Description
Zucchini Boat Turkey Tacos are a delicious and healthy twist on traditional tacos, featuring hollowed zucchini halves filled with a flavorful ground turkey mixture seasoned with southwestern spices, topped with melted Mexican cheese, and baked to perfection. This low-carb, protein-packed dish is perfect for a nutritious weeknight dinner or meal prep.
Ingredients
Main Ingredients
- 4 medium zucchini
- 1/2 cup salsa, plus more for serving
- 1 pound ground turkey
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon salt, or to taste
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 small onion, minced
- 4 oz tomato sauce
- 1/4 cup water
- 1/2 cup shredded Mexican cheese blend
- Sour cream (optional, for serving)
Instructions
- Prepare Zucchini and Baking Dish: Bring a large pot of salted water to a boil. Pour 1/2 cup of salsa into the bottom of a 9×13 baking dish and set aside. Cut the zucchini in half lengthwise, then use a small spoon or melon baller to hollow out the zucchini halves, leaving a 1/4 inch rim. Save about 3/4 cup of the zucchini flesh and chop it finely.
- Blanch Zucchini Halves: Drop the hollowed zucchini halves into the boiling water and cook for one minute. Remove them carefully and set aside.
- Preheat Oven: Preheat your oven to 400°F (204°C).
- Brown Turkey and Add Spices: In a large skillet over medium heat, brown the ground turkey, breaking it up as it cooks until no longer pink. Add garlic powder, cumin, salt, chili powder, and paprika. Stir well to combine the spices evenly with the meat.
- Simmer Filling Mixture: Add the minced onion, reserved chopped zucchini flesh, tomato sauce, and water to the skillet. Stir everything together, cover, and simmer on low heat for about 20 minutes, allowing flavors to meld and the mixture to thicken slightly.
- Assemble Boats: Arrange the blanched zucchini halves in the prepared baking dish over the salsa. Spoon the turkey mixture evenly into each zucchini boat, pressing down slightly to fill the hollowed halves thoroughly.
- Add Cheese and Bake: Sprinkle the shredded Mexican cheese blend on top of each filled zucchini boat. Cover the baking dish with foil and place in the preheated oven. Bake for approximately 30 minutes until the zucchini is tender and the cheese is melted.
- Serve: Remove from oven and serve warm with additional salsa and optional sour cream on the side.
Notes
- Store leftover taco boats in an airtight container in the refrigerator for up to 4 days—ideal for lunch or a quick dinner.
- You can freeze these zucchini boats! Place in a freezer-safe container and store for up to 3 months. Thaw fully before reheating.
- To save time, you can use pre-minced onion or pre-chopped zucchini flesh if desired.
- The spice level can be adjusted by adding more chili powder or including some diced jalapeños for extra heat.
- For a dairy-free option, omit the cheese or use a vegan cheese substitute.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American Fusion
