Gluten-Free Turkey Taco Zucchini Boats
Transform your taco night with these vibrant and healthy Gluten-Free Turkey Taco Zucchini Boats! Packed with bold Mexican-inspired flavors, this recipe swaps tortillas for tender zucchini, creating a low-carb, wholesome base for the savory ground turkey filling. Seasoned with gluten-free taco seasoning and enhanced by zesty canned tomatoes and melty Mexican blend cheese, these zucchini boats are baked to perfection for a satisfying, guilt-free dinner. Quick to prepare in just 40 minutes and customizable with toppings like sour cream and lime wedges, this dish is an ideal way to enjoy a lighter twist on tacos while staying gluten-free. Perfect for weeknight dinners or meal prep, these taco zucchini boats are a delicious and nutritious crowd-pleaser!
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Recipe Information
Ingredients
- 4 medium zucchini
- 1 lb ground turkey
- 1 tbsp olive oil
- 1 small, diced yellow onion
- 2 minced garlic cloves
- 1 packet gluten-free taco seasoning
- 1 cup, drained canned diced tomatoes
- 1 cup shredded Mexican blend cheese
- 2 tbsp chopped cilantro
- 0.25 tsp salt
- 0.25 tsp black pepper
- 0.25 cup sour cream (optional)
- 4 pieces lime wedges (optional)
Instructions
Preheat your oven to 375°F (190°C).
Wash the zucchini and cut them in half lengthwise. Use a spoon or melon baller to scoop out the flesh, creating 'boats' with about 1/4-inch thick shells. Reserve the scooped-out zucchini flesh and finely chop it.
Place the zucchini boats in a 9x13 inch baking dish, cut side up. Lightly season them with a pinch of salt and pepper, then set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 2-3 minutes until softened.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the ground turkey to the skillet, breaking it up with a wooden spoon. Cook until the meat is browned and fully cooked, about 5-7 minutes.
Stir in the gluten-free taco seasoning, drained diced tomatoes, and the reserved chopped zucchini flesh. Cook for 3-4 minutes until the mixture thickens slightly.
Spoon the turkey taco filling evenly into the prepared zucchini boats, packing the mixture gently.
Sprinkle shredded Mexican blend cheese evenly over the filled boats.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Then, uncover and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes. Garnish with chopped cilantro.
Serve warm with optional sour cream and lime wedges on the side for extra flavor.
Nutrition Facts
Calories |
1736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.5 g | 126% | |
| Saturated Fat | 40.6 g | 203% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 457 mg | 152% | |
| Sodium | 9728 mg | 423% | |
| Total Carbohydrate | 86.9 g | 32% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 66.8 g | ||
| Protein | 123.2 g | 246% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1114 mg | 86% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2560 mg | 54% | |
*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.
