Low Carb Turkey Taco Zucchini Boats

Craving a healthy twist on taco night? These Low Carb Turkey Taco Zucchini Boats are the perfect solution! Hollowed-out zucchini halves serve as a wholesome, low-carb base for a flavorful filling of seasoned ground turkey, diced onion, and aromatic garlic, all brought together with a touch of tomato paste and taco seasoning. Topped with melty cheddar cheese and a sprinkle of fresh cilantro, these baked zucchini boats deliver all the bold, savory flavors of tacos in a guilt-free, veggie-packed package. With just 15 minutes of prep and a quick bake in the oven, this easy recipe is perfect for busy weeknights or a light, satisfying meal. Pair with a crisp side salad or enjoy on their own for a family-friendly dish that's keto-friendly, gluten-free, and bursting with Mexican-inspired flavor!

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 large zucchini
• 1 pound ground turkey
• 1 tablespoon olive oil
• 1 small, diced yellow onion
• 2 cloves, minced garlic
• 2 tablespoons taco seasoning (low sodium)
• 2 tablespoons tomato paste
• 1 cup water
• 0.75 cup shredded cheddar cheese
• 2 tablespoons, chopped fresh cilantro
• 1 teaspoon (adjust to taste) salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper or foil for easy cleanup.

Step 2

Wash the zucchinis thoroughly. Slice each zucchini lengthwise and use a spoon or melon baller to scoop out the center, creating a hollow 'boat'. Reserve the scooped-out flesh for another use or discard.

Step 3

Brush the hollowed-out zucchinis lightly with olive oil (about 1/2 tablespoon) and sprinkle with salt and pepper, then place them cut side up on the prepared baking sheet. Set them aside.

Step 4

Heat the remaining 1/2 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 2-3 minutes until softened, stirring occasionally.

Step 5

Add the minced garlic and cook for an additional 1 minute until fragrant.

Step 6

Add the ground turkey to the skillet, breaking it up with a wooden spoon. Cook for 5-6 minutes until browned and fully cooked.

Step 7

Mix in the taco seasoning, tomato paste, and water. Stir well to evenly coat the turkey in the seasoning and cook for 2-3 minutes until the mixture thickens slightly. Taste and adjust seasoning with additional salt if necessary.

Step 8

Remove the skillet from heat and spoon the turkey taco filling evenly into the hollowed zucchinis.

Step 9

Sprinkle shredded cheddar cheese evenly over the tops of the filled zucchini boats.

Step 10

Bake in the preheated oven for 15-20 minutes, or until the zucchinis are tender and the cheese is melted and bubbly.

Step 11

Remove from the oven and let cool slightly. Garnish with fresh chopped cilantro before serving.

Nutrition Facts

Serving size	(1925.1g)

Amount per serving	% Daily Value*
Calories	1547.9

Total Fat 77.0g	0%
Saturated Fat 31.2g	0%
Polyunsaturated Fat 2.1g
Cholesterol 412.8mg	0%
Sodium 12996.6mg	0%
Total Carbohydrate 97.4g	0%
Dietary Fiber 12.7g	0%
Total Sugars 77.2g
Protein 120.3g	0%

Vitamin D 0IU	0%
Calcium 833.0mg	0%
Iron 10.1mg	0%
Potassium 2728.8mg	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: 44.3%

Protein: 30.8%

Carbs: 24.9%