Low carb zucchinis are hallowed then topped with taco seasoned ground turkey, sautéed onions and Mexican blend cheese! A flavorful, gluten free meal ready in 25 minutes.
We love using hallowed out zucchini as low carb, plant-based bowls or “boats” ready for any and all toppings!
Zucchini boats are a low carb fave in our house because they are so easy to design based on what flavors you’re craving then and there, and so packed with goodness that you won’t miss a carby morsel.
I’ve made these Loaded Greek Zucchini Boats stuffed with seasoned ground beef and feta, along with these Italian Zucchini Boats with tangy marinara sauce and gooey mozzarella… so it was ONLY time before we made a Mexican-inspired zucchini boat recipe to add to the collection!
These Taco Zucchini Boats are loaded with taco seasoned ground turkey, sautéed onions and Mexican blend cheese, though you could easily add other veggies/toppings that would feel “on brand” haha — think chopped tomatoes, diced bell peppers, fresh cilantro… you name it.
Here’s how you’ll make these Taco Zucchini Boats:
- Preheat oven to 375 degrees.
- Heat oil then add diced onion into a sauté pan.
- Add ground turkey and brown before adding taco seasoning and water. Let simmer to thicken.
- Cut two zucchinis in length half-wise from end to end.
- Taking a small spoon, scoop out the seeds and flesh from the zucchini to create a long “bowl” ready for toppings
- Top each half with seasoned browned turkey and Mexican blend cheese.
- Bake in oven for 15 minutes or until cheese is melty and bubbling!
- Top with sauce and fresh herbs before serving.
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Taco Zucchini Boats
Ingredients
- 2 large zucchinis cut in half lengthwise
- 1 tbsp. oil
- 1 lb. ground turkey lean not "extra lean"
- 1/2 yellow onion diced
- 1 packet gluten free taco seasoning like Siete
- 4-6 tbsp. shredded Mexican blend cheese
- optional: jalapeño/tomatillo sauce for drizzling, chopped fresh herbs
Instructions
- Preheat oven to 375 degrees.
- In a sauté pan, heat 1 tbsp. your preferred oil then add diced onions. Cook for 3-4 minutes, then add ground turkey.
- Cook turkey until no longer pink, about 3-5 minutes. Lower heat to simmer, sprinkle in taco seasoning and 3/4 cup of water. Let meat simmer while you prep zucchinis.
- Take zucchini halves and with a spoon, scoop out flesh and seeds to create "boats."
- Divide the seasoned taco meat between the four zucchini halves, then top each with cheese. Line a sheet pan with foil and place all zucchini boats on top.
- Bake zucchini boats for 15 minutes or until zucchini has softened and cheese is melty and bubbly.
- Top with a drizzle of jalapeño sauce and fresh herbs like cilantro or basil!