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turkey taco zucchini boats
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Turkey Taco Zucchini Boats

These healthy Turkey Taco Zucchini Boats are filled with seasoned lean ground turkey, melty cheese, and fresh toppings for an easy, high-protein, anti-inflammatory dinner the whole family will love.

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course: Main Course
Cuisine: Chinese
Keyword: turkey taco zucchini boats
Servings: people
Calories: 255 kcal

Equipment

  • Cutting board
  • Sharp Knife
  • Large frying pan
  • Parchment paper
  • Large baking sheet
  • Measuring cups and spoons

Ingredients

Turkey Taco Filling

  • 4 medium zucchini
  • 1 tablespoon avocado oil
  • 1 lb (454 grams) lean ground turkey (93% lean)
  • 1 small yellow onion (diced)
  • 3 cloves garlic (minced)
  • 1 tablespoon tomato paste
  • 1 teaspoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup salsa (no added sugar )
  • 1/4 cup water

Topping

  • 1 cup freshly shredded sharp cheddar or Mexican blend
  • fresh pico de gallo
  • chopped cilantro
  • sliced green onions
  • diced tomatoes
  • plain Greek yogurt
  • lime wedges (optional )

Instructions

  1. Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper.
  2. Slice each zucchini in half lengthwise. Using a spoon, carefully scoop out the center, leaving about a ¼-inch border.
  3. Arrange the zucchini halves on a parchment-lined baking sheet or in a 9x13 baking dish. Lightly brush with avocado oil and season with a pinch of salt and pepper. Bake for 10 minutes while you prepare the filling.
  4. Meanwhile, heat the avocado oil in a large skillet over medium heat. Add the onion and cook for 3–4 minutes until softened.
  5. Stir in the garlic and cook for another 2 minutes.
  6. Add the ground turkey and cook until browned, breaking it apart as it cooks. Stir in the tomato paste, chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, salt, and pepper. Cook for about 1 minute until fragrant.
  7. Add the salsa and water. Simmer for 3–5 minutes until slightly thickened.
  8. Remove the zucchini from the oven and evenly fill each zucchini boat with the turkey mixture. Sprinkle the shredded cheese over each zucchini boat.
  9. Return to the oven and bake for 12–15 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
  10. Top with fresh pico de gallo (optional), cilantro, tomatoes, green onions, a dollop of Greek yogurt, and a squeeze of fresh lime before serving.
  11. Store leftover zucchini boats in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for about 10–15 minutes or microwave until warmed through. I don't recommend freezing them, as the zucchini can become watery after thawing.

Nutrition

Serving: 1 boat | Calories: 255 kcal | Carbohydrates: 8 g | Protein: 24 g | Fat: 15 g |

Nutritional information is automatically calculated and should be used as an approximation only.

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