Description
When you want the fun and flavor of taco night without the heavy carbs, these High Protein Zucchini Taco Boats are the perfect solution. Stuffed with savory, lean ground turkey, thick salsa, and melted cheese, this meal delivers an impressive 31 grams of protein and sits comfortably under 440 calories!
Ingredients
Scale
- 4 medium zucchini (washed, ends trimmed)
- 1 lb 93% lean ground turkey
- 1 tbsp olive oil
- 2 tbsp low-sodium taco seasoning (store-bought or homemade)
- 1/2 cup thick, chunky salsa
- 1/4 cup water
- 1/2 cup reduced-fat Mexican cheese blend (shredded)
- 1/4 cup plain non-fat Greek yogurt (for topping)
- Fresh cilantro and diced red onions (for garnish)
Instructions
- Prep the zucchini: Preheat your oven to 400°F (200°C). Slice each zucchini in half lengthwise. Using a small spoon, gently scrape out the soft, seedy center of each half, leaving about a 1/4-inch border around the edges to create “boats.”
- Par-roast the shells: Pat the hollowed zucchini dry with a paper towel to remove excess surface moisture. Place them cut-side up on a parchment-lined baking sheet. Lightly spray with olive oil and bake for 10 minutes to soften slightly and dry out. Remove from the oven.
- Brown the turkey: While the zucchini par-roasts, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground turkey, breaking it apart with a spatula. Cook for 5 to 7 minutes until completely browned and no pink remains.
- Simmer the filling: Reduce the heat to medium-low. Stir in the taco seasoning, salsa, and water. Let the mixture simmer gently for 3 to 4 minutes until the liquid reduces and you are left with a thick, saucy meat mixture. Remove from heat.
- Stuff the boats: Carefully spoon the thick turkey filling evenly into the 8 hollowed-out zucchini boat halves, pressing it down slightly so it stays put.
- Bake and melt: Sprinkle the shredded Mexican cheese evenly over the top of the stuffed boats. Return the baking sheet to the 400°F oven and bake for 12 to 15 minutes, or until the zucchini is fork-tender and the cheese is bubbly and golden brown.
- Garnish and serve: Remove from the oven. Top with small dollops of plain Greek yogurt, fresh cilantro, and diced red onions before serving hot!
Notes
- Prevent a watery dinner: Do not skip the 10-minute par-roasting step! Zucchini releases a lot of water as it cooks. Pre-baking the empty shells ensures your final dish is firm and satisfying, never soggy.
- Meal prep strategy: You can fully assemble the raw, stuffed boats (without baking them) and store them in the fridge for up to 24 hours. Simply bake them fresh when you are ready for dinner.
- Freezing warning: Do not freeze the fully baked zucchini boats. The vegetable will become unpleasantly mushy when thawed. If you want to freeze components, only freeze the cooked turkey taco filling.
- Prep Time: 15 Minutes
- Cook Time: 25 Minutes
- Category: Dinner
- Method: Oven Baked / Skillet
- Cuisine: Tex-Mex Inspired
Nutrition
- Serving Size: 2 stuffed boat halves
- Calories: 438 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 31 g
- Cholesterol: 95 mg