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When it’s zucchini season, we love to whip up some stuffed zucchini boats. If you’re a regular reader of GHU, then you know how much we love zucchini noodles, but we do put the spiralizer down for a minute when it comes to the recipe and it’s variations.
These delicious stuffed zucchini boats are easy to substitute ingredients in. Stuffed zucchini boats are low-carb, gluten-free, protein-filled, and kid-friendly. What more could you ask for in a family dinner?
I prefer the taco version which tastes like a savory and spicy taco, but the zucchini boat replaces the tortilla but it’s also easy to make a vegetarian version that takes the place of pizza night depending on what toppings you choose.
How To Make Stuffed Zucchini Boats
Whether you are making a taco zucchini boat or a pizza version, there are some basic steps for success.
- First, you’ll need to slice the zucchini vertically into two halves. Then scoop out the center so you have room for the filling.
- Place your zucchini halves face up on a sheet pan and prep your filling if needed.
- Add filling into zucchini boats.
- Bake at 400 degrees for 20-25 minutes.
Stuffed Zucchini Boat Variations
The pizza version of this stuffed zucchini can easily be made vegetarian. Skip any meat toppings such as pepperoni and just stick with marinara, shredded cheese (dairy-free for vegan) and olives, green pepper, etc.
Other fun vegetarian fillings can include:
- quinoa, parmesan and breadcrumbs
- artichoke hearts, kalamata olives and feta
- goat cheese, arugula and beets
- couscous, pesto and cherry tomatoes
Tips For Stuffed Zucchini Boats
- Try to find zucchini of similar sizes so that they bake evenly
- Add the scooped out portion of the zucchini back into your filling; if you’re cooking up some protein or vegetables to go into the zucchini boats, throw the scooped up flesh in with it for more nutrition and no waste.
- These stuffed zucchini boats are naturally gluten-free and can easily be made dairy-free by using vegan cheese or skipping it entirely.
Stuffed Zucchini Boats
Equipment
- Sheet pan
Ingredients
- 3 medium zucchinis
- 1 tablespoon olive oil
- 2 cloves garlic
- 1 1/2 pounds ground turkey
- 1 packet taco seasoning, or homemade
- 1 cup salsa
- 1 1/2 cups Mexican shredded cheese blend
Optional Toppings
- Sour cream, cilantro
Instructions
- Preheat oven to 400.
- Slice zucchini in half vertically and scoop out the middles to create a boat without going too deep.
- Heat olive oil in a skillet. Add garlic and sauté one minute.
- Add ground turkey to skillet and crumble, cooking until browned.
- Mix in seasoning and salsa and remove from heat.
- Divide turkey mixture into zucchini boats and top with cheese.
- Bake in preheated oven on a baking sheet for 20-25 minutes.
I made this recipe this weekend, and it’s delicious! I’m loving the recipes I find here.
So happy to hear that, Emilie!
Where’s the directions?
Hi there – if you click on the green circle in the top right corner that says “Want to make this? Click here for the recipe?”, it will bring you to the full directions and further information.