Description
These Taco Zucchini Boats are a delicious and healthy twist on traditional tacos, featuring tender roasted zucchini filled with flavorful ground turkey, black beans, and Mexican spices, topped with melted cheese and fresh tomatoes. Perfect for a low-carb, family-friendly dinner.
Ingredients
Units
Scale
Zucchini Boats
- 4 – 5 medium zucchini, stem trimmed, sliced into halves through the length
- 2 Tbsp olive oil, divided
- Salt and freshly ground black pepper
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
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the zucchini boats.
- Prepare Zucchini Boats: Use a spoon to carefully scoop out the centers of the zucchini halves, leaving about a 1/4-inch thick rim to create the ‘boats’. Place the zucchini halves cut side up in one large and one medium baking dish.
- Season and Roast Zucchini: Brush the zucchini boats lightly with 1 tablespoon of olive oil and season with a pinch of salt. Roast them in the preheated oven for 18 to 22 minutes until they are nearly tender.
- Cook Onion and Turkey: While the zucchini roasts, heat the remaining 1 tablespoon of olive oil in a 12-inch non-stick skillet over medium-high heat. Add the chopped onion and sauté for about 2 minutes until softened.
- Add Turkey and Garlic: Add the ground turkey and minced garlic to the skillet. Season with salt and freshly ground black pepper. Cook while breaking up the turkey, tossing occasionally until it is just cooked through.
- Season Filling: Sprinkle in the chili powder and cumin, stirring and cooking for about 20 seconds to release their flavors.
- Add Liquids and Beans: Stir in the chicken broth, tomato sauce, and rinsed black beans. Bring the mixture to a simmer, then reduce heat to medium-low and let it cook until the sauce reduces, about 5 minutes.
- Finish Filling: Mix in 2 tablespoons of cilantro and the fresh lime juice to the turkey mixture for brightness and fresh flavor.
- Fill Zucchini and Add Cheese: Spoon the turkey taco filling into the roasted zucchini boats, then sprinkle the tops evenly with shredded Mexican cheese.
- Finish Baking: Return the filled zucchini boats to the oven and bake for an additional 5 minutes, or until the cheese is melted and the zucchini is tender.
- Add Fresh Toppings and Serve: Sprinkle the diced roma tomatoes and the remaining 1 tablespoon of cilantro over the zucchini boats. Serve immediately with optional sour cream, Mexican hot sauce, or red onion.
Notes
- To prevent sogginess, make sure to scoop out the zucchini while leaving a sturdy rim to hold the filling.
- Using a mix of regular and ancho chili powder adds depth to the filling’s flavor.
- These zucchini boats can be customized with your choice of protein or additional veggies.
- For a spicier kick, add jalapeños or hot sauce inside the filling.
- Leftovers can be refrigerated for 2–3 days and reheated in the oven for best texture.
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 320
- Sugar: 5g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 65mg
