- 2 medium zucchinis, whole
- 1 pound lean ground turkey, cooked
- 1 1-ounce packet taco seasoning
- 1/2 small onion, peeled and finely chopped
- 1/2 large green bell pepper, seeded and chopped
- 3/4 cup water
- 1/2 cup marina sauce
- Full-fat sour cream
- Shredded cheddar cheese
- Black olives, sliced
- Tomato, diced
- Jalapeño, diced
- Avocado, sliced
- Lettuce, shredded
- Hot sauce
When I first started my keto weight-loss journey my family was not on board with changing their eating habits, too. They still wanted to eat rice and tortillas with their tacos. These taco boats let each family member customize their own dinner, which pleases everyone's tastes while keeping it healthy.
Technique tip: Select wide zucchinis (as opposed to long, skinny ones) as they are less likely to break when scooping out the insides.
Swap option: Serve your tacos in a variety of low-carb "shells" like romaine lettuce leaves, cheese wraps or low-carb tortillas. Use your preference of ground meat (beef, chicken or turkey all work well).
Preheat oven to 350°F.2.
Wash the zucchini and cut in half lengthwise. Cut in half again at the midpoint to create eight 3- to 4-inch boats to be hollowed out.3.
With a spoon, scoop out the flesh inside each "boat"; try to get most out but leave enough so the sides aren't too thin (they should be about 1/4-inch thick).4.
Place the scooped-out boats in a large greased baking dish.5.
Bake 30 minutes, until boats are softened.6.
In medium pot over medium heat, cook and brown ground turkey. Stir in the seasoning packet and water.7.
Add onion, bell pepper and marinara sauce to the meat and stir. Cover and reduce heat to low for 15 minutes.8.
Fill each zucchini boat with 1/8 of the meat mixture.9.
Allow each dinner to top with their preferred ingredients and serve immediately.