Nut-Free Turkey Taco Zucchini Boats

Elevate your taco night with these Nut-Free Turkey Taco Zucchini Boats—an irresistible low-carb alternative packed with bold flavors and wholesome ingredients. Tender zucchini halves are transformed into "boats" and loaded with a savory ground turkey taco filling seasoned with aromatic spices, garlic, and a touch of tomato paste. Topped with melted Mexican blend cheese and a sprinkle of fresh cilantro, this healthy dinner idea is satisfying, gluten-free, and perfect for those seeking nut-free meal options. Ready in just 45 minutes, this recipe is easy to make, bursting with Tex-Mex inspiration, and ideal for a crowd-pleasing weeknight meal. Pair with your favorite sides or enjoy them solo for a guilt-free treat!

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 medium zucchini
• 1 pound ground turkey
• 2 tablespoons olive oil
• 1 small yellow onion
• 2 cloves garlic
• 2 tablespoons taco seasoning
• 2 tablespoons tomato paste
• 1 cup diced tomatoes
• 1 cup shredded Mexican blend cheese
• 2 tablespoons fresh cilantro
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a baking dish with parchment paper or lightly grease it with non-stick spray.

Step 2

Wash the zucchini thoroughly. Remove the ends and slice each zucchini in half lengthwise.

Step 3

Use a spoon to gently scoop out the flesh from the zucchini halves, creating shallow 'boats.' Reserve the scooped-out flesh and chop it finely.

Step 4

Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until softened.

Step 5

Add minced garlic to the skillet and cook for 30 seconds until fragrant.

Step 6

Add the ground turkey to the skillet and cook, breaking it up with a wooden spoon, until browned and fully cooked, about 6-8 minutes.

Step 7

Stir in the reserved chopped zucchini flesh, taco seasoning, tomato paste, diced tomatoes, salt, and black pepper. Mix well and let the mixture cook for 3-4 minutes to allow the flavors to blend.

Step 8

Arrange the zucchini boats in the prepared baking dish. Spoon the turkey taco mixture evenly into each zucchini boat, packing it tightly.

Step 9

Sprinkle the shredded Mexican blend cheese evenly over the filled zucchini boats.

Step 10

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.

Step 11

Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.

Step 12

Garnish the zucchini boats with freshly chopped cilantro and serve immediately. Enjoy your delicious Nut-Free Turkey Taco Zucchini Boats!

Nutrition Facts

Serving size	(1754.8g)

Amount per serving	% Daily Value*
Calories	1717.5

Total Fat 95.5g	0%
Saturated Fat 35.2g	0%
Polyunsaturated Fat 3.3g
Cholesterol 422.0mg	0%
Sodium 12814.8mg	0%
Total Carbohydrate 93.3g	0%
Dietary Fiber 15.8g	0%
Total Sugars 67.6g
Protein 122.0g	0%

Vitamin D 0IU	0%
Calcium 1042.7mg	0%
Iron 10.8mg	0%
Potassium 2746.3mg	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: 50.0%

Protein: 28.4%

Carbs: 21.7%