Description
These Ground Turkey Taco Stuffed Zucchini Boats are a healthy and satisfying alternative to traditional tacos. Zucchini halves are filled with a flavorful mixture of ground turkey, beans, corn, and cheese, then baked to perfection. A delicious and nutritious meal that’s easy to make!
Ingredients
Scale
Zucchini Boats:
- 4 medium zucchinis, halved lengthwise and seeds scooped out
- 1 tablespoon olive oil
Turkey Filling:
- 1 pound ground turkey
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet (1 ounce) taco seasoning or 3 tablespoons homemade taco seasoning
- 1/2 cup canned tomato sauce
- 1/2 cup canned black beans, drained and rinsed
- 1/2 cup corn kernels, fresh or frozen
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- Chopped fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C). Arrange the zucchini halves cut side up on a baking sheet lined with parchment paper. Lightly brush with half the olive oil and season with a pinch of salt.
- Cook the turkey filling: In a large skillet over medium heat, add the remaining olive oil and cook the ground turkey until browned, about 5–6 minutes. Add the onion and garlic, cooking until softened, about 3 minutes. Stir in taco seasoning and tomato sauce, mixing well. Add the black beans and corn, and cook for another 2 minutes until heated through.
- Fill the zucchini boats: Spoon the turkey mixture evenly into the zucchini halves. Top with the cheddar and Monterey Jack cheeses.
- Bake: Bake for 20–25 minutes, or until the zucchini is tender and the cheese is melted and bubbly. Garnish with chopped cilantro and serve with lime wedges.
Notes
- For a low-carb option, omit the beans and corn and increase the turkey.
- You can prepare the filling a day in advance and assemble the boats just before baking.
- If you prefer spicier flavor, add diced jalapeños or extra chili powder.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 zucchini halves
- Calories: 310
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 26 g
- Cholesterol: 90 mg
