuisine Mexican
Keyword zucchini boats
Prep Time 15 minutes
Cook Time 41 minutes
Total Time 56 minutes
Servings 4 servings
Calories 348 kcal
Author Openfit

Ingredients

  • Nonstick cooking spray
  • 8 small zucchini cut in half lengthwise
  • 1 lb. ground turkey breast raw, 93% lean
  • 4 cups fresh tomato salsa (pico de gallo) divided use
  • Sea salt (or Himalayan salt) and ground black pepper to taste; optional
  • 2 oz shredded Cheddar cheese approx. ½ cup

Instructions

  1. Preheat oven to 400º F.


  2. Lightly coat 13 x 9-inch baking dish with spray. Set aside.


  3. Remove inner flesh from zucchini halves using a spoon (or melon baller). Chop zucchini flesh and set aside.

  4. Place zucchini halves in baking dish, cut side up. Set aside.


  5. Heat medium nonstick skillet, lightly coated with spray, over medium-high heat.


  6. Add turkey; cook, stirring frequently to break up turkey, for 4 to 5 minutes, or until no longer pink. 


  7. Add cups salsa and zucchini flesh. Season with salt and pepper (if desired); cook, stirring frequently, for 8 to 10 minutes, or until salsa is incorporated into the turkey.

  8. Evenly divide turkey mixture into sixteen zucchini halves. Top evenly with cheese. Bake for 20 to 25 minutes, or until zucchini is tender-crisp and cheese is melted. 

  9. Top evenly with remaining ½ cup salsa.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutrition Facts
Stuffed Zucchini Boats
Amount Per Serving (2 boats)
Calories 348 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 6g 30%
Cholesterol 99mg 33%
Sodium 1016mg 42%
Total Carbohydrates 24g 8%
Dietary Fiber 2g 8%
Sugars 14g
Protein 28g 56%
* Percent Daily Values are based on a 2000 calorie diet.