High Protein Turkey Taco Zucchini Boats
Satisfy your taco cravings while staying on track with these High Protein Turkey Taco Zucchini Boats—a fresh, low-carb twist on a classic favorite! Loaded with lean ground turkey seasoned with smoky taco spices, juicy diced tomatoes, and a flavorful zucchini filling, these boats are baked to perfection and topped with melted cheddar for an irresistibly cheesy finish. Not only are they packed with protein and brimming with vibrant flavors, but they’re also gluten-free and keto-friendly, making them ideal for healthy weeknight dinners. Ready in just 45 minutes, this easy recipe is perfect for meal prep, family meals, or a fun way to shake up taco night. Garnish with a sprinkle of fresh cilantro for an extra burst of flavor!
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Ingredients
- 4 medium zucchini
- 1 pound ground turkey
- 2 tablespoons olive oil
- 1 small, diced yellow onion
- 2 cloves, minced garlic
- 2 tablespoons taco seasoning
- 1 cup diced tomatoes
- 1 cup, shredded cheddar cheese
- 2 tablespoons, chopped (optional) fresh cilantro
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Wash the zucchini and slice each one in half lengthwise. Use a spoon to scoop out the seeds and some of the flesh to create a hollow boat shape. Set the scooped flesh aside.
Step 3
Drizzle the zucchini halves with 1 tablespoon of olive oil, and sprinkle with a pinch of salt and pepper. Place them cut side up on a baking dish or tray.
Step 4
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 2-3 minutes until softened.
Step 5
Add the minced garlic to the skillet and sauté for an additional minute, until fragrant.
Step 6
Add the ground turkey to the skillet and cook, breaking it up with a wooden spoon, until no longer pink, about 5-7 minutes.
Step 7
Stir in the taco seasoning, diced tomatoes, and the reserved zucchini flesh (chopped finely). Cook for another 3-4 minutes, allowing the flavors to meld. Season with a pinch of salt and pepper to taste.
Step 8
Spoon the turkey mixture evenly into the prepared zucchini boats, pressing down slightly to pack the filling.
Step 9
Top each zucchini boat with a sprinkle of shredded cheddar cheese.
Step 10
Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
Step 11
Remove the foil and bake for an additional 8-10 minutes, or until the cheese is bubbly and golden and the zucchini is tender.
Step 12
Garnish with chopped fresh cilantro if desired, and serve warm. Enjoy your High Protein Turkey Taco Zucchini Boats!
Nutrition Facts
| Serving size | (1740.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1761.9 |
| Total Fat 96.3g | 0% |
| Saturated Fat 34.0g | 0% |
| Polyunsaturated Fat 3.3g | |
| Cholesterol 415.8mg | 0% |
| Sodium 12428.2mg | 0% |
| Total Carbohydrate 97.2g | 0% |
| Dietary Fiber 14.4g | 0% |
| Total Sugars 63.6g | |
| Protein 120.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 702.2mg | 0% |
| Iron 9.0mg | 0% |
| Potassium 2661.7mg | 0% |
Source of Calories