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 minutes mins
Cook Time25 minutes mins
Browning ground turkey15 minutes mins
Total Time55 minutes mins
Course: Appetizer, Main Course
Keyword: Gluten Free, Healthy Recipe, Low Carb, Taco Boats, Zucchini Boats
- 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
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.
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