Dairy-Free Turkey Taco Zucchini Boats
Transform your dinner routine with these vibrant, Dairy-Free Turkey Taco Zucchini Boats, a healthy twist on classic tacos! Perfectly hollowed zucchini halves serve as low-carb, gluten-free taco shells, brimming with flavor from seasoned ground turkey, diced tomatoes, and aromatics like garlic and onion. Enhanced with dairy-free taco seasoning and a touch of cilantro, this dish is as nutritious as it is delicious. Quick to prep and simple to bake, these zucchini boats are ready in under an hour, making them a fantastic weeknight meal option. Finished with a squeeze of fresh lime, they offer a zesty and satisfying way to enjoy taco night guilt-free.
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Recipe Information
Ingredients
- 4 medium zucchini
- 1 pound ground turkey
- 2 tablespoons olive oil
- 1 small, diced yellow onion
- 2 cloves, minced garlic
- 2 tablespoons tomato paste
- 1 cup diced tomatoes (canned, no salt added)
- 2 tablespoons taco seasoning (dairy-free)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons, chopped cilantro
- 1 medium, sliced into wedges lime
Instructions
Preheat your oven to 375°F (190°C). Line a large baking dish with parchment paper or lightly grease it with olive oil.
Wash the zucchinis and slice them in half lengthwise. Use a spoon to carefully scoop out the center flesh, leaving about 1/4 inch of the flesh intact along the edges. Reserve the scooped-out zucchini flesh and finely chop it.
Place the zucchini halves in the prepared baking dish, cut side up. Lightly brush with 1 tablespoon of the olive oil and sprinkle with a pinch of salt and pepper. Bake in the oven for 10 minutes to soften while you prepare the turkey filling.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes, until softened. Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the ground turkey to the skillet and cook, breaking it up with a spatula, until browned and fully cooked, about 5-7 minutes.
Stir in the chopped zucchini flesh, tomato paste, diced tomatoes, taco seasoning, salt, and black pepper. Cook for another 3-4 minutes, stirring occasionally, until the mixture is well combined and slightly thickened.
Remove the zucchini halves from the oven. Divide the turkey mixture evenly among the zucchini boats, stuffing each one generously.
Return the stuffed zucchini boats to the oven and bake for an additional 15-20 minutes, or until the zucchini is tender and the filling is heated through.
Remove the zucchini boats from the oven and sprinkle them with fresh chopped cilantro. Serve warm with lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
1360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.7 g | 83% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 9756 mg | 424% | |
| Total Carbohydrate | 101.5 g | 37% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 70.3 g | ||
| Protein | 99.8 g | 200% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 241 mg | 19% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2778 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
