Dairy-Free Turkey Taco Zucchini Boats

Transform your taco night with these vibrant, dairy-free turkey taco zucchini boats—an irresistible, low-carb twist on a classic favorite! Tender zucchini halves are roasted to perfection, then generously stuffed with a savory filling of seasoned ground turkey, onions, garlic, tomato paste, and diced tomatoes, all spiced with zesty, dairy-free taco seasoning. This wholesome dish is packed with protein, bursting with fresh flavors, and finished with chopped cilantro and a squeeze of lime for a refreshing, tangy kick. Perfect for busy weeknights, this recipe is ready in under an hour and is a delightful way to sneak in more veggies without compromising on comfort and taste. Enjoy a guilt-free, family-friendly dinner that's as nutritious as it is delicious!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 medium zucchini
• 1 pound ground turkey
• 2 tablespoons olive oil
• 1 small, diced yellow onion
• 2 cloves, minced garlic
• 2 tablespoons tomato paste
• 1 cup diced tomatoes (canned, no salt added)
• 2 tablespoons taco seasoning (dairy-free)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons, chopped cilantro
• 1 medium, sliced into wedges lime

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a large baking dish with parchment paper or lightly grease it with olive oil.

Step 2

Wash the zucchinis and slice them in half lengthwise. Use a spoon to carefully scoop out the center flesh, leaving about 1/4 inch of the flesh intact along the edges. Reserve the scooped-out zucchini flesh and finely chop it.

Step 3

Place the zucchini halves in the prepared baking dish, cut side up. Lightly brush with 1 tablespoon of the olive oil and sprinkle with a pinch of salt and pepper. Bake in the oven for 10 minutes to soften while you prepare the turkey filling.

Step 4

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes, until softened. Stir in the minced garlic and cook for 1 more minute until fragrant.

Step 5

Add the ground turkey to the skillet and cook, breaking it up with a spatula, until browned and fully cooked, about 5-7 minutes.

Step 6

Stir in the chopped zucchini flesh, tomato paste, diced tomatoes, taco seasoning, salt, and black pepper. Cook for another 3-4 minutes, stirring occasionally, until the mixture is well combined and slightly thickened.

Step 7

Remove the zucchini halves from the oven. Divide the turkey mixture evenly among the zucchini boats, stuffing each one generously.

Step 8

Return the stuffed zucchini boats to the oven and bake for an additional 15-20 minutes, or until the zucchini is tender and the filling is heated through.

Step 9

Remove the zucchini boats from the oven and sprinkle them with fresh chopped cilantro. Serve warm with lime wedges on the side for squeezing over the top.

Nutrition Facts

Serving size	(1704.5g)

Amount per serving	% Daily Value*
Calories	1360.2

Total Fat 64.7g	0%
Saturated Fat 15.1g	0%
Polyunsaturated Fat 3.3g
Cholesterol 322.0mg	0%
Sodium 9756.1mg	0%
Total Carbohydrate 101.5g	0%
Dietary Fiber 16.5g	0%
Total Sugars 70.3g
Protein 99.8g	0%

Vitamin D 0IU	0%
Calcium 241.3mg	0%
Iron 11.1mg	0%
Potassium 2777.8mg	0%

*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.

Source of Calories

Fat: 42.0%

Protein: 28.8%

Carbs: 29.3%