Ground Turkey Zucchini Boats Recipe
This zucchini boats recipe has been a favorite in our weekly rotation lately, especially with zucchini being in season right now. With bold southwest flavors, melty cheese, and a creamy lime yogurt drizzle on top, I could not be more obsessed! And as a busy mom of 3, the fact that I can get my kids to actually eat zucchini with this meal is a win I’ll take any day.
I’ve tested this recipe so many different ways and this version is by far my favorite. It’s hearty, high-protein, and so SO good. I also love that the drizzle sauce brings it all together with just a few ingredients! It’s one of those dinner recipes that feels and looks elevated, but it’s actually incredibly easy to make. You guys are going to love this one!
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Ingredients
For the Zucchini Boats
- Zucchini – Small zucchini work best here so the boats aren’t too wide. Be sure to scoop out the center to create space for the filling.
- Avocado Oil – Used to roast the zucchini and sauté the filling. Olive oil works too!
- Red Onion & Red Bell Pepper – Add flavor, color, and a slight crunch to the filling.
- Garlic – Fresh minced garlic really boosts the savory flavor.
- Lean Ground Turkey – I used 93% lean, but any kind works. Ground chicken is a great alternative!
- Black Beans – Adds fiber and a little extra plant-based protein.
- Chili Powder, Paprika, Garlic Powder, Sea Salt, Black Pepper – This simple blend gives the filling its warm, southwest-inspired flavor.
- Plain Greek Yogurt – Stirred into the filling for a creamy texture. Sour cream would work as well.
- Mexican Cheese Blend – Melts beautifully over the top. Use dairy-free cheese if needed!
For the Drizzle Sauce & Toppings
- Plain Greek Yogurt – Acts as the base for the creamy drizzle.
- Chili Powder & Paprika – Adds color and a little kick.
- Lime Juice – Brightens everything up!
- Sea Salt – Just a pinch.
- Avocado – Sliced for topping. Totally optional but adds healthy fats and creaminess.
- Fresh Cilantro or Parsley – A fresh finishing touch!
How to Make Zucchini Boats
This Zucchini Boats recipe is secretly so easy to make! You’ll just need a large baking sheet and a skillet with high sides to get started. Here’s how to make Southwestern Zucchini Boats:
- Prep the Zucchini – Slice them lengthwise, scoop out the centers, and roast for 15 minutes.
- Cook the Filling – Sauté the onion, bell pepper, and garlic, then add the turkey, black beans, and spices. Stir in Greek yogurt at the end for extra creaminess.
- Stuff and Bake – Fill each zucchini with the turkey mixture, top with cheese, and bake until golden and bubbly.
- Make the Drizzle – While it bakes, whisk together the yogurt sauce.
- Top and Serve – Drizzle with sauce, add avocado slices, sprinkle with fresh herbs, and enjoy!
Tips & Variations
- Adding half of the chopped zucchini insides & yogurt to the filling adds moisture since lean turkey can be a bit dry sometimes. No dry turkey here!
- You’ll want to use a very large sheet pan for this recipe in order to fit all 16 zucchini boats on there.
- I tried using a melon baller to scoop out the zucchini, but I found that it’s actually much easier to just use a spoon.
- Feel free to use dairy-free yogurt and cheese for a completely dairy-free version.
- Add cayenne or a dash of hot sauce to the filling if you like heat.
- Make this recipe vegetarian by skipping the turkey and doubling the beans, or add quinoa or rice for extra heartiness.
- Feel free to prep the filling and sauce ahead of time, then stuff and bake when ready to eat.
How to Serve Zucchini Boats
- With a side of Cilantro Lime Rice or Cauliflower Rice
- Paired with Roasted Sweet Potatoes
- Alongside a fresh Chipotle Corn Salad
- A side of Spanish Rice & Beans is always a good call.
- Tortilla chips + Homemade Salsa!
- Topped with extra hot sauce or sliced jalapeños if you love spice!
How to Store Leftovers
Refrigerator: Store in an airtight container for up to 4 days. I love packing leftovers for quick lunches!
