Cheesy Taco Stuffed Zucchini Boats
Transform your taco night with these healthy, nutrient-dense zucchini boats. By using garden-fresh squash as a vessel for savory ground turkey and bold taco spices, this low-carb, keto-friendly meal replaces heavy wheat tortillas with a crisp, satisfying alternative. Topped with melted sharp cheddar and fresh green onions, it offers all the zest and flavor of a traditional taco while maintaining a light and wholesome profile perfect for any weeknight dinner.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Low-Carb, Keto, Gluten-Free
Ingredients
4 medium zucchini
1 lb ground turkey
2 Tbsp taco seasoning (no added sugar)
1.5 cups sharp cheddar cheese, shredded
1/2 cup diced tomatoes, drained
3 stalks green onions, sliced
Instructions
Preheat your oven to 400 degrees Fahrenheit.
Wash the zucchini thoroughly and slice them lengthwise.
Scoop out the centers of each zucchini half to create hollow boats.
In a pan over medium heat, cook the ground turkey until browned and fully cooked through.
Stir in the taco seasoning and the drained diced tomatoes, allowing the mixture to simmer for a few minutes.
Arrange the hollowed zucchini boats in a baking dish.
Spoon the turkey filling evenly into each zucchini boat.
Top each boat with the shredded sharp cheddar cheese.
Bake for 20-25 minutes until the zucchini is tender and the cheese is melted and bubbly.
Garnish with sliced green onions before serving.
Notes
Ensure you drain the diced tomatoes well to prevent the zucchini boats from becoming watery. You can also substitute lean ground beef for the turkey if preferred. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 2 zucchini halves
- Calories: 285
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg