Servings
Font
Back
0 from 33 votes

Ground Turkey Stuffed Zucchini Boats

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!

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4 servings
Calories: 411 kcal
Course: Lunch
Cuisine: Mexican , International

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

    Cup of Yum
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease a casserole dish.
  2. 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.
  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.
  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.
  5. Stir in the taco seasoning (or chili powder, ground cumin, and paprika), salt, and pepper.
  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.
  7. Taste and adjust seasonings as needed.
  8. Evenly spoon the turkey-quinoa mixture into each zucchini boat. Bake for 15 minutes.
  9. 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.
  10. Garnish with fresh cilantro and serve with salsa, guacamole, or sour cream. Enjoy your flavorful zucchini boats.

Notes

  • 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.
  • 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.
  • Quinoa Substitution: Swap with rice, couscous, bulgur, or lentils.
  • Zucchini Substitution: Try yellow summer squash.
  • Dairy-Free: For a dairy-free option, simply omit the cheese or substitute it with your favorite plant-based shredded cheese.
  • Freezing: 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.
  • 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.

Nutrition Information

Calories 411kcal (21%) Carbohydrates 32g (11%) Protein 32g (64%) Fat 18g (28%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Cholesterol 98mg (33%) Sodium 838mg (35%) Potassium 1126mg (32%) Fiber 6g (24%) Sugar 7g (14%) Vitamin A 915IU (18%) Vitamin C 47mg (52%) Calcium 195mg (20%) Iron 4mg (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 411

% Daily Value*

Calories 411kcal 21%
Carbohydrates 32g 11%
Protein 32g 64%
Fat 18g 28%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 5g 25%
Cholesterol 98mg 33%
Sodium 838mg 35%
Potassium 1126mg 24%
Fiber 6g 24%
Sugar 7g 14%
Vitamin A 915IU 18%
Vitamin C 47mg 52%
Calcium 195mg 20%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.