Low Sodium Turkey Taco Zucchini Boats
Delight your taste buds with these vibrant Low Sodium Turkey Taco Zucchini Boats—an irresistible fusion of flavor and nutrition! This recipe reinvents classic taco night with a low-sodium twist, packed inside tender zucchini shells for a healthy, gluten-free alternative. Lean ground turkey is sautéed with onion, garlic, bell peppers, and a dash of salt-free taco seasoning, then combined with black beans and juicy low-sodium diced tomatoes for a hearty, savory filling. Baked to perfection and optionally topped with reduced-fat cheese and fresh cilantro, these zucchini boats are a guilt-free indulgence that’s ready in under 40 minutes. Whether you’re meal prepping or serving a fresh family dinner, this colorful dish is as satisfying as it is wholesome!
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Recipe Information
Ingredients
- 4 medium Zucchini
- 1 pound Ground turkey (lean, 93% lean or higher)
- 1 tablespoon Olive oil
- 1 small Onion (finely diced)
- 3 Garlic cloves (minced)
- 1 medium Bell pepper (finely diced)
- 2 tablespoons Salt-free taco seasoning
- 1 cup Canned low-sodium diced tomatoes (drained)
- 0.5 cup Cooked black beans (drained and rinsed, no salt added)
- 0.5 cup Shredded reduced-fat cheese (optional, e.g., cheddar or Mexican blend)
- 2 tablespoons Chopped fresh cilantro (optional, for garnish)
Instructions
Preheat oven to 400°F (200°C).
Wash the zucchinis and cut each one in half lengthwise. Use a spoon to scoop out the center, creating a hollow 'boat' while leaving about 1/4 inch of flesh around the edges. Reserve the scooped-out zucchini flesh for later use.
Place the zucchini boats cut side up on a baking sheet lined with parchment paper or lightly greased. Brush the insides with a small amount of olive oil (not listed in ingredients) and set aside.
In a large skillet over medium heat, heat 1 tablespoon of olive oil. Add the diced onion and sauté for 2-3 minutes until softened.
Stir in the minced garlic and diced bell pepper, and cook for another 2-3 minutes.
Add the ground turkey to the skillet and cook, breaking it up with a wooden spoon, until no longer pink (about 5-6 minutes).
Stir in the reserved zucchini flesh, salt-free taco seasoning, drained diced tomatoes, and black beans. Cook for another 4-5 minutes, stirring occasionally, until well combined and warmed through.
Spoon the turkey mixture generously into the prepared zucchini boats, dividing evenly among them.
If using cheese, sprinkle a small amount on top of each zucchini boat.
Transfer the baking sheet to the preheated oven and bake for 15-20 minutes, or until the zucchini is tender and the filling is heated through.
Remove the zucchini boats from the oven and let cool for a couple of minutes. Garnish with chopped fresh cilantro if desired.
Serve warm and enjoy your low sodium turkey taco zucchini boats!
Nutrition Facts
Calories |
1618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.1 g | 86% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 348 mg | 116% | |
| Sodium | 8207 mg | 357% | |
| Total Carbohydrate | 116.9 g | 43% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 69.8 g | ||
| Protein | 135.9 g | 272% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 762 mg | 59% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 4083 mg | 87% | |
*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.
