Keto Turkey Taco Zucchini Boats
Delight in a low-carb, flavor-packed meal with these Keto Turkey Taco Zucchini Boats! This healthy recipe combines tender, oven-softened zucchini filled to the brim with perfectly seasoned ground turkey, aromatic spices like chili powder and cumin, and just the right amount of heat. Topped with gooey melted cheddar cheese and garnished with fresh cilantro, these zucchini boats deliver all the zesty flavors of your favorite tacos in a keto-friendly package. Quick and easy to prepare in just 40 minutes, they’re a nutritious, gluten-free option ideal for dinner or meal prep. Serve with creamy sour cream or buttery avocado for the ultimate customizable, guilt-free taco night.
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Recipe Information
Ingredients
- 4 medium Zucchini
- 2 tablespoons Olive oil
- 1 pound Ground turkey
- 0.5 medium, diced Onion
- 2 cloves, minced Garlic
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Tomato paste
- 2 tablespoons Water
- 1 cup, shredded Cheddar cheese
- 2 tablespoons, chopped Fresh cilantro
- 0.25 cup Sour cream (optional)
- 0.5 cup Diced avocado (optional)
Instructions
Preheat your oven to 375°F (190°C).
Wash the zucchini and slice them in half lengthwise. Use a spoon to scoop out the center flesh of each zucchini half, creating a hollow 'boat'. Reserve the scooped flesh for later use.
Brush the zucchini halves with 1 tablespoon of olive oil, place them on a baking sheet, and bake in the preheated oven for 10 minutes to slightly soften.
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 until browned, breaking it up with a spatula as it cooks, about 6-8 minutes.
Stir in the chili powder, ground cumin, paprika, salt, and black pepper. Mix well.
Add the reserved zucchini flesh, tomato paste, and water to the skillet. Stir and cook for another 3-4 minutes until the mixture is well combined and the zucchini flesh has softened.
Remove the zucchini boats from the oven. Evenly divide the turkey taco mixture among the zucchini halves, spooning it into each hollowed-out half.
Top each zucchini boat with shredded cheddar cheese.
Return the stuffed zucchini to the oven and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly.
Remove from the oven and garnish with chopped fresh cilantro.
Serve warm with optional toppings such as sour cream and diced avocado, if desired.
Nutrition Facts
Calories |
1870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.4 g | 163% | |
| Saturated Fat | 47.0 g | 235% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 472 mg | 157% | |
| Sodium | 2131 mg | 93% | |
| Total Carbohydrate | 57.1 g | 21% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 26.3 g | ||
| Protein | 130.5 g | 261% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1075 mg | 83% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 3286 mg | 70% | |
*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.
