Description
These Taco Zucchini Boats are a flavorful, low-carb twist on traditional tacos, loaded with seasoned ground turkey, black beans, and Mexican spices, baked inside tender roasted zucchini halves and topped with melted cheese and fresh tomatoes. Perfect for a healthy dinner that’s both satisfying and easy to prepare.
Ingredients
Units
Scale
Zucchini Boats
- 4 - 5 medium zucchini, stem trimmed, sliced into halves lengthwise
- 2 Tbsp olive oil, divided
- Salt and freshly ground black pepper, to taste
Turkey Taco Filling
- 3/4 cup chopped yellow onion
- 1 lb. 92% lean ground turkey
- 2 tsp minced garlic
- 1 Tbsp chili powder (preferably 1 1/2 tsp regular + 1 1/2 tsp ancho chili powder)
- 1 tsp ground cumin
- 1/2 cup tomato sauce
- 1/2 cup low-sodium chicken broth
- 3/4 cups drained and rinsed canned black beans
- 3 Tbsp minced cilantro, divided
- 1 Tbsp fresh lime juice
Toppings
- 1 1/4 cups shredded Mexican cheese
- 2 medium roma tomatoes, diced
- Sour cream, Mexican hot sauce or red onion for serving (optional)
Instructions
- Prepare Zucchini Boats: Preheat your oven to 400°F (200°C). Using a spoon, carefully scoop out the centers of the zucchini halves, leaving about a 1/4-inch thick rim to create the boats. Place the zucchini boats cut side up in two baking dishes, brush them lightly with 1 tablespoon of olive oil, and season with a little salt. Roast in the oven for 18 to 22 minutes until nearly tender.
- Cook Turkey Filling: While the zucchini roasts, heat the remaining 1 tablespoon olive oil in a 12-inch non-stick skillet over medium-high heat. Add the chopped onion and sauté for 2 minutes until softened. Add the ground turkey and minced garlic, season with salt and pepper, then cook, breaking up the meat and stirring occasionally, until the turkey is just cooked through.
- Season Filling: Sprinkle in the chili powder and ground cumin, stirring for about 20 seconds to coat the meat evenly with spices. Pour in the chicken broth, tomato sauce, and black beans, bring the mixture to a simmer, then reduce heat to medium-low and let it simmer until the sauce reduces and thickens slightly, about 5 minutes.
- Add Fresh Flavors: Stir in 2 tablespoons of minced cilantro and the lime juice into the turkey mixture, then remove from heat.
- Assemble and Bake: Spoon the turkey taco filling evenly into the roasted zucchini boats. Sprinkle the shredded Mexican cheese generously on top. Return the stuffed zucchini boats to the oven and bake for an additional 5 minutes or until the cheese is melted and the zucchini are tender.
- Garnish and Serve: Remove from the oven and sprinkle with diced roma tomatoes and the remaining 1 tablespoon of cilantro. Serve immediately with optional sour cream, Mexican hot sauce, or red onion on the side.
Notes
- For extra spice, add a pinch of cayenne pepper or chopped jalapeños to the turkey mixture.
- Substitute ground turkey with ground chicken or lean ground beef if preferred.
- To make this dish vegetarian, replace the turkey with sautéed mushrooms or extra black beans.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Use gluten-free chicken broth to keep the recipe gluten-free.
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 70 mg
