Taco Turkey Zucchini Boats

Taco Turkey Zucchini Boats
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Zucchini boats make a great alternative to tortilla wraps in this taco seasoned dish. The best part is it's family friendly! It's not too spicy, and the recipe makes enough filling that those who don't want to eat a zucchini boat can choose a tortilla wrap instead.
Servings Prep Time
4 servings (two boats each) 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings (two boats each) 20 minutes
Cook Time
30 minutes
Taco Turkey Zucchini Boats
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Zucchini boats make a great alternative to tortilla wraps in this taco seasoned dish. The best part is it's family friendly! It's not too spicy, and the recipe makes enough filling that those who don't want to eat a zucchini boat can choose a tortilla wrap instead.
Servings Prep Time
4 servings (two boats each) 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings (two boats each) 20 minutes
Cook Time
30 minutes
Ingredients
Servings: servings (two boats each)
Units:
Instructions
  1. Preheat oven to 400º F. Seed the peppers, then chop peppers, onion and garlic. Set aside.
  2. Cut stems off the zucchini, then cut each zucchini in half lengthwise. Use a melon baller or spoon – I found a grapefruit spoon worked very well – to remove seeds and some pulp from each zucchini half. Brush both sides of the zucchini boats with olive oil and place cut side down on a baking dish. Bake 20 minutes, flipping the boats over halfway through the baking time.
  3. While zucchini is baking, heat remaining olive oil in large skillet over medium heat. Add the diced onions and peppers and cook, stirring frequently, about 5 minutes or until onion is translucent. Add garlic and cook, stirring frequently, for one minute.
  4. Add the ground turkey and cook until no longer pink. I recommend using a potato masher to break up the turkey as it cooks. Add black beans, tomato sauce, tomato paste, and spices. *Quick tip!* If you’re in a hurry, just use a packet of low sodium taco seasoning instead of measuring out the chili powder, cumin and paprika.
  5. Bring mixture to a boil, stirring frequently, then reduce heat. Simmer for 10 minutes. While mixture simmers, chop and dice the cilantro, tomato and green onion.
  6. Spoon mixture into zucchini boats. Top with cheese, then bake 5-7 minutes or until cheese is melted. Serve hot topped with cilantro, tomato and green onion. If you’re not avoiding dairy, a dollop of light sour cream is great on top, too! Just be sure to count the added calories.
Recipe Notes

Recipe makes 4 servings of two boats each with 262 calories, 14g fat, 20g carbs, and 18g protein per serving. Using the 21 Day Fix container set, this meal counts as 1 green, 1 red, 1/2 blue (whole if you add sour cream), and 1/2 teaspoon.

This recipe makes way more taco filling than will fit in the 8 zucchini boats. The serving information above reflects the fact that half of the filling was extra. The members of my family who don't like zucchini simply eat the extra filling on tortilla wraps.

Store leftover zucchini boats in airtight container. Mine reheated very well in the microwave!

Originally posted on my blog in my recipes section.

There is no Nutrition Label for this recipe yet.
Share this Recipe