Sugar-Free Turkey Taco Zucchini Boats
Elevate your taco night with these irresistible Sugar-Free Turkey Taco Zucchini Boats—a low-carb, high-protein delight perfect for healthy eating enthusiasts! Packed with bold flavors from seasoned ground turkey, garlic, and onions, combined with juicy diced tomatoes and the natural sweetness of tender zucchini, this recipe strikes the perfect balance between nutritious and delicious. These zucchini boats are oven-baked to perfection, optionally topped with melty shredded cheese, and finished with a sprinkle of fresh cilantro and a squeeze of lime for a zesty kick. Quick to prepare in just 45 minutes, this sugar-free dish makes a crowd-pleasing dinner or a creative appetizer for any occasion. Whether you're following a keto-friendly or gluten-free diet, this recipe offers a guilt-free alternative to classic tacos without sacrificing taste!
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Recipe Information
Ingredients
- 4 medium Zucchini
- 1 lb Ground turkey
- 1 tbsp Olive oil
- 2 large Garlic cloves, minced
- 1 small Yellow onion, diced
- 1 14.5 oz can Diced tomatoes, no sugar added
- 2 tsp Chili powder
- 1 tsp Ground cumin
- 1 tsp Paprika
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.5 cup Shredded cheese (optional)
- 2 tbsp Fresh cilantro, chopped (optional)
- 4 Lime wedges (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Wash and dry the zucchinis. Slice each zucchini in half lengthwise and use a spoon to scoop out the seeds, creating a boat-like shape. Set the zucchini boats aside and save the scooped-out flesh for later use.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, cooking until fragrant and translucent, about 3–4 minutes.
Add the ground turkey to the skillet and cook until browned, breaking it into smaller pieces with a wooden spoon. This should take about 5–7 minutes.
Mix in the reserved zucchini flesh, diced tomatoes, chili powder, cumin, paprika, salt, and pepper. Stir everything together and let it simmer for 5 minutes until the flavors are well combined and the mixture has thickened slightly.
Place the zucchini boats on the prepared baking sheet. Evenly spoon the turkey taco mixture into each zucchini boat, pressing it down gently with the back of the spoon.
If using, sprinkle the shredded cheese over the top of each filled zucchini boat.
Bake in the preheated oven for 20–25 minutes, or until the zucchini is tender and the cheese is melted and bubbly (if added).
Remove the zucchini boats from the oven and let them cool for a few minutes. Garnish with fresh cilantro and serve with lime wedges on the side, if desired.
Enjoy your healthy and delicious Sugar-Free Turkey Taco Zucchini Boats!
Nutrition Facts
Calories |
1441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.2 g | 87% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 9453 mg | 411% | |
| Total Carbohydrate | 96.4 g | 35% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 70.4 g | ||
| Protein | 113.1 g | 226% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 654 mg | 50% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2875 mg | 61% | |
*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.
