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Turkey Taco Zucchini Boats (a.k.a. Shipwrecks)

Turkey Taco Zucchini Boats (a.k.a. Shipwrecks)

These Turkey Taco Zucchini Boats are an excellent low-carb dinner option! They’re stuffed with seasoned ground turkey, black beans, onions, and corn, and topped with a layer of cheese, tomatoes, and cilantro. We love this recipe with turkey, but it’s easy to change up the protein option. You can swap out the turkey for mushrooms for an all veggie dish or use a different ground meat, if you want.

Author: Cooking with Conks

Meal Type: Eggs Free

Cuisine: Mexican

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 8 zucchini boats

Calories: 258 kcal per serving

Ingredients

  • 1 lb - ground turkey
  • 1 tbsp - olive oil
  • ½ - sweet or yellow onion
  • 1 cup - frozen corn
  • 1 cup - canned black beans
  • 4 oz cans - green chilies
  • 3 tablespoons - taco seasoning
  • ½ cup - water
  • 4 - zucchini
  • 1 ½ cups - pepper jack cheese
  • 2 - Roma tomatoes
  • Olive oil spray
  • Handful of cilantro
  • Crema or sour cream

Instructions

  1. Preheat the oven to 400°F.
  2. Add 1 tbsp olive oil to a large frying pan set over medium-high heat.
  3. Add the turkey and cook until the juices start to release, about 5 minutes.
  4. Add the onion and cook for another 5 minutes, then add the beans, corn, green chilies, and taco seasoning to the pan and stir to combine.
  5. Mix in the water, which will help the taco seasoning coat the turkey and the veggies. If you want it saucier, you can add more water. Cover the pan, reduce heat to low, and cook for about 10 minutes to allow the turkey and veggies time to stew together.
  6. Cut each zucchini in half lengthwise and scoop out the seeds and some of the pulp, making a canoe-like shape.
  7. Spray a 9 x 13 inch baking dish with olive oil spray and place the prepared zucchini in it, open side up. Spray the zucchini and season each with a sprinkle of salt. Bake the zucchini for 5 minutes. Note: you can do this while the turkey filling is cooking to save time.
  8. Remove the zucchini from the oven and fill each with the turkey mixture. Remember, these are shipwrecks, so use all the filling.
  9. Distribute the shredded cheese on top of the filling, then bake the zucchini for another 15 minutes or until the cheese is melty and bubbly.
  10. Top the boats (shipwrecks) with diced tomato and cilantro, and garnish with crema or sour cream, if desired.

Nutrition

Energy: 258 kcal | Total Fat: 13 g | Saturated: 5 g | Trans: 0 g | Unsaturated: 2 g | Cholesterol: 58 mg | Total Carbs: 16 g | Fiber: 4 g | Sugars: 2 g | Proteins: 21 g | Sodium: 367 mg | Polyunsaturated: 2 g | Monounsaturated: 5 g

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