Xanthan Gum Free Turkey Taco Stuffed Zucchini Boats
Total time50 min
Prep time20 min
Cook time30 min
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Learn more →Ingredients
4 servings
For the boats
- 4 medium zucchini (about 8 inches long)
- 1 tbsp olive oil, plus more for the pan
- ¼ tsp salt
For the filling
- 1 lb ground turkey
- 1 tbsp olive oil
- 1 medium red bell pepper, finely diced
- 1 can (14 oz) diced tomatoes, drained
- 2 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tbsp apple cider vinegar
- 2 tbsp coconut aminos
For the topping
- 4 oz fresh mozzarella, thinly sliced
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Lightly oil a 9x13-inch baking dish.
- 2
Trim the ends from each zucchini and halve them lengthwise. Using a spoon or melon baller, scoop out the flesh, leaving a 1/4-inch-thick shell. Reserve the scooped flesh. Brush the cut sides of the zucchini shells with 1 tbsp olive oil and sprinkle with 1/4 tsp salt, then arrange them cut-side up in the prepared baking dish.
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