Description
These Ground Turkey Taco Stuffed Zucchini Boats are a delicious and healthy alternative to traditional tacos. Zucchini halves are filled with a flavorful mixture of ground turkey, beans, corn, and cheese, then baked to perfection. A satisfying meal that’s low-carb and packed with protein.
Ingredients
Scale
Zucchini Boats:
- 4 medium zucchinis
- 1 tablespoon olive oil
Turkey Filling:
- 1 pound ground turkey
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 tablespoon taco seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup canned diced tomatoes (drained)
- 1/2 cup canned black beans (rinsed and drained)
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 3/4 cup shredded Mexican blend cheese
- Chopped fresh cilantro and lime wedges for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare zucchinis: Slice the zucchinis in half lengthwise and scoop out the centers, leaving shells.
- Cook filling: In a skillet, cook onion, garlic, and turkey. Season with taco seasoning, salt, and pepper. Add tomatoes, beans, and corn.
- Fill zucchinis: Spoon the turkey mixture into the zucchini boats. Top with cheese.
- Bake: Cover with foil and bake for 25 minutes. Uncover and bake for 5 more minutes until cheese is melted.
- Serve: Garnish with cilantro and lime wedges.
Notes
- You can use ground chicken or beef instead of turkey.
- Enhance with sour cream, salsa, or avocado slices on top.
- For a low-carb version, omit the corn and beans.
Nutrition
- Serving Size: 2 zucchini halves
- Calories: 320
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 27 g
- Cholesterol: 70 mg
