I LOVE tacos, but I’m trying get my carb intake under control. Last week I tried zucchini boats as an alternative to taco shells, and I absolutely loved them! If you like the flavors of Mexican food and are open to using zucchini to hold your taco filling, then give this recipe a try!
Taco Turkey Zucchini Boats
Ingredients
- 4 zucchini
- 2 tbsp olive oil, divided use
- 1 medium onion, chopped fine
- 2 cloves garlic, chopped fine
- 2 jalapeño peppers, seeds removed, chopped fine
- 1 lb lean ground turkey
- 1 can black beans, rinsed and drained
- 1 can tomato sauce (low sodium and no sugar added, if available)
- 2 tbsp tomato paste
- 1 tbsp ground chili powder
- 1 tsp ground cumin
- 1/2 tsp ground paprika
- 1/2 cup shredded Colby jack cheese
- 3 tbsp finely chopped cilantro
- 1 medium ripe tomato, diced
- 2 green onions, diced
Directions
Preheat oven to 400º F. Seed the peppers, then chop peppers, onion and garlic. Set aside.
Cut stems off the zucchini, then cut each zucchini in half lengthwise. Use a melon baller or spoon – I found a grapefruit spoon worked very well – to remove seeds and some pulp from each zucchini half. Brush both sides of the zucchini boats with olive oil and place cut side down on a baking dish. Bake 20 minutes, flipping the boats over halfway through the baking time.
While zucchini is baking, heat remaining olive oil in large skillet over medium heat. Add the diced onions and peppers and cook, stirring frequently, about 5 minutes or until onion is translucent. Add garlic and cook, stirring frequently, for one minute.
Add the ground turkey and cook until no longer pink. I recommend using a potato masher to break up the turkey as it cooks. Add black beans, tomato sauce, tomato paste, and spices. *Quick tip!* If you’re in a hurry, just use a packet of low sodium taco seasoning instead of measuring out the chili powder, cumin and paprika.
Bring mixture to a boil, stirring frequently, then reduce heat. Simmer for 10 minutes. While mixture simmers, chop and dice the cilantro, tomato and green onion.
Spoon mixture into zucchini boats. Top with cheese, then bake 5-7 minutes or until cheese is melted. Serve hot topped with cilantro, tomato and green onion. If you’re not avoiding dairy, a dollop of light sour cream is great on top, too! Just be sure to count the added calories.
Recipe makes 4 servings of two boats each with 262 calories, 14g fat, 20g carbs, and 18g protein per serving. Using the 21 Day Fix container set, this meal counts as 1 green, 1 red, 1/2 blue (whole if you add sour cream), and 1/2 teaspoon.
Store leftover zucchini boats in airtight container. Mine reheated very well in the microwave!
Want more great recipes that are lower in calories and healthier choices? Join my Recipe of the Week Club for one new recipe in your inbox every week!
by 