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Savory baked Stuffed Zucchini Boats combine tender zucchini with seasoned ground turkey, black beans, corn, tomatoes, and melty cheese for a satisfying Southwest-inspired meal.
These Baked Stuffed Zucchini make a satisfying main dish and can be customized with ground beef, chicken, or extra vegetables. The stuffing consists of ingredients you probably already have in your pantry. It can be served as a side dish, or meal of it’s own. The flavors for this dish are Mexican inspired, and more of a Southwest Zucchini Boat. This recipe can easily be customized to your liking.
For more ways to use zucchini, Zucchini Chicken Enchilada, Air Fryer Zucchini Sticks, Spicy Zucchini Fries, and Zucchini Fritters offer a few more ideas for your menu.
Reasons to Love These Southwest Inspired Stuffed Zucchini Boats
- Great for using up zucchini. These stuffed zucchini boats with ground turkey turn fresh zucchini into a satisfying main dish with a savory vegetable filling.
- Loaded with filling. Black beans, corn, tomatoes, onions, ground turkey, and cheese turn the zucchini into a satisfying main dish.
- Southwest flavors. Taco seasoning, beans, corn, tomatoes, and cheese give these Southwest zucchini boats their flavor.
Stuffed Zucchini Ingredients
- Zucchini: Use large zucchini and cut them in half lengthwise. Scoop out the flesh with a spoon to create space for the filling.
- Ground turkey: Ground turkey is used for the filling. Ground beef or ground chicken can also be substituted.
- Black beans: Drain the beans before adding them to the filling.
- Corn: Add corn to the ground turkey mixture along with the tomatoes and beans.
- Tomatoes: Diced tomatoes add flavor and moisture to the filling.
- Onion: Sauté the onion before adding the ground turkey.
- Tomato paste: Adds concentrated tomato flavor to the filling.
- Seasonings: Taco seasoning, paprika, black pepper, garlic powder, Italian seasoning, and salt season the filling and zucchini.
- Cheese: Mexican cheese adds a melty, cheesy topping, but cheddar, Monterey Jack, pepper Jack, mozzarella cheese, Parmesan cheese, or a blend of your favorites can also be used.
- Olive oil: Drizzle or spray the zucchini with olive oil before baking.
- Fresh herbs: Sprinkle fresh parsley over the zucchini boats before serving.
*See the recipe card for full information on ingredients and quantities.
How to Bake Stuffed Zucchini
Step 1: Prepare the zucchini. Preheat the oven to 400°F. Prepare the stuffing ingredients, then cut the zucchini in half lengthwise and core out the centers.
Step 2: Bake the zucchini. Place the zucchini in a baking dish, drizzle with olive oil, and season with salt and pepper. Bake for 10 minutes.
Step 3: Sauté the onion. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the onion and cook until tender.
Step 4: Cook the turkey. Add the ground turkey, spices, and salt. Cook for a couple of minutes.
Step 5: Add the remaining filling ingredients. Add the black beans, corn, diced tomatoes, and tomato sauce to the skillet.
Step 6: Simmer the filling. Mix the filling and simmer over medium-low heat for about 5 minutes. Remove from the heat and set aside.
Step 7: Fill the zucchini. Remove the zucchini from the oven and generously stuff each zucchini half with the filling.
Step 8: Add the cheese. Top the stuffed zucchini with shredded Mexican cheese.
Step 9: Bake again. Return the zucchini to the oven and bake for another 10 minutes.
Step 10: Garnish and serve. Remove the dish from the oven and garnish with fresh chopped parsley or cilantro. Serve with lemon wedges and sour cream, if desired.
Recipe Variations
Use a different meat filling: Replace the ground turkey with ground beef or ground chicken. Cook it with the onion and seasonings before adding the remaining filling ingredients.
Add more veggies: Add diced red bell peppers or mushrooms to the filling. Sauté them with the onion so they soften before adding the meat.
Make it spicy: Add diced jalapeños with the onion or increase the chili seasoning for more heat.
Vegetarian stuffed zucchini boats: Skip the ground turkey and add extra black beans and vegetables for a meatless filling. Keep the remaining seasonings and filling ingredients the same.
Tips for this Baked Stuffed Zucchini Boats Recipe
- Choose similar-sized zucchini. Zucchini that are close in size will cook at the same rate and have a more consistent texture.
- Don’t scoop too deeply. Leave about ¼ inch of zucchini around the edges so the boats hold their shape and support the filling during baking.
- Avoid a watery filling. Simmer the filling for the full 5 minutes to reduce excess moisture before spooning it into the zucchini.
- Pile on the filling. Generously fill each zucchini boat with the turkey mixture before topping it with cheese.
Frequently Asked Questions
Avoid scooping the zucchini too deeply and stick to the 10-minute initial bake. Simmer the filling for the full 5 minutes to reduce excess moisture. This keeps the zucchini tender without becoming mushy.
Serve these Southwest stuffed zucchini boats with salsa, sour cream, and lime wedges. For a larger meal, pair them with rice, a simple salad, or roasted vegetables.
Storage and Reheating
Store stuffed zucchini boat leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place the zucchini boats in a baking dish and warm them in a 350°F oven for 15 to 20 minutes. For individual portions, microwave for 1 to 2 minutes or until heated through.
I do not recommend freezing this recipe. Zucchini changes texture after freezing and becomes mushy.
Stuffed Chicken Recipes to Try
- Buffalo Chicken Stuffed Peppers
- Stuffed Spinach Artichoke Chicken
- Fajita Stuffed Chicken
- Creamy Spinach Stuffed Salmon
- Mushroom Stuffed Chicken Breast
If you try this recipe, I’d love to hear how it turned out. Leave a comment and rate the recipe! Also follow me at Cookin’ With Mima on Facebook |Instagram |Pinterest for all of my latest social posts and recipes.
Stuffed Zucchini Boats
Ingredients
- 5 large zucchinis, cut in half and cored
- 1 tbsp olive oil, drizzle on zucchini
- 1 cup shredded Mexican cheese
- salt and freshly cracked pepper, to sprinkle on the zucchini
Zucchini Stuffing
- 1 lb ground turkey, or any meat
- 1 small onion, petite diced
- 2 medium vine tomatoes, or 4 plum tomatoes
- 1 tsp black pepper
- 1 tsp garlic powder
- ¾ cup corn
- ¾ cup black beans
- 1 tsp Italian seasoning
- 1 tbsp taco or chili seasoning
- ½ cup tomato sauce
- ¾ tsp salt
- 1 tbsp olive oil
- 1 tsp paprika
Instructions
- Preheat the oven to 400°F. Prepare the stuffing ingredients, then cut the zucchini in half lengthwise and core out the centers.
- Place the zucchini in a baking dish, drizzle with olive oil, and season with salt and pepper. Bake for 10 minutes.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the onion and cook until tender.
- Add the ground turkey, spices, and salt. Cook for a couple of minutes.
- Add the black beans, corn, diced tomatoes, and tomato sauce to the skillet.
- Mix the filling and simmer over medium-low heat for about 5 minutes. Remove from the heat and set aside.
- Remove the zucchini from the oven and generously stuff each zucchini half with the filling.
- Top the stuffed zucchini with shredded Mexican cheese.
- Return the zucchini to the oven and bake for another 10 minutes.
- Remove the dish from the oven and garnish with fresh chopped parsley or cilantro. Serve with lemon wedges and sour cream, if desired.
Very good! Used ground turkey, black beans and corn. Also added in chopped green chilies along with the rest, except tomatoes. Everyone loved it.