Freezer: Freeze the stuffed, baked zucchini boats before adding toppings. Wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Reheat: Warm in the microwave or oven until heated through. Add fresh toppings after reheating.
More Zucchini Recipes You’ll Love
- Zucchini Spaghetti w/ Mushroom Red Sauce
- Hot Honey Chicken Bowls
- Healthy Shrimp Scampi w/ Zucchini Noodles
- Chocolate Chip Zucchini Bread
- Crispy Air Fryer Zucchini
Healthy High-Protein Dinners
- Greek Yogurt Chicken Salad Lettuce Wraps
- BBQ Chicken Rice Bowls
- Sriracha Ranch Chicken Bowls
- Viral Hot Honey Ground Beef Bowls
- Bang Bang Chicken Bowls
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Ground Turkey Zucchini Boats
Zucchini Boats are one of my favorite healthy dinner recipes in the summer! This recipe has 35 grams of protein per serving, and the Southwestern twist makes them SO good. I love how quickly and easily they come together, and even my kids love this fun idea for stuffed zucchini. Whether you're making them as a healthy meal or even an appetizer for cookouts, you'll love the flavor in these ground turkey zucchini boats!
Servings: 4 Servings
Calories: 436 kcal
Equipment
Ingredients
Stuffed Zucchini
- 8 small zucchini
- 2 Tablespoons avocado oil (divided)
- 1/2 medium red onion (diced small)
- 1 medium red bell pepper (diced small)
- 4 teaspoons minced garlic
- 1 pound lean ground turkey
- 1 15-ounce can black beans (drained and rinsed)
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 3/4 teaspoon sea salt
- pinch ground black pepper
- 1/4 cup plain Greek yogurt
- 1 cup Mexican cheese blend
Drizzle Sauce & Garnish
- 1/2 cup plain Greek yogurt
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 2 Tablespoons lime juice
- 1/4 teaspoon sea salt
- 2 medium avocados (thinly sliced)
- fresh cilantro or parsley leaves (as garnish)
Instructions
- Preheat the oven to 350°F and line a large rimmed cooking sheet with parchment paper.
- Cut the stems off of the zucchinis and slice each zucchini lengthwise.
- Use a spoon or melon baller to scoop out the center of each zucchini. Chop half of the scooped out center portions and set aside for later.
- Place the hollowed zucchini onto the pan facing upwards and drizzle with 1 tablespoon oil and sprinkle with a pinch of salt. Bake for 15 minutes.
- Meanwhile, in a large skillet with high sides, add 1 tablespoon of oil.
- Add the onion and pepper and saute on medium heat for 5 minutes.
- Add the garlic and cook for 1 more minute.
- Mix in the ground turkey and break up into small pieces. Add the black beans, chopped zucchini (set aside from earlier), salt, chili powder, paprika, garlic powder, and pepper. Cook on medium-high for 6-8 minutes, mixing often until mostly cooked.
- Turn off the heat and mix in the yogurt.
- Spoon the turkey mixture into the center of each partially cooked zucchini half.
- Sprinkle each filled zucchini with shredded cheese.
- Bake at 375°F for 20 minutes. Increase the temperature to 400°F and bake for another 5-7 minutes to get the cheese extra bubbly.
- While the zucchini cooks, mix together the sauce ingredients: yogurt, chili powder, paprika, lime juice and salt.
- When the zucchini comes out of the oven, top with sliced avocado, a drizzle of the sauce and fresh cilantro.
Video
Notes
- Adding half of the chopped zucchini insides & yogurt to the filling adds moisture since lean turkey can be a bit dry sometimes. No dry turkey here!
- You’ll want to use a very large sheet pan for this recipe in order to fit all 16 zucchini boats on there.
- A melon baller can work to scoop out the zucchini, but I have found that it’s so much easier to just use a spoon.
Nutrition
Serving: 4 Zucchini Boats | Calories: 436 kcal | Carbohydrates: 23 g | Protein: 35 g | Fat: 24 g | Sodium: 650 mg | Fiber: 9 g | Sugar: 5 g
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