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Recipe

Taco Zucchini Boats

Jazz up taco night with these low-carb and delicious Taco Zucchini Boats! They’re ready to eat in under 30 minutes and can be made on the grill or in the oven. Enjoy!

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
Author: Linley Richter
Yield: 6 servings 1x
Category: Lunch and Dinner
Method: Oven or Grill
Cuisine: Mexican

Ingredients

For the Taco Meat

  • 1 tablespoon olive oil
  • 1/2 medium white onion, finely diced
  • 1 lb. ground turkey
  • 1.5 tablespoons cumin
  • 1 tablespoon chili powder
  • 2 teaspoons garlic powder
  • 1 teaspoon pure maple syrup
  • 1/8 teaspoon salt

For the Grilled Zucchini

  • 6 medium zucchinis
  • Olive oil cooking spray (for rubbing)
  • Salt and pepper, to taste

Toppings

  • 3/4 cup shredded cheddar cheese

Instructions

  1. Heat a fry pan over medium/high heat. Add olive oil.
  2. When olive oil is fragrant, add onion and cook until translucent. Add ground turkey, cumin, chili powder, garlic, maple syrup and salt to pan and cook until turkey is browned.
  3. Place cooked turkey in a bowl and set aside.
  4. Preheat grill (or oven) to 400ºF.
  5. Wash zucchinis and pat dry. Then, cut the ends off of your zucchinis and cut in half hot dog style.
  6. Next, spray zucchini halves with olive oil cooking spray on both sides and season with salt and pepper, to taste.
  7. Place zucchinis on the grill on a piece of tin foil and cook for 10-12 minutes at 400ºF flipping zucchinis every 4 minutes.
  8. Remove from heat and let cool for a few minutes. Scoop out the middle of each zucchini half with a spoon.
  9. Place about 2-3 tablespoons of taco meat into each zucchini half followed by a tablespoon of cheese on top.
  10. Place all zucchini boats back onto the grill for 2-3 minutes until cheese is melted.
  11. Remove from grill and enjoy!

Nutrition

  • Serving Size: 1/6 recipe
  • Calories: 212
  • Sugar: 6
  • Sodium: 187
  • Fat: 11
  • Carbohydrates: 11
  • Fiber: 3
  • Protein: 19

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