Taco Stuffed Zucchini Boats Keto Recipes
TACO STUFFED ZUCCHINI BOATS
These low-carb stuffed turkey taco zucchini boats are so easy, a fun twist on taco night!
Provided by Gina
Categories Dinner
Time 1h15m
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to boil. Preheat oven to 400°F.
- Place 1/4 cup of salsa in the bottom of a large baking dish.
- Using a small spoon or melon baller, hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half.
- Chop the scooped out flesh of the zucchini in small pieces and set aside 3/4 of a cup to add to the taco filling, (squeeze excess water with a paper towel) discarding the rest or save to use in another recipe.
- Drop zucchini halves in boiling water and cook 1 minute. Remove from water.
- Brown turkey in a large skillet, breaking up while it cooks. When no longer pink add the spices and mix well.
- Add the onion, bell pepper, reserved zucchini, tomato sauce and water. Stir and cover, simmer on low for about 20 minutes.
- Using a spoon, fill the hollowed zucchini boats dividing the taco meat equally, about 1/3 cup in each, pressing firmly.
- Top each with 1 tablespoon of shredded cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.
- Top with scallions and serve with salsa on the side.
Nutrition Facts : ServingSize 2 halves, Calories 269 kcal, Carbohydrate 16.5 g, Protein 29 g, Fat 11.5 g, SaturatedFat 4.5 g, Cholesterol 87.5 mg, Sodium 764.5 mg, Fiber 5 g, Sugar 7 g
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