Turkey Taco Zucchini Boats
Turkey Taco Zucchini Boats
I love using vegetables as a base when possible for a quick WLS friendly meal. You can load up a veggie with a lean protein source and then focus on the flavors. One dish can provide all the meats, veggies and flavors you need!
Stuffed bell peppers are another vegetable that lends itself so well to change up flavors of lean protein. Click this link to find a list of stuffed pepper recipes that don’t include any rice or other starch.
Zucchini is so easy to work with in my opinion. I have a handy little melon baller that scoops the seeds out quickly. I prefer a little crunch to my zucchini so I don’t boil it before baking it, but if you like a softer texture that would be the best method!
This recipe comes together quickly when you heat the oven, then brown the meat and add sauce or any extra veggies. Prep the zucchini while the meat browns and then assemble it all.
They also reheat great, so this is a wonderful recipe to make plenty of and eat throughout the week!
Other Zucchini Boat Recipes:
Zucchini Pizza Boats
White Enchilada Zucchini Boat
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Turkey Taco Zucchini Boats
Ingredients
- 3 medium zucchini, cut in half lengthwise
- 1/2 cup salsa of choice
- 1 lb 93% lean ground turkey
- 1 packet taco seasoning
- 1/2 small onion, diced
- 1 red bell pepper, diced
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat oven to 350F.
- Scoop out seeds inside the zucchini. Boil a pot of water and drop zucchini in the water, letting boil for one minute. Set aside in the bottom of a casserole dish.
- Brown the ground turkey with salsa, taco seasoning, onion and bell pepper.
- Scoop turkey mixture into the zucchini boats and bake for 20 minutes.
- Sprinkle with cilantro and serve.