Gluten-Free Turkey Taco Zucchini Boats

Transform your taco night with these flavorful Gluten-Free Turkey Taco Zucchini Boats—a healthy, low-carb twist on a classic favorite! Perfectly tender zucchini halves are hollowed out and stuffed with a savory filling of seasoned ground turkey, sautéed onions, garlic, and diced tomatoes, then topped with a generous layer of melty Mexican blend cheese. This dish is not only gluten-free but also loaded with fresh and wholesome ingredients, making it an ideal choice for anyone seeking a nutritious yet satisfying meal. Baked to perfection and garnished with a sprinkle of fresh cilantro, these zucchini boats are as impressive on the plate as they are on the palate. Serve them with a dollop of sour cream and a squeeze of lime for an extra burst of flavor. With just 15 minutes of prep time and a quick bake, this recipe is a time-saving winner for busy weeknights!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 medium zucchini
• 1 lb ground turkey
• 1 tbsp olive oil
• 1 small, diced yellow onion
• 2 minced garlic cloves
• 1 packet gluten-free taco seasoning
• 1 cup, drained canned diced tomatoes
• 1 cup shredded Mexican blend cheese
• 2 tbsp chopped cilantro
• 0.25 tsp salt
• 0.25 tsp black pepper
• 0.25 cup sour cream (optional)
• 4 pieces lime wedges (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Wash the zucchini and cut them in half lengthwise. Use a spoon or melon baller to scoop out the flesh, creating 'boats' with about 1/4-inch thick shells. Reserve the scooped-out zucchini flesh and finely chop it.

Step 3

Place the zucchini boats in a 9x13 inch baking dish, cut side up. Lightly season them with a pinch of salt and pepper, then set aside.

Step 4

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 2-3 minutes until softened.

Step 5

Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

Step 6

Add the ground turkey to the skillet, breaking it up with a wooden spoon. Cook until the meat is browned and fully cooked, about 5-7 minutes.

Step 7

Stir in the gluten-free taco seasoning, drained diced tomatoes, and the reserved chopped zucchini flesh. Cook for 3-4 minutes until the mixture thickens slightly.

Step 8

Spoon the turkey taco filling evenly into the prepared zucchini boats, packing the mixture gently.

Step 9

Sprinkle shredded Mexican blend cheese evenly over the filled boats.

Step 10

Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Then, uncover and bake for an additional 5 minutes, or until the cheese is melted and bubbly.

Step 11

Remove from the oven and let cool for 5 minutes. Garnish with chopped cilantro.

Step 12

Serve warm with optional sour cream and lime wedges on the side for extra flavor.

Nutrition Facts

Serving size	(1775.3g)

Amount per serving	% Daily Value*
Calories	1735.9

Total Fat 98.5g	0%
Saturated Fat 40.6g	0%
Polyunsaturated Fat 4.0g
Cholesterol 456.8mg	0%
Sodium 9727.7mg	0%
Total Carbohydrate 86.9g	0%
Dietary Fiber 13.7g	0%
Total Sugars 66.8g
Protein 123.2g	0%

Vitamin D 0IU	0%
Calcium 1114.2mg	0%
Iron 10.1mg	0%
Potassium 2560.3mg	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: 51.3%

Protein: 28.5%

Carbs: 20.1%