High Protein Turkey Taco Zucchini Boats
Elevate your taco night with these High Protein Turkey Taco Zucchini Boats — a flavorful, low-carb twist on classic Mexican-inspired comfort food! This wholesome recipe features tender zucchini halves filled with seasoned ground turkey, sautéed with aromatic garlic, onion, and juicy diced tomatoes, then topped with melty cheddar cheese. Packed with protein and brimming with bold taco flavors, these zucchini boats are baked to perfection for a dish that's both satisfying and nutritious. Ready in under an hour, this easy-to-make meal is perfect for busy weeknights or meal prep. Garnish with fresh cilantro for a pop of color and zest, and serve warm for a healthy dinner that's sure to delight. Keto-friendly, gluten-free, and irresistibly delicious — Turkey Taco Zucchini Boats deliver a guilt-free comfort food experience!
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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 taco seasoning
- 1 cup diced tomatoes
- 1 cup, shredded cheddar cheese
- 2 tablespoons, chopped (optional) fresh cilantro
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Preheat your oven to 375°F (190°C).
Wash the zucchini and slice each one in half lengthwise. Use a spoon to scoop out the seeds and some of the flesh to create a hollow boat shape. Set the scooped flesh aside.
Drizzle the zucchini halves with 1 tablespoon of olive oil, and sprinkle with a pinch of salt and pepper. Place them cut side up on a baking dish or tray.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 2-3 minutes until softened.
Add the minced garlic to the skillet and sauté for an additional minute, until fragrant.
Add the ground turkey to the skillet and cook, breaking it up with a wooden spoon, until no longer pink, about 5-7 minutes.
Stir in the taco seasoning, diced tomatoes, and the reserved zucchini flesh (chopped finely). Cook for another 3-4 minutes, allowing the flavors to meld. Season with a pinch of salt and pepper to taste.
Spoon the turkey mixture evenly into the prepared zucchini boats, pressing down slightly to pack the filling.
Top each zucchini boat with a sprinkle of shredded cheddar cheese.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 8-10 minutes, or until the cheese is bubbly and golden and the zucchini is tender.
Garnish with chopped fresh cilantro if desired, and serve warm. Enjoy your High Protein Turkey Taco Zucchini Boats!
Nutrition Facts
Calories |
1762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.3 g | 123% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 416 mg | 139% | |
| Sodium | 12428 mg | 540% | |
| Total Carbohydrate | 97.2 g | 35% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 63.6 g | ||
| Protein | 120.2 g | 240% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 702 mg | 54% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2662 mg | 57% | |
*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.
