Zucchini Turkey Taco Boats
These Zucchini Turkey Taco Boats are a filling and nutritious dinner you can make in just 30 minutes! Plus, with some quick food prep tricks ahead of time, you can slash your meal prep time and prevent hanger, quickly!
Gluten Free, Grain Free, Dairy Free, Soy Free, Nut Free, Egg Free, Low FODMAP
I think I found my latest and greatest dinner-in-1… that’s a balanced meal prepared in just 1 dish. No side salad needed. No extra this or that. It’s 1 meal and DONE!
I don’t know about you, but easy weeknight meals are a MUST around here!
As you may realize, I don’t really care to spend hours each night slicing and dicing.
Instead, my solution is to batch prep most weekends. By spending just a couple of hours in the kitchen on Sunday, I save a nice chunk of time every evening.
Plus, I know I’ll have a nutritious and delicious meal on the table for my family of 2. ????
Each week over the summer, I picked up an abundance of zucchini from the farmer’s market or supermarket (or let’s be honest, Fresh Direct!).
This recipe was inspired by the abundance of summer zucchini now in season, but I’m pretty sure it’ll be just as delicious with peppers, eggplant, or even winter squash when the time (finally!) comes.
So let’s chat about zucchini…
You know I’m obsessed, but WHY? Sure zucchini fits the bill for most diets (zoodles anyone?!), but it actually adds a ton of NUTRIENTS to your meals.
Starting with WATER! Since most people don’t drink enough water, eating veggies that are full of water is a great way to boost your daily intake. Zucchini is mostly water, making it a great choice.
[Tweet “Try these Zucchini Turkey Taco Boats for an EASY weeknight dinner >>> #glutenfree #lowfodmap #grainfree”]
Zucchini is also a good source of vitamin C (an anti-inflammatory antioxidant), it contains magnesium, vitamin B-6, and manganese.
But the reason I love zucchini so much is because it adds VOLUME to your meals. I like feeling FULL after dinner, and warm veggies are most satisfying to me, especially when they’re so filling.
And then there’s the whole TACO aspect…
Who doesn’t love a good taco-inspired recipe for a satisfying dinner?
I’m clearly a fan…
Grab more TACO recipes >>>
AND THEN there’s the whole gut-friendly, low fodmap thang…
If you’re a long-time reader, you know I’ve been struggling with some gut issues. Consequently, I’m relying on a low fodmap diet to help alleviate some uncomfortable symptoms.
Mexican food – one of my personal favorites – is notoriously high fodmap, thanks to garlic, onions, and chili powder. I managed to avoid all of those major ingredients, but still capture the taste of tacos. You guys seriously have to try these Zucchini Turkey Taco Boats!
These Zucchini Turkey Taco Boats are…
- Delicious
- Easy to make
- Packed with protein
- Low FODMAP
- Gluten free & grain free
- Food allergy friendly
- High in fiber, low in fat
Let’s get cookin’…
PrintZucchini Turkey Taco Boats
Ingredients
- 8 zucchinis, halved lengthwise, seeds scooped out with a spoon
- 1/2 tablespoon olive oil
- 1 lb organic ground turkey
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon red chili flakes (more to taste)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups crushed canned tomatoes (I stock up from Thrive Market)
- 1 cup corn kernels, fresh or frozen
- 1/2 bag frozen spinach
- Optional: 1/2 cup shredded Mexican blend cheese for topping
Instructions
- Preheat oven to 375°F.
- Place zucchini in an 8 x 8 glass baking dish, cut side up. Set aside.
- In a large saute pan over medium heat, add olive oil and ground turkey. Cook until brown, breaking it apart until cooked through (about 7 minutes), draining along the way, if necessary.
- When the turkey is mostly cooked through, reduce heat to low and add cumin, smoked paprika, oregano, salt and pepper. Then add crushed tomatoes, corn, and spinach. Mix until thoroughly combined. Remove from heat.
- Carefully scoop the turkey taco filling into the zucchini boats until full. If desired, sprinkle some mexican blended cheese on top. Bake at 375°F for 20 minutes, or until the top and edges of the zucchini are browned. Zucchini should be soft to fork, but not mushy. Let cool slightly and enjoy!
Don’t forget to PIN IT…
I hope you love this easy recipe as much as we do!
XO
Zucchini turkey taco boats looking yum.. Healthy and delicious recipe. I am definitely going to try this recipe.
Thank you so much Silpa! I hope you try them! 🙂
I love the variety of spices in this dish!!