Paleo Turkey Taco Zucchini Boats

Transform your taco night with these irresistible Paleo Turkey Taco Zucchini Boats—a healthy, low-carb twist on a classic favorite! Tender zucchini halves are hollowed out and roasted to perfection, then generously filled with a flavorful mix of ground turkey, fragrant spices like cumin and paprika, and juicy diced tomatoes. This wholesome, dairy-free dish is topped off with fresh cilantro and optional garnishes like creamy avocado slices and lime wedges for a burst of zesty flavor. Quick to prep and perfect for a weeknight dinner or meal prep, these taco-inspired zucchini boats are sure to satisfy your cravings while keeping things nutritious and paleo-friendly.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 medium Zucchini
• 1 lb Ground turkey
• 1 tbsp Olive oil
• 1 small, diced Onion
• 2 minced Garlic cloves
• 2 tbsp Tomato paste
• 1 cup Diced tomatoes
• 1 tsp Chili powder
• 1 tsp Cumin
• 1 tsp Paprika
• 0.5 tsp Onion powder
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 2 tbsp, chopped Fresh cilantro
• 1 sliced (optional for garnish) Avocado
• 4 (optional for serving) Lime wedges

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the zucchini in half lengthwise and use a spoon to scoop out the flesh, creating hollow 'boats'. Reserve the scooped-out flesh and finely chop it. Place the zucchini halves on a baking sheet.

Step 3

Drizzle the zucchini boats with 1/2 tablespoon of olive oil and season with a pinch of salt and pepper. Bake in the preheated oven for 12–15 minutes, or until just tender. Remove from the oven and set aside.

Step 4

While the zucchini is baking, heat the remaining 1/2 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2–3 minutes until softened.

Step 5

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

Step 6

Stir in the ground turkey and cook for 5–7 minutes, breaking it apart with a spoon, until browned and cooked through.

Step 7

Add the chopped zucchini flesh, tomato paste, diced tomatoes, chili powder, cumin, paprika, onion powder, salt, and pepper to the skillet. Stir well to combine and let the mixture simmer for 5–7 minutes, allowing the flavors to meld together.

Step 8

Remove the skillet from the heat and stir in the chopped cilantro.

Step 9

Spoon the turkey mixture into the pre-baked zucchini boats, filling them generously.

Step 10

Return the filled zucchini boats to the oven and bake for an additional 8–10 minutes, or until heated through.

Step 11

Serve immediately, garnished with sliced avocado and lime wedges, if desired. Enjoy your Paleo Turkey Taco Zucchini Boats!

Nutrition Facts

Serving size	(1707.3g)

Amount per serving	% Daily Value*
Calories	1235.3

Total Fat 52.6g	0%
Saturated Fat 13.4g	0%
Polyunsaturated Fat 2.2g
Cholesterol 322.0mg	0%
Sodium 9314.7mg	0%
Total Carbohydrate 95.8g	0%
Dietary Fiber 18.3g	0%
Total Sugars 70.6g
Protein 100.0g	0%

Vitamin D 0IU	0%
Calcium 290.3mg	0%
Iron 12.5mg	0%
Potassium 2944.5mg	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: 37.7%

Protein: 31.8%

Carbs: 30.5%