You won’t miss the taco shell when you dig into these lightened up Turkey Taco Zucchini Boats. They’re low-carb and keto-friendly, but don’t skimp on flavor. Melty aged sharp cheddar, vibrant roasted red peppers, and fresh cilantro bring these vegetable taco boats up a new level. You are going to love these Keto Turkey Taco Zucchinis!
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
2 medium zucchini
2 teaspoons olive oil
1 small onion, diced
1 pound ground turkey
1 tablespoon taco seasoning
¼ cup aged sharp cheddar (omit for dairy-free)
¼ cup roasted red peppers, roughly chopped
Fresh cilantro, minced, for garnish
- Preheat the oven to 400°F.
- Heat the olive oil in a skillet over medium-high heat. Add the onion and cook until soft, about 5 minutes. Add the ground turkey and taco seasoning. Season with salt and pepper. Cook until the turkey is no longer pink, about 8 to 10 minutes, breaking the meat apart with a wooden spoon.
- Meanwhile, slice the zucchini in half lengthwise and scoop out the seeds in the center. Arrange the zucchini boats cut side up in a baking dish and season with salt. When the turkey is finished, fill each zucchini boat with the turkey mixture. Sprinkle with cheese. Cover with foil and bake for 20 to 30 minutes, or until the zucchini is tender and the cheese is melted and bubbly. Remove the foil for the last 5 minutes of baking to brown the top.
- Serve the zucchini boats with roasted red peppers and fresh cilantro on top.