Zucchini Boats are stuffed with chipotle seasoned ground turkey, black beans, cheese and all your favorite toppings. It's the perfect healthy, gluten free and low carb meal for any night of the week!
Print Recipe
3.84 from 6 votes

Ground Turkey Zucchini Boats

Zucchini Boats stuffed with chipotle seasoned ground turkey, black beans, cheese and all your favorite toppings. It's the perfect healthy, gluten free and low carb meal for any night of the week!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main
Cuisine: Mexican
Servings: 4 servings
Calories: 380kcal
Author: Isabel Eats

Ingredients

  • 4 large zucchini
  • 1 tablespoon cooking oil, divided
  • 1/2 large onion, diced (about 1 cup)
  • 1 pound ground turkey
  • 1/2 cup diced tomatoes
  • 2 teaspoons minced garlic (about 4 cloves)
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons cumin
  • 2 chipotle peppers in adobo sauce, chopped
  • 1 1/2 teaspoons sea salt, plus more to taste
  • 1 cup cooked black beans, drained and rinsed
  • 1/4 cup chopped cilantro, plus more for garnish
  • 1 cup Mexican blend shredded cheese

Instructions

  • Preheat oven to 400°F. Cut the ends of the zucchini, slice them in half lengthwise and scoop out some of the center using a spoon or melon baller to create little zucchini "boats."
    (I like storing the scooped out pulp in a storage container in the fridge and using it in stir-frys throughout the week. You can also chop it up and add it to the skillet when cooking the ground turkey in this recipe.)
  • Place zucchini in a large baking dish and brush the insides with 1/2 tablespoon of cooking oil. Bake for 20 minutes.
  • While zucchini is baking, heat the remaining 1/2 tablespoon of cooking oil in a large skillet over medium-high heat. Add the onion and saute for 5 minutes, until it has softened and is beginning to caramelize.
  • Add the ground turkey, tomatoes, garlic, chili powder, chipotle peppers and salt (and the zucchini pulp if desired)Mix together and cook until the turkey is no longer pink and fully cooked through, about 10 minutes.
  • Remove the skillet from the heat and add the black beans and cilantro. Toss together to combine, taste and season with more salt if necessary.
  • When the zucchini is finished baking, remove them from the oven and fill the boats with the ground turkey mixture. Top with the shredded cheese and bake for another 10 minutes, or until the cheese has fully melted and the zucchini is tender. Garnish with your favorite Mexican toppings and enjoy!

Video

Notes


Nutrition Facts
Ground Turkey Zucchini Boats
Amount Per Serving (1 /4th of recipe)
Calories 380 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 8g40%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 1g
Cholesterol 99mg33%
Potassium 942mg27%
Carbohydrates 23g8%
Fiber 6g24%
Sugar 6g7%
Protein 33g66%
Vitamin A 1900IU38%
Vitamin C 51.2mg62%
Calcium 230mg23%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1/4th of recipe | Calories: 380kcal | Carbohydrates: 23g | Protein: 33g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 99mg | Potassium: 942mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1900IU | Vitamin C: 51.2mg | Calcium: 230mg | Iron: 3.6mg