Paleo Turkey Taco Zucchini Boats
Transform your taco night with these flavorful Paleo Turkey Taco Zucchini Boats! This lightened-up recipe swaps traditional taco shells for nutrient-packed zucchini "boats," making it gluten-free, grain-free, and perfect for paleo enthusiasts. Tender zucchini halves are filled with a savory blend of seasoned ground turkey, sautéed veggies, and aromatic spices like cumin, chili powder, and paprika, all simmered to perfection with diced tomatoes. Topped off with fresh cilantro and optionally garnished with creamy avocado slices and bright lime wedges, these zucchini boats are as vibrant as they are delicious. Quick to prepare in just 40 minutes, they’re an ideal low-carb dish for busy weeknights or healthy entertaining.
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Recipe Information
Ingredients
- 4 medium Zucchini
- 1 lb Ground turkey
- 1 tbsp Olive oil
- 1 small, diced Onion
- 2 minced Garlic cloves
- 2 tbsp Tomato paste
- 1 cup Diced tomatoes
- 1 tsp Chili powder
- 1 tsp Cumin
- 1 tsp Paprika
- 0.5 tsp Onion powder
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp, chopped Fresh cilantro
- 1 sliced (optional for garnish) Avocado
- 4 (optional for serving) Lime wedges
Instructions
Preheat your oven to 375°F (190°C).
Slice the zucchini in half lengthwise and use a spoon to scoop out the flesh, creating hollow 'boats'. Reserve the scooped-out flesh and finely chop it. Place the zucchini halves on a baking sheet.
Drizzle the zucchini boats with 1/2 tablespoon of olive oil and season with a pinch of salt and pepper. Bake in the preheated oven for 12–15 minutes, or until just tender. Remove from the oven and set aside.
While the zucchini is baking, heat the remaining 1/2 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2–3 minutes until softened.
Add the minced garlic to the skillet and cook for 30 seconds until fragrant.
Stir in the ground turkey and cook for 5–7 minutes, breaking it apart with a spoon, until browned and cooked through.
Add the chopped zucchini flesh, tomato paste, diced tomatoes, chili powder, cumin, paprika, onion powder, salt, and pepper to the skillet. Stir well to combine and let the mixture simmer for 5–7 minutes, allowing the flavors to meld together.
Remove the skillet from the heat and stir in the chopped cilantro.
Spoon the turkey mixture into the pre-baked zucchini boats, filling them generously.
Return the filled zucchini boats to the oven and bake for an additional 8–10 minutes, or until heated through.
Serve immediately, garnished with sliced avocado and lime wedges, if desired. Enjoy your Paleo Turkey Taco Zucchini Boats!
Nutrition Facts
Calories |
1235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.6 g | 67% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 9315 mg | 405% | |
| Total Carbohydrate | 95.8 g | 35% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 70.6 g | ||
| Protein | 100.0 g | 200% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 290 mg | 22% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2944 mg | 63% | |
*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.
