Whole30 Turkey Taco Zucchini Boats

Transform taco night into a nutritious, flavor-packed feast with these Whole30 Turkey Taco Zucchini Boats! Perfectly roasted zucchini halves serve as the ultimate low-carb base, stuffed with a bold and savory ground turkey filling seasoned with chili powder, cumin, and smoked paprika. This easy, gluten-free recipe is not only Whole30-approved but also loaded with fresh ingredients, including aromatic minced garlic, diced onions, and a splash of chicken broth to create a saucy, satisfying texture. Garnished with vibrant cilantro and optionally paired with creamy avocado slices and a squeeze of lime, these zucchini boats make a wholesome dinner that’s as fun to eat as it is nourishing. Ready in under an hour, this dish is perfect for meal prep, family dinners, or satisfying your taco cravings in a healthier way!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 medium zucchini
• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 small, diced yellow onion
• 3 cloves minced garlic
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 0.5 teaspoon dried oregano
• 0.75 teaspoon sea salt
• 0.25 teaspoon black pepper
• 2 tablespoons tomato paste
• 0.25 cup chicken broth
• 2 tablespoons, chopped fresh cilantro
• 1 large, sliced (optional for garnish) avocado
• 1 cut into wedges (optional for garnish) lime

Directions

Step 1

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

Step 2

Wash the zucchinis and slice them in half lengthwise. Using a spoon, carefully scoop out the center seeds to form a hollowed 'boat' shape. Reserve the scooped-out zucchini flesh for later use.

Step 3

Brush the hollowed zucchini halves with 1/2 tablespoon of olive oil and lay them cut side up on the prepared baking sheet. Bake for 10-12 minutes until they start to soften but are not fully cooked.

Step 4

While the zucchini pre-bakes, heat the remaining 1/2 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.

Step 5

Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

Step 6

Add the ground turkey to the skillet, breaking it up with a wooden spoon. Cook until browned and fully cooked through, about 5-7 minutes.

Step 7

Mix in the reserved zucchini flesh, chili powder, ground cumin, smoked paprika, dried oregano, sea salt, and black pepper. Stir well to combine.

Step 8

Add the tomato paste and chicken broth to the skillet. Stir and let it simmer for 3-4 minutes until the mixture thickens and becomes saucy.

Step 9

Remove the zucchini boats from the oven and carefully fill each one with the turkey taco mixture, pressing it down gently to pack it in.

Step 10

Return the filled zucchini boats to the oven and bake for an additional 12-15 minutes until the zucchinis are tender and the filling is hot.

Step 11

Remove from the oven and garnish with fresh cilantro. Optionally, serve with sliced avocado and a lime wedge for added flavor.

Nutrition Facts

Serving size	(1742.3g)

Amount per serving	% Daily Value*
Calories	1498.0

Total Fat 79.2g	0%
Saturated Fat 17.3g	0%
Polyunsaturated Fat 5.6g
Cholesterol 322.0mg	0%
Sodium 9932.2mg	0%
Total Carbohydrate 106.0g	0%
Dietary Fiber 27.2g	0%
Total Sugars 64.8g
Protein 101.8g	0%

Vitamin D 0IU	0%
Calcium 243.9mg	0%
Iron 12.6mg	0%
Potassium 3404.0mg	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: 46.2%

Protein: 26.4%

Carbs: 27.5%