These turkey taco stuffed zucchini boats are a fun and healthy twist on tacos! They’re filled with lean ground turkey, spices, and topped with cheese. All the taco flavors, minus the carbs!
I love how easy these are to make. Just scoop out the zucchini, fill it up, and bake. Plus, you get to eat your veggies without feeling like you’re eating your veggies! 😄
Key Ingredients & Substitutions
Zucchinis: Zucchinis are a fantastic low-carb base for this dish. If you can’t find zucchinis, you can use bell peppers or eggplants instead for a similar boat-like structure. They’ll taste great too!
Ground Turkey: Lean ground turkey is ideal here for a healthy option. If you prefer a different meat, ground chicken or lean beef works well, too. For a vegetarian option, try using lentils or a meat substitute like quinoa.
Taco Seasoning: Store-bought taco seasoning is convenient, but you can make your own blend with chili powder, cumin, paprika, oregano, salt, and pepper. This way, you can adjust it to your taste!
Cheese: Reduced-fat cheddar gives a nice melty topping, but feel free to swap it with a dairy-free cheese if you’re avoiding dairy. Monterey Jack or Pepper Jack also adds a nice kick!
How Do I Get My Zucchini Boats Just Right?
One of the most important steps is properly preparing the zucchini boats. Start by cutting the zucchinis in half lengthwise. Be careful when scooping out the seeds and flesh; leave some around the edges to ensure the boats hold their shape during baking.
- Use a small spoon to gently scoop, ensuring you don’t pierce the skin.
- Don’t waste the flesh you scoop out! Chop it finely and add it to your turkey mixture for added flavor and nutrition.
This method not only creates sturdy boats, but it also maximizes the flavor of the dish. Enjoy your cooking and have fun with the filling!
Healthy Ground Turkey Taco Stuffed Zucchini Boats
Ingredients You’ll Need:
For the Zucchini Boats:
- 4 medium zucchinis
- 1 lb (450 g) lean ground turkey
- 1 small onion, finely chopped
- 2 cloves garlic, minced
For the Filling:
- 1 packet (or 2 tbsp) taco seasoning (or homemade blend: chili powder, cumin, paprika, oregano, salt, pepper)
- 1/2 cup canned diced tomatoes (drained)
- 1/2 cup black beans, rinsed and drained (optional)
- 1/2 cup corn kernels (fresh or frozen)
For the Topping:
- 1/2 cup shredded reduced-fat cheddar cheese
- Fresh cilantro, chopped (for garnish)
- Lime wedges (optional, for serving)
- 2 tbsp olive oil
- Salt and pepper to taste
How Much Time Will You Need?
This delicious recipe will take about 15 minutes to prepare and 20-25 minutes to bake, totaling around 40-45 minutes from start to finish. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Preheat Your Oven:
Begin by preheating your oven to 375°F (190°C). This way, it’s hot and ready when your zucchini boats are filled and ready to bake!
2. Prepare the Zucchini:
Wash the zucchinis thoroughly, then slice them in half lengthwise. Using a spoon, carefully scoop out the seeds and some of the flesh to create boats. Keep that scooped-out zucchini flesh and chop it finely to include in your turkey filling.
3. Set Up the Boats:
Place the hollowed-out zucchini halves cut-side up on a baking sheet lined with parchment paper or lightly greased. This keeps them from sticking and makes for easier cleanup!
4. Cook the Filling:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it turns translucent. Then, stir in the minced garlic and chopped zucchini flesh, cooking for an additional 2 minutes.
5. Brown the Turkey:
Add the ground turkey to the skillet. Cook it while breaking it apart with a spatula until it’s well browned and cooked through, which should take about 5-7 minutes.
6. Add Spices and Vegetables:
Next, stir in the taco seasoning, diced tomatoes, optional black beans, and corn. Let it all cook together for about 3 minutes, mixing well to combine the flavors. Season with salt and pepper to taste.
7. Fill the Zucchini Boats:
Grab your zucchini boats and spoon the turkey mixture evenly into each hollow half, packing it in well to enjoy every bite!
8. Top with Cheese:
Sprinkle the shredded cheddar cheese evenly on top of each stuffed zucchini. This will melt beautifully while baking.
9. Bake to Perfection:
Place the baking sheet in your preheated oven and bake for about 20-25 minutes. The zucchinis should be tender, and the cheese should be melted and bubbly.
10. Garnish and Serve:
Once baked to perfection, remove the zucchini boats from the oven and garnish with chopped cilantro. Serve with lime wedges on the side for an extra zing!
Enjoy these healthy and flavorful turkey taco stuffed zucchini boats as a low-carb, nutritious meal! They’re sure to be a hit with family and friends!
FAQ for Healthy Ground Turkey Taco Stuffed Zucchini Boats
Can I Use Different Types of Meat?
Absolutely! While lean ground turkey is a great choice, you can use ground chicken, lean beef, or even plant-based meat alternatives for a delicious twist. Just adjust cooking times if necessary based on the meat used.
What Can I Substitute for Zucchini Boats?
If you can’t find zucchinis, bell peppers or eggplants make excellent substitutes! They hold up well and add their unique flavors to the dish. Just be aware that cooking times may vary slightly depending on the vegetable’s thickness.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the microwave or in the oven at 350°F (175°C) until heated through. Enjoy them as a quick lunch or dinner option!
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the filling and stuff the zucchini boats a day in advance. Just cover and refrigerate. When you’re ready to cook, pop them in the oven straight from the fridge, but be ready to add a couple of minutes to the cooking time if they’re cold.
