Ground Turkey Taco Zucchini Boats

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Enjoy this healthy spin on your next taco night!

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These Ground Turkey Taco Zucchini Boats are an easy, high-protein dinner made with taco-seasoned turkey, tender zucchini, and melty cheese.

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To make, slice zucchini in half lengthwise and use a spoon to hollow out the centers, leaving a sturdy border so they hold their shape.

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Add zucchini to a pot of boiling water and blanch for 1-2 minutes, just until slightly tender.

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Remove and place cut-side down on paper towels to drain. Pat dry well.

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Spread 1/2 cup of the salsa onto the bottom of a 9×13-inch baking dish.

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Arrange the zucchini halves on top, cut side up.

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Heat olive oil in a large skillet over medium heat. Add onion and bell pepper and cook for 3-4 minutes, until softened.

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Stir in garlic and cook for 30 seconds.

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Add ground turkey and cook until browned, breaking it up as it cooks.

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Stir in tomato paste and taco seasoning and cook for 1-2 minutes to deepen flavor.

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Add the remaining 1/2 cup salsa, water, and beans. Cook for 3-5 minutes to incorporate everything.

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Spoon the taco mixture evenly into each zucchini half.

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Top generously with shredded cheese.

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Cover with foil and bake for 25-30 minutes, or until zucchini is tender and cheese is melted.

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Top with fresh cilantro, a squeeze of lime, and any desired toppings. Serve warm.

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For full recipe, instructions, helpful tips and more, swipe up or visit the blog!

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