Instant Pot Zucchini Boats with Ground Turkey and Cheddar Recipe

Introduction

Instant Pot Zucchini Boats make for a quick, healthy, and flavorful meal that’s perfect for busy weeknights. Filled with seasoned ground turkey and topped with melted cheddar, they offer a delicious way to enjoy fresh zucchini.

Ingredients

• 2 large zucchini
• 1 cup water
• 1 pound ground turkey meat
• 1 small onion, diced
• 3 tablespoons taco seasoning
• 2 teaspoons apple cider vinegar
• 1 teaspoon brown sugar
• ½ cup cheddar cheese, shredded
• 3 tablespoons chopped cilantro
• 2 tablespoons pico de gallo

Instructions

1. Step 1: In a large skillet over medium heat, or using the Instant Pot on Sauté mode, cook the ground turkey and diced onion until no pink remains. Stir in the taco seasoning, brown sugar, and apple cider vinegar. Cook until well combined, then set aside.
2. Step 2: Wash the zucchini and slice them in half lengthwise. Scoop out the centers to create boats. Chop the scooped zucchini if you plan to add it to the filling.
3. Step 3: Add the trivet to the Instant Pot and pour in the water. Place the zucchini boats on the trivet with the hollow side facing up. Close the lid, set to sealing, and cook on High Pressure for 3 minutes. Perform a quick pressure release.
4. Step 4: (Optional) Add the chopped zucchini centers to the cooked turkey mixture and heat until tender, if desired.
5. Step 5: Carefully remove the zucchini boats and drain any collected liquid. Place them on a baking sheet or return them to the Instant Pot on the trivet.
6. Step 6: Spoon the turkey mixture into the zucchini boats and top with shredded cheese. Broil on High for about 2 minutes to melt the cheese, or close the Instant Pot lid and let rest for 2 minutes until melted.
7. Step 7: Top with pico de gallo and chopped cilantro. Serve warm.

Tips & Variations

• For a vegetarian option, substitute ground turkey with cooked lentils or a plant-based meat alternative.
• Add some diced jalapeños to the turkey filling for extra heat.
• Use mozzarella or pepper jack cheese for a different flavor.
• Make it gluten-free by checking that your taco seasoning does not contain gluten.

Storage

Store leftover zucchini boats in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through to avoid drying them out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat instead of ground turkey?

Yes, ground chicken, beef, or pork can be used in place of turkey. Adjust cooking times as needed to ensure the meat is fully cooked.

What if I don’t have an Instant Pot?

You can steam the zucchini boats on the stovetop using a steaming basket for about 5-7 minutes until tender. Then follow the remaining steps to fill and melt cheese using your oven or microwave.

Instant Pot Zucchini Boats with Ground Turkey and Cheddar Recipe

Print Recipe

★★★★★

5 from 53 reviews

Delicious and healthy Instant Pot Zucchini Boats stuffed with seasoned ground turkey and topped with melted cheddar cheese, pico de gallo, and fresh cilantro. This quick and easy recipe combines lean protein and fresh vegetables, perfect for a nutritious weeknight meal.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Instant Pot
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Zucchini Boats

• 2 large zucchini
• 1 cup water

Turkey Filling

• 1 pound ground turkey meat
• 1 small onion, diced
• 3 tablespoons taco seasoning
• 2 teaspoons apple cider vinegar
• 1 teaspoon brown sugar
• ½ cup cheddar cheese, shredded

Toppings

• 3 tablespoons chopped cilantro
• 2 tablespoons pico de gallo

Instructions

1. Cook the turkey filling: In a large skillet over medium heat or using the Instant Pot on Sauté mode, cook the ground turkey and diced onion until no pink remains. Stir in the taco seasoning, brown sugar, and apple cider vinegar. Cook until well combined, then set aside.
2. Prepare the zucchini: Wash the zucchini and slice them in half lengthwise. Scoop out the centers to create boats. Chop the scooped zucchini if using.
3. Pressure cook the zucchini: Add the trivet to the Instant Pot and pour in the water. Place the zucchini boats on the trivet with the hollow side facing up. Close the lid, set to sealing, and cook on High Pressure for 3 minutes. Perform a quick pressure release.
4. Optional filling add-in: Add the chopped zucchini centers to the cooked turkey mixture and heat until tender, if desired.
5. Drain and arrange: Carefully remove the zucchini boats and drain any collected liquid. Place them on a baking sheet or return them to the Instant Pot on the trivet.
6. Fill and melt: Spoon the turkey mixture into the zucchini boats and top with shredded cheese. Broil on High for about 2 minutes to melt the cheese, or close the Instant Pot lid and let rest for 2 minutes until melted.
7. Serve: Top with pico de gallo and chopped cilantro. Serve warm.

Notes

• You can use ground chicken or beef as an alternative to ground turkey.
• If you prefer a spicier filling, add some chopped jalapeños or hot sauce to the turkey mixture.
• For a lower-carb option, omit the brown sugar or substitute with a low-calorie sweetener.
• The cheese can be substituted with a dairy-free alternative to make this recipe lactose-free.
• Broiling the cheese is optional; allowing it to melt in the Instant Pot lid also works well and keeps the recipe simpler.

Keywords: Instant Pot Zucchini Boats, Ground Turkey Zucchini, Healthy Zucchini Recipe, Low Carb Dinner, Easy Pressure Cooker Meal