Description
These Ground Turkey Taco Stuffed Zucchini Boats are a delicious, healthy twist on traditional tacos. Tender zucchini halves are filled with a flavorful ground turkey mixture seasoned with classic taco spices and topped with melted shredded cheese. Baked to perfection, they make a perfect low-carb, high-protein meal that is both satisfying and easy to prepare.
Ingredients
Scale
Zucchini Boats
- 4 medium zucchinis
- 1 tablespoon olive oil
- 1/2 cup shredded cheese (cheddar or Mexican blend)
- Sour cream, for serving (optional)
Taco Filling
- 1 pound ground turkey
- 1/2 cup diced onions
- 1/2 cup diced tomatoes (canned or fresh)
- 1 tablespoon taco seasoning
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it is hot and ready for baking the zucchini boats.
- Sauté Onions: In a skillet over medium heat, add olive oil and sauté the diced onions until they become translucent, which usually takes about 3-4 minutes. This step enhances the flavor of the filling.
- Cook Ground Turkey: Add the ground turkey to the skillet with the onions. Cook until the turkey is browned and no longer pink, breaking it apart as it cooks for even cooking.
- Add Seasoning and Tomatoes: Stir in the taco seasoning and diced tomatoes into the turkey mixture. Let it cook for an additional 5 minutes, allowing the flavors to meld and any excess moisture to reduce.
- Prepare Zucchini Boats: While the turkey cooks, halve the zucchinis lengthwise and carefully scoop out some of the flesh to create hollow boats, making space for the filling.
- Fill the Zucchini: Spoon the cooked turkey mixture evenly into each zucchini half. Then sprinkle shredded cheese over the top of each filled boat to add a savory, melty finish.
- Bake: Place the stuffed zucchinis on a baking sheet or dish and bake in the preheated oven for 25-30 minutes until the zucchini is tender and the cheese is golden brown and bubbly.
- Serve: Remove from the oven and serve hot. Optionally, add a dollop of sour cream on top for extra creaminess and flavor.
Notes
- You can substitute ground turkey with ground chicken or lean ground beef if preferred.
- Using fresh diced tomatoes is great, but canned diced tomatoes with no added salt work well too.
- For extra heat, add a pinch of cayenne pepper or chopped jalapeños to the taco seasoning.
- To make it keto-friendly, ensure the taco seasoning has no added sugars.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-inspired
