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Turkey Taco Zucchini Boats

Turkey Taco Zucchini Boats

High protein turkey taco zucchini boats with 38g protein. Low carb tacos in 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 4 medium zucchini halved lengthwise
  • 1 tbsp olive oil
  • 1 small yellow onion diced
  • 1 lb 93/7 ground turkey
  • 3 cloves garlic minced
  • 2 tbsp taco seasoning
  • 1 can fire roasted tomatoes drained, 14 oz
  • 1 tsp kosher salt
  • 1.5 cups shredded sharp cheddar
  • 1/2 cup plain greek yogurt for topping
  • 1 avocado diced
  • 2 tbsp fresh cilantro chopped
  • 1 lime cut into wedges

Method
 

  1. **Prep zucchini.** Preheat oven to 400F. Halve zucchini lengthwise. Scoop out centers leaving 1/4 inch walls. Reserve flesh.
  2. **Salt.** Sprinkle zucchini halves with salt. Let sit 10 minutes. Pat dry.
  3. **Brown.** Heat oil in a large skillet over medium high. Add onion. Cook 3 minutes. Add turkey. Break apart and cook 6 minutes.
  4. **Season.** Add garlic, taco seasoning, drained tomatoes, and chopped zucchini flesh. Simmer 4 minutes. Drain any excess liquid.
  5. **Fill.** Arrange zucchini halves in a baking dish. Stuff with turkey mixture.
  6. **Bake.** Top with cheddar. Bake 20 minutes until cheese is bubbly and zucchini is tender.
  7. **Serve.** Top with Greek yogurt, avocado, cilantro, and a squeeze of lime.

Notes

Choose medium sized zucchini. Huge ones are watery and seedy. Salt zucchini halves 10 minutes before stuffing to draw out water. Use 93/7 ground turkey for best protein to fat ratio.