Go Back
+ servings
Four prepared spicy zucchini taco boats
Print Recipe
5 from 3 votes

Spicy Taco Boats

This low-carb dinner idea is packed with spicy flavor! You won't even know you are eating a zucchini taco. Try this on your next Taco Tuesday and make these spicy zucchini taco boats a weekly favorite.
Prep Time15 mins
Cook Time25 mins
Browning ground turkey15 mins
Total Time55 mins
Course: Appetizer, Main Course
Cuisine: American
Keyword: Gluten Free, Healthy Recipe, Low Carb, Taco Boats, Zucchini Boats
Servings: 10
Calories: 171kcal

Ingredients

  • 5 Zucchinis  Large
  • 1 lb. Ground Turkey
  • 1/2 can Corn Drained
  • 3/4 can Black Beans Drain and rinse
  • 1 Red Onion Diced
  • 1 Red Pepper Diced
  • 1 - 2 Jalapeños   Seeded
  • 1/2 tsp. Pepper
  • 1 tsp. Onion Powder 
  • 1 tsp. Garlic Powder 
  • 1 tsp. Olive Oil
  • 1 cup Mozzarella Cheese Shredded
  • 1 cup Salsa Optional for dipping

Instructions

  • Start by dicing the onion, red pepper, and seed jalapeños. 
  • Next cut the ends off of each zucchini and slice in half lengthwise.
  • Scoop out the inside of the zucchini with a spoon.
  • In a skillet on medium heat, add olive oil and brown the ground turkey.
  • Add in diced vegetables, black beans, corn, pepper, garlic powder, and onion powder.
  • Stir on medium heat until warm through. About 5 minutes.
  • Spoon mixture into each zucchini.
  • Place "boats" into a baking dish and cover with foil.
  • Bake at 400 degrees for 25 minutes.
  • Remove foil, and add shredded cheese to the top of each boat.
  • Bake uncovered an additional 5 minutes or until cheese is melted.

Nutrition

Serving: 1g | Calories: 171kcal | Carbohydrates: 17g | Protein: 18g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 34mg | Sodium: 287mg | Potassium: 646mg | Fiber: 4g | Sugar: 6g | Vitamin A: 880IU | Vitamin C: 40mg | Calcium: 92mg | Iron: 1mg