Description
These Ground Turkey Taco Stuffed Zucchini Boats are a delicious and healthy low-carb meal. Zucchini boats filled with seasoned ground turkey, black beans, corn, and topped with melted cheese, cilantro, and avocado make for a satisfying dish with a Mexican flair.
Ingredients
Scale
Ingredients:
- 4 medium zucchini
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 tablespoon taco seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup canned diced tomatoes (drained)
- ½ cup canned black beans (rinsed and drained)
- ½ cup corn kernels (fresh, frozen, or canned)
- ¾ cup shredded cheddar or Mexican blend cheese
- chopped cilantro and diced avocado for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C). Slice each zucchini in half lengthwise and scoop out the center.
- Cook the filling: In a skillet, cook onion, garlic, and turkey. Add seasoning, tomatoes, beans, and corn. Simmer and remove from heat.
- Stuff the zucchini: Spoon the turkey mixture into each zucchini boat and top with cheese.
- Bake: Cover with foil and bake for 25 minutes, then uncover and bake for an additional 5–10 minutes until cheese is melted and zucchini is tender.
- Garnish and serve: Garnish with cilantro and avocado before serving.
Notes
- For a spicier version, add diced jalapeños or cayenne to the turkey mixture.
- Leftovers store well and make a great meal prep option.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 zucchini halves
- Calories: 320
- Sugar: 5g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 27g
- Cholesterol: 75mg
