Low Sodium Turkey Taco Zucchini Boats

Transform your taco night with these delicious and healthy Low Sodium Turkey Taco Zucchini Boats! This wholesome recipe swaps traditional taco shells for tender, hollowed-out zucchini halves, creating the perfect low-carb and low-sodium vessel for a flavorful filling. Packed with lean ground turkey, black beans, fresh veggies, and salt-free taco seasoning, these zucchini boats are a guilt-free way to indulge in all the bold, zesty flavors you love. Topped with a sprinkle of reduced-fat cheese and a hint of fresh cilantro, this dish is perfect for a nutritious weeknight dinner or meal prep. Ready in just 40 minutes, these taco zucchini boats will satisfy your cravings while keeping things light, fresh, and satisfying!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 medium Zucchini
• 1 pound Ground turkey (lean, 93% lean or higher)
• 1 tablespoon Olive oil
• 1 small Onion (finely diced)
• 3 Garlic cloves (minced)
• 1 medium Bell pepper (finely diced)
• 2 tablespoons Salt-free taco seasoning
• 1 cup Canned low-sodium diced tomatoes (drained)
• 0.5 cup Cooked black beans (drained and rinsed, no salt added)
• 0.5 cup Shredded reduced-fat cheese (optional, e.g., cheddar or Mexican blend)
• 2 tablespoons Chopped fresh cilantro (optional, for garnish)

Directions

Step 1

Preheat oven to 400°F (200°C).

Step 2

Wash the zucchinis and cut each one in half lengthwise. Use a spoon to scoop out the center, creating a hollow 'boat' while leaving about 1/4 inch of flesh around the edges. Reserve the scooped-out zucchini flesh for later use.

Step 3

Place the zucchini boats cut side up on a baking sheet lined with parchment paper or lightly greased. Brush the insides with a small amount of olive oil (not listed in ingredients) and set aside.

Step 4

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

Step 5

Stir in the minced garlic and diced bell pepper, and cook for another 2-3 minutes.

Step 6

Add the ground turkey to the skillet and cook, breaking it up with a wooden spoon, until no longer pink (about 5-6 minutes).

Step 7

Stir in the reserved zucchini flesh, salt-free taco seasoning, drained diced tomatoes, and black beans. Cook for another 4-5 minutes, stirring occasionally, until well combined and warmed through.

Step 8

Spoon the turkey mixture generously into the prepared zucchini boats, dividing evenly among them.

Step 9

If using cheese, sprinkle a small amount on top of each zucchini boat.

Step 10

Transfer the baking sheet to the preheated oven and bake for 15-20 minutes, or until the zucchini is tender and the filling is heated through.

Step 11

Remove the zucchini boats from the oven and let cool for a couple of minutes. Garnish with chopped fresh cilantro if desired.

Step 12

Serve warm and enjoy your low sodium turkey taco zucchini boats!

Nutrition Facts

Serving size	(1885.7g)

Amount per serving	% Daily Value*
Calories	1618.5

Total Fat 67.1g	0%
Saturated Fat 21.2g	0%
Polyunsaturated Fat 1.9g
Cholesterol 347.5mg	0%
Sodium 8207.4mg	0%
Total Carbohydrate 116.9g	0%
Dietary Fiber 25.6g	0%
Total Sugars 69.8g
Protein 135.9g	0%

Vitamin D 12IU	0%
Calcium 761.9mg	0%
Iron 14.7mg	0%
Potassium 4082.9mg	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: 37.4%

Protein: 33.7%

Carbs: 29.0%