Low Carb Turkey Taco Zucchini Boats
Elevate your taco night with these Low Carb Turkey Taco Zucchini Boats—a flavorful and healthy twist on a classic dish! Packed with lean ground turkey seasoned with zesty, low-sodium taco spice, and nestled into tender zucchini halves, this recipe delivers all the bold flavors you love without the carb-heavy tortillas. Each boat is topped with melted cheddar cheese for irresistible gooeyness and fresh cilantro for a vibrant finish. Simple to prepare and ready in just 40 minutes, these zucchini boats are perfect for keto-friendly dinners, meal prep, or even as a fun, family-approved alternative to traditional tacos. Serve them as a standalone meal or pair with a fresh salad for a delicious and balanced feast!
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Recipe Information
Ingredients
- 4 large zucchini
- 1 pound ground turkey
- 1 tablespoon olive oil
- 1 small, diced yellow onion
- 2 cloves, minced garlic
- 2 tablespoons taco seasoning (low sodium)
- 2 tablespoons tomato paste
- 1 cup water
- 0.75 cup shredded cheddar cheese
- 2 tablespoons, chopped fresh cilantro
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper or foil for easy cleanup.
Wash the zucchinis thoroughly. Slice each zucchini lengthwise and use a spoon or melon baller to scoop out the center, creating a hollow 'boat'. Reserve the scooped-out flesh for another use or discard.
Brush the hollowed-out zucchinis lightly with olive oil (about 1/2 tablespoon) and sprinkle with salt and pepper, then place them cut side up on the prepared baking sheet. Set them aside.
Heat the remaining 1/2 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 2-3 minutes until softened, stirring occasionally.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Add the ground turkey to the skillet, breaking it up with a wooden spoon. Cook for 5-6 minutes until browned and fully cooked.
Mix in the taco seasoning, tomato paste, and water. Stir well to evenly coat the turkey in the seasoning and cook for 2-3 minutes until the mixture thickens slightly. Taste and adjust seasoning with additional salt if necessary.
Remove the skillet from heat and spoon the turkey taco filling evenly into the hollowed zucchinis.
Sprinkle shredded cheddar cheese evenly over the tops of the filled zucchini boats.
Bake in the preheated oven for 15-20 minutes, or until the zucchinis are tender and the cheese is melted and bubbly.
Remove from the oven and let cool slightly. Garnish with fresh chopped cilantro before serving.
Nutrition Facts
Calories |
1548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.0 g | 99% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 12997 mg | 565% | |
| Total Carbohydrate | 97.4 g | 35% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 77.2 g | ||
| Protein | 120.3 g | 241% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 833 mg | 64% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2729 mg | 58% | |
*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.
