Go Back

Ground Turkey Taco Stuffed Zucchini - A Fresh, Flavorful Weeknight Dinner

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 medium zucchini (firm and similar in size)
  • 1 pound ground turkey (93% lean works well)
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced (any color)
  • 1 cup canned black beans, drained and rinsed
  • 3/4 cup corn kernels (frozen and thawed, or canned and drained)
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika (optional but recommended)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/2 cup tomato sauce or mild salsa
  • 1/2 cup shredded cheese (cheddar, Monterey Jack, or a blend)
  • 2 tablespoons olive oil, divided
  • Fresh toppings: chopped cilantro, diced tomatoes, sliced green onions, sliced jalapeños, salsa, and lime wedges
  • Optional garnishes: sour cream or Greek yogurt, avocado

Method
 

  1. Prep the zucchini boats. Preheat your oven to 400°F (200°C). Slice the zucchini in half lengthwise. Use a spoon to scoop out the center flesh, leaving about 1/4 inch around the edges to form boats. Roughly chop about half of the scooped flesh to add to the filling and discard the rest if it’s too seedy.
  2. Season and par-bake the zucchini. Place the zucchini halves cut side up on a baking sheet. Drizzle with 1 tablespoon olive oil and a pinch of salt and pepper. Bake for 10–12 minutes to soften slightly while you make the filling.
  3. Cook the turkey. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion and bell pepper; cook 3–4 minutes until they start to soften. Add the ground turkey, breaking it up with a spoon, and cook until no longer pink, about 5–7 minutes.
  4. Add aromatics and spices. Stir in the garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook 1 minute until fragrant.
  5. Build the filling. Add the chopped zucchini flesh, black beans, and corn. Stir in the tomato sauce or salsa. Simmer 2–3 minutes to thicken slightly. Taste and adjust salt and spices if needed. The mixture should be hearty and not soupy.
  6. Stuff and top. Spoon the turkey mixture into the par-baked zucchini boats, mounding it slightly. Sprinkle evenly with shredded cheese.
  7. Bake to finish. Return the baking sheet to the oven and bake 10–12 minutes, until the zucchini are tender and the cheese is melted and lightly golden.
  8. Garnish and serve. Let cool for 3–5 minutes. Add fresh toppings like cilantro, diced tomatoes, green onions, jalapeños, and a squeeze of lime. Serve with salsa, and a dollop of sour cream or Greek yogurt if you like.