Soy-Free Turkey Taco Zucchini Boats
Dive into a guilt-free, flavor-packed dinner with these Soy-Free Turkey Taco Zucchini Boats! Perfect for a healthy and satisfying meal, this recipe features tender zucchini halves creatively transformed into savory taco-inspired boats filled with seasoned ground turkey, aromatic spices, and juicy diced tomatoes. Topped with melty cheddar cheese and optional fresh cilantro and creamy avocado, each boat bursts with vibrant flavors and textures. With just 15 minutes of prep time and 25 minutes of cooking, this dish is ideal for busy weeknights when you’re craving something wholesome yet delicious. A gluten-free and soy-free delight, these zucchini boats are a great way to sneak more vegetables into your meals while keeping the whole family satisfied!
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Recipe Information
Ingredients
- 4 medium Zucchini
- 1 pound Ground turkey
- 1 tablespoon Olive oil
- 1 medium Onion, finely diced
- 2 cloves Garlic, minced
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Diced tomatoes (canned, no salt added)
- 0.5 cup Cheddar cheese, shredded
- 2 tablespoons Fresh cilantro, chopped (optional)
- 1 medium Avocado, diced (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C).
Slice each zucchini in half lengthwise and scoop out the seeds and flesh from the center using a spoon, creating hollow 'boats'. Place the zucchini halves on a baking sheet or in a baking dish, cut side up.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 3 minutes, or until translucent.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the ground turkey to the skillet and cook, breaking it up with a spoon, until fully browned and no longer pink, about 5-7 minutes.
Sprinkle the chili powder, cumin, smoked paprika, salt, and black pepper over the turkey mixture, stirring to combine. Cook for 1 minute to toast the spices.
Pour in the diced tomatoes and stir to combine. Let the mixture simmer for 2-3 minutes to allow the flavors to meld and any excess liquid to evaporate.
Spoon the turkey mixture evenly into the prepared zucchini boats, pressing it down gently to fill each boat.
Top each zucchini boat with a sprinkle of shredded cheddar cheese.
Bake the zucchini boats in the preheated oven for 15-20 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
Garnish the zucchini boats with chopped cilantro and diced avocado, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.9 g | 114% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 9403 mg | 409% | |
| Total Carbohydrate | 100.2 g | 36% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 67.7 g | ||
| Protein | 114.7 g | 229% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 645 mg | 50% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 3249 mg | 69% | |
*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.
