Take your taste buds south of the border in less than half an hour with this easy, gluten-free dish!
My partner and I love Mexican food. But we get a little tired of the same old burritos and tacos after a while. He suggested we try this Mexican stuffed zucchini recipe after a neighbor gave us her garden’s overflow of zucchinis. I wasn’t sure the zukes would jibe with the spicy filling and avocado salsa—but I was pleasantly surprised!
First off, I was shocked at how quickly this dish came together. We made it after working all day, and it was table-ready in less than 30 minutes—and the baking step filled our apartment with the most mouthwatering aromas! The first bite delivered way more complexity than I had anticipated. The ground turkey filling was smoky and complex from the onions, garlic, and spices, plus a little spicy and bright from the store-bought salsa we used. The topping lightened up those savory notes with fresh creaminess from the avocado, a little crunch from the raw onions, and a splash of acidity from the white wine vinegar. I couldn’t believe the layers of deliciousness!
We have added this dish to our regular weeknight dinner rotation. My gluten-free niece joins us sometimes, and she loves how the zucchini “boats” give this main a lighter character than wrapping them in a tortilla. Next time, I think we’ll try homemade salsa for a more tailored flavor profile.
Is Mexican Stuffed Zucchini Healthy?
This Mexican stuffed zucchini is a well-balanced, gluten-free, nutrient-rich meal that provides lean protein, healthy fats, fiber, and a range of vitamins and minerals. The ground turkey is an excellent source of complete protein that’s low in saturated fat and provides B vitamins, selenium, and zinc. The zucchini is low in calories but high in vitamin A, C, potassium, manganese, and fiber. The avocado in the salsa is high in monounsaturated fats, fiber, potassium, vitamins E, K, and C, and B vitamins. The onions, garlic, and spices contribute some vitamins and micronutrients, along with lots of flavor in very few calories. Overall, this dish is a healthy choice that can be included in most well-balanced diets.
Make this recipe Paleo-friendly and Whole30-compliant by skipping the cheese and ensuring the salsa you use contains no added sugar or other non-approved ingredients. For a vegan version, swap the ground turkey for plant-based protein—like these Crock-Pot Black Beans or Crispy Baked Tofu—and top with nutritional yeast instead of the cheese.
How To Make The Most Of Your Zucchini Boats
Frustrated by soggy zucchini boats? Not sure what to do with the flesh you dug out of those zucchinis? We got you! Here are tips for making the most of both:
- First, choose small to medium zucchinis for the best texture and flavor.
- Next, leave about a quarter-inch shell to help the boats hold their shape during baking and prevent sogginess.
- Then, pre-bake the hollowed zucchini halves before filling them for 15–20 minutes to soften the flesh and prevent excess moisture, ensuring a crisp-tender bite.
- Finally, chop and sauté the flesh you dug out with onions and spices, then mix it back into your stuffing for added moisture and nutrition—or save it to use later in omelets, stir-fries, or smoothies!
How Do I Store Leftovers?
Let leftover stuffed zucchinis cool completely, then store them in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F for 15–20 minutes, covering with foil to retain moisture and removing the foil for the last few minutes to crisp the top. I don’t recommend freezing zucchini, as it gets really mushy. You could freeze just the filling, without cheese, in a freezer-safe container for up to 4 months. Thaw it overnight in the fridge and reheat it in a skillet before filling fresh zucchini boats or using it in tacos, burritos, or casseroles.
Serving Suggestions
These Mexican zucchini boats make a light and delicious meal all by themselves. But they also pair beautifully with other dishes inspired by Tex-Mex cuisine! Serve them alongside this One-Pan Mexican Quinoa Casserole In The Slow Cooker, a Healthy Chicken Quesadilla, this zesty Black Bean Salad, and this Cheesy Mexican Rice. Add a pitcher of Tamarando Drink for a festive nonalcoholic touch.
Recipe
Ingredients
For The Filling:
- 1/2 tablespoon olive oil
- 1/4 cup onion diced
- 1/2 tablespoon garlic minced
- 1/2 pound 93% lean ground turkey
- 1 teaspoon cumin powder
- 1/2 teaspoon smoked paprika plus additional for sprinkling on zucchini
- 1/2 teaspoon chili powder
- 1/4 cup + 2 tablespoons salsa of choice
- Salt and pepper to taste
For The Zucchini Boats:
- 2 large zucchinis
- 1/4 cup reduced-fat cheddar cheese grated
For The Avocado Salsa:
- 1 large avocado chopped
- 1/2 cup red onion diced
- 1/4 cup cilantro roughly chopped
- 2 teaspoons white wine vinegar
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F degrees. Prepare a baking sheet with nonstick cooking spray. Set aside.
Make The Filling:
- Heat the olive oil in a large pan over medium-high heat. Add the diced onion and garlic. Cook until golden brown, about 1-2 minutes.
- Reduce the heat to medium. Add the ground turkey. Cook until golden brown and no traces of pink remain. Drain any excess fat.
- Mix into the cooked turkey the cumin, paprika, chili powder, and salsa. Season to taste with salt and pepper. Set aside.
Prep The Zucchini:
- Cut each zucchini in half lengthwise and scrape out the seeds with a small spoon, to create a “boat.” Sprinkle each boat with salt, pepper, and a pinch of smoked paprika.
- Fill each zucchini boat with the ground turkey mixture and place on the prepared baking sheet. Sprinkle with the grated cheese.
- Bake until the zucchini is fork-tender, about 10–12 minutes.
Make The Avocado Salsa:
- While the zucchini cooks, combine the avocado, red onion, cilantro, and white wine vinegar in a small bowl. Season to taste with salt and pepper.
Finish And Serve:
- Remove fully cooked zucchini boats from the oven. Top with the avocado salsa.
- Serve immediately.
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