Nut-Free Turkey Taco Zucchini Boats
Looking for a low-carb, nut-free spin on taco night? These Nut-Free Turkey Taco Zucchini Boats are a flavor-packed and wholesome option perfect for family dinners or meal prep. Tender zucchini halves are transformed into sturdy taco vessels, filled with a savory ground turkey mixture seasoned with bold taco spices, garlic, and onion, then topped with melty Mexican cheese and fresh cilantro for a vibrant finish. With just 45 minutes from prep to plate, these easy-to-make boats are an exciting, gluten-free alternative to classic tortillas, offering a delicious way to sneak more veggies into your diet without compromising on flavor. Perfect for those with nut allergies, this recipe is a crowd-pleaser that pairs wonderfully with a side of guacamole or a crisp side salad.
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Recipe Information
Ingredients
- 4 medium zucchini
- 1 pound ground turkey
- 2 tablespoons olive oil
- 1 small yellow onion
- 2 cloves garlic
- 2 tablespoons taco seasoning
- 2 tablespoons tomato paste
- 1 cup diced tomatoes
- 1 cup shredded Mexican blend cheese
- 2 tablespoons fresh cilantro
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Preheat your oven to 375°F (190°C) and line a baking dish with parchment paper or lightly grease it with non-stick spray.
Wash the zucchini thoroughly. Remove the ends and slice each zucchini in half lengthwise.
Use a spoon to gently scoop out the flesh from the zucchini halves, creating shallow 'boats.' Reserve the scooped-out flesh and chop it finely.
Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until softened.
Add minced garlic to the skillet and cook for 30 seconds until fragrant.
Add the ground turkey to the skillet and cook, breaking it up with a wooden spoon, until browned and fully cooked, about 6-8 minutes.
Stir in the reserved chopped zucchini flesh, taco seasoning, tomato paste, diced tomatoes, salt, and black pepper. Mix well and let the mixture cook for 3-4 minutes to allow the flavors to blend.
Arrange the zucchini boats in the prepared baking dish. Spoon the turkey taco mixture evenly into each zucchini boat, packing it tightly.
Sprinkle the shredded Mexican blend cheese evenly over the filled zucchini boats.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Garnish the zucchini boats with freshly chopped cilantro and serve immediately. Enjoy your delicious Nut-Free Turkey Taco Zucchini Boats!
Nutrition Facts
Calories |
1718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.5 g | 122% | |
| Saturated Fat | 35.2 g | 176% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 422 mg | 141% | |
| Sodium | 12815 mg | 557% | |
| Total Carbohydrate | 93.3 g | 34% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 67.6 g | ||
| Protein | 122.0 g | 244% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1043 mg | 80% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2746 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.
