Turkey Taco Zucchini Boats
Elevate taco night with these irresistible Turkey Taco Zucchini Boats—a lighter yet flavor-packed twist on a classic favorite. Perfect for low-carb enthusiasts and anyone seeking a nutritious meal, this recipe features tender zucchini halves loaded with a zesty blend of seasoned ground turkey, hearty black beans, sweet corn, and tangy tomato sauce, all crowned with melted cheddar cheese. With a bake time of just 30 minutes and customizable toppings like fresh cilantro, sour cream, and a squeeze of lime, these zucchini boats are as easy as they are delicious. Ideal for family dinners or meal prep, this dish delivers bold taco flavor without the tortilla, making it a satisfying and wholesome choice.
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Recipe Information
Ingredients
- 4 large Zucchini
- 1 tablespoon Olive oil
- 1 pound Ground turkey
- 1 medium, chopped Onion
- 2 cloves, minced Garlic
- 2 tablespoons Taco seasoning
- 1 cup Tomato sauce
- 0.5 cup, drained and rinsed Black beans
- 0.5 cup, fresh or frozen Corn kernels
- 1 cup, shredded Cheddar cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup, chopped Fresh cilantro
- 0.5 cup Sour cream
- 1 for serving Lime wedges
Instructions
Preheat your oven to 400°F (200°C).
Cut the zucchinis in half lengthwise and scoop out the centers using a spoon, leaving about a 1/4-inch thick shell. Reserve the scooped-out flesh and chop it finely.
Place the zucchini halves on a baking sheet, brush with olive oil, and season with a little salt and pepper. Bake in the oven for 10 minutes until just tender.
While the zucchini is baking, heat the remaining olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent, about 3 minutes.
Add the ground turkey to the skillet and cook until browned, breaking it apart with a spoon. Stir in the chopped zucchini flesh, taco seasoning, tomato sauce, black beans, and corn kernels. Cook for an additional 5 minutes, allowing the flavors to meld and the mixture to thicken slightly. Season with salt and pepper to taste.
Remove the zucchinis from the oven and fill each with the turkey mixture.
Sprinkle shredded cheddar cheese evenly over the filled zucchini boats.
Return the zucchini boats to the oven and bake for another 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and garnish with chopped cilantro.
Serve the zucchini boats with sour cream and lime wedges on the side.
Nutrition Facts
Calories |
2172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.4 g | 143% | |
| Saturated Fat | 47.9 g | 240% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 473 mg | 158% | |
| Sodium | 15480 mg | 673% | |
| Total Carbohydrate | 158.8 g | 58% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 95.2 g | ||
| Protein | 135.2 g | 270% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 890 mg | 68% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 3029 mg | 64% | |
*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.
