Description
Easy to make Taco Zucchini Boats are stuffed with ground turkey, beans, corn, topped with cheese and baked to perfection! This will be a great healthy low-carb dinner recipe for your whole family!
Ingredients
Scale
- 5 medium zucchini
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 pound ground turkey
- 1 tablespoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 15 ounces crushed tomatoes
- 15 ounces black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup sharp cheddar cheese, shredded
Instructions
- Step: Preheat a large skillet over a medium heat and add 2 tbsp olive oil and 1 chopped onion. Cook for about 7-10 minutes or until the onions translucent and caramelized.
- Step: Add 1 pound ground turkey and cook for another 10 minutes or until it’s cooked through.
- Step: Add the seasoning (1 tbsp chili powder, ½ tsp paprika, ½ tsp onion powder, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper). Stir it in and cook for 1-2 minutes.
- Step: Stir in 15 oz crushed tomatoes and cook for a few minutes.
- Step: Then add 15 oz drained and rinsed black beans and 1 cup corn. Stir it in and cook for another 5 minutes. When done, set the pan aside.
- Step: Preheat the oven to 400°F. Wash and dry the zucchini, trim the stems and cut them in halves lengthwise. Using a spoon, scoop the center flesh from zucchini, creating a boat. Then place the zucchini boats on a baking sheet or in a baking pan.
- Step: Spoon the taco filling into the zucchini boats and sprinkle over the shredded cheese. Transfer to the oven and bake for 30 minutes or until the zucchini are cooked though.
- Step: When done take it out of the oven. You can top them with some diced fresh tomatoes, avocado, and cilantro before serving.
Notes
Depending on the size, you will be able to fill about 4-5 zucchini (8-10 boats). Baking time varies by zucchini thickness. Top with fresh tomatoes, avocado, cilantro, or parsley. Store in an air-tight container for 3-4 days and reheat at 350°F for 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 11 g
- Sodium: 576 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 43 g
- Fiber: 13 g
- Protein: 40 g
- Cholesterol: 74 mg