Taco Stuffed Zucchini Boats

These low-carb stuffed turkey taco zucchini boats are so easy, a fun twist on taco night!

These low-carb stuffed turkey taco zucchini boats are so easy, a fun twist on taco night!Taco Stuffed Zucchini Boats

This has become a favorite in my house! I originally got the inspiration for this dish from these sausage stuffed zucchini boats, another stuffed zucchini favorite! But you can literally stuff a zucchini with anything you can think up.

For a low-carb, summer spin on taco night, you'll love these Taco Stuffed Zucchini Boats filled with seasoned ground turkey and topped with a Mexican cheese blend.

How to Make Taco Stuffed Zucchini Boