Keto Turkey Taco Zucchini Boats

Transform your taco night with these irresistible Keto Turkey Taco Zucchini Boats, a low-carb, flavor-packed meal that's perfect for a healthy lifestyle! These zucchini halves are hollowed out and roasted to tender perfection before being stuffed with a savory ground turkey mixture seasoned with chili powder, cumin, and paprika. Topped with melty cheddar cheese and fresh cilantro, these vibrant zucchini boats are as satisfying as they are nutritious. Perfect for keto diets and anyone looking for a guilt-free comfort food, they're ready in under 40 minutes and customizable with optional toppings like creamy avocado and tangy sour cream. Whether it's a busy weeknight dinner or a fun twist on taco favorites, these zucchini boats are sure to impress!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 medium Zucchini
• 2 tablespoons Olive oil
• 1 pound Ground turkey
• 0.5 medium, diced Onion
• 2 cloves, minced Garlic
• 1 teaspoon Chili powder
• 1 teaspoon Ground cumin
• 0.5 teaspoon Paprika
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Tomato paste
• 2 tablespoons Water
• 1 cup, shredded Cheddar cheese
• 2 tablespoons, chopped Fresh cilantro
• 0.25 cup Sour cream (optional)
• 0.5 cup Diced avocado (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Wash the zucchini and slice them in half lengthwise. Use a spoon to scoop out the center flesh of each zucchini half, creating a hollow 'boat'. Reserve the scooped flesh for later use.

Step 3

Brush the zucchini halves with 1 tablespoon of olive oil, place them on a baking sheet, and bake in the preheated oven for 10 minutes to slightly soften.

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 until browned, breaking it up with a spatula as it cooks, about 6-8 minutes.

Step 7

Stir in the chili powder, ground cumin, paprika, salt, and black pepper. Mix well.

Step 8

Add the reserved zucchini flesh, tomato paste, and water to the skillet. Stir and cook for another 3-4 minutes until the mixture is well combined and the zucchini flesh has softened.

Step 9

Remove the zucchini boats from the oven. Evenly divide the turkey taco mixture among the zucchini halves, spooning it into each hollowed-out half.

Step 10

Top each zucchini boat with shredded cheddar cheese.

Step 11

Return the stuffed zucchini to the oven and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly.

Step 12

Remove from the oven and garnish with chopped fresh cilantro.

Step 13

Serve warm with optional toppings such as sour cream and diced avocado, if desired.

Nutrition Facts

Serving size	(1737.8g)

Amount per serving	% Daily Value*
Calories	2050.1

Total Fat 124.1g	0%
Saturated Fat 42.5g	0%
Polyunsaturated Fat 3.3g
Cholesterol 445.8mg	0%
Sodium 10006.5mg	0%
Total Carbohydrate 104.4g	0%
Dietary Fiber 18.8g	0%
Total Sugars 64.6g
Protein 124.9g	0%

Vitamin D 0IU	0%
Calcium 756.9mg	0%
Iron 11.4mg	0%
Potassium 3289.2mg	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: 54.9%

Protein: 24.6%

Carbs: 20.5%