Soy-Free Turkey Taco Zucchini Boats

Elevate your taco night with these flavorful Soy-Free Turkey Taco Zucchini Boats—a wholesome, low-carb twist on a classic favorite! Packed with seasoned ground turkey, aromatic spices like smoked paprika and cumin, and the bright freshness of diced tomatoes, this recipe transforms hollowed zucchini halves into delicious edible boats. Baked to tender perfection and topped with melted cheddar cheese, these boats deliver all the satisfying taco flavors without the need for a tortilla or soy ingredients. A perfect gluten-free and keto-friendly meal option, they’re customizable with fresh cilantro and creamy avocado toppings for added flair. Quick to prep and ideal for weeknight dinners, these zucchini boats are sure to become a family favorite!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 medium Zucchini
• 1 pound Ground turkey
• 1 tablespoon Olive oil
• 1 medium Onion, finely diced
• 2 cloves Garlic, minced
• 1 teaspoon Chili powder
• 1 teaspoon Ground cumin
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 cup Diced tomatoes (canned, no salt added)
• 0.5 cup Cheddar cheese, shredded
• 2 tablespoons Fresh cilantro, chopped (optional)
• 1 medium Avocado, diced (optional, for topping)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice each zucchini in half lengthwise and scoop out the seeds and flesh from the center using a spoon, creating hollow 'boats'. Place the zucchini halves on a baking sheet or in a baking dish, cut side up.

Step 3

Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 3 minutes, or until translucent.

Step 4

Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

Step 5

Add the ground turkey to the skillet and cook, breaking it up with a spoon, until fully browned and no longer pink, about 5-7 minutes.

Step 6

Sprinkle the chili powder, cumin, smoked paprika, salt, and black pepper over the turkey mixture, stirring to combine. Cook for 1 minute to toast the spices.

Step 7

Pour in the diced tomatoes and stir to combine. Let the mixture simmer for 2-3 minutes to allow the flavors to meld and any excess liquid to evaporate.

Step 8

Spoon the turkey mixture evenly into the prepared zucchini boats, pressing it down gently to fill each boat.

Step 9

Top each zucchini boat with a sprinkle of shredded cheddar cheese.

Step 10

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

Step 11

Garnish the zucchini boats with chopped cilantro and diced avocado, if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	(1822.7g)

Amount per serving	% Daily Value*
Calories	1636.7

Total Fat 88.9g	0%
Saturated Fat 28.0g	0%
Polyunsaturated Fat 1.9g
Cholesterol 382.0mg	0%
Sodium 9402.6mg	0%
Total Carbohydrate 100.2g	0%
Dietary Fiber 22.2g	0%
Total Sugars 67.7g
Protein 114.7g	0%

Vitamin D 12IU	0%
Calcium 644.6mg	0%
Iron 12.1mg	0%
Potassium 3248.6mg	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: 48.2%

Protein: 27.6%

Carbs: 24.1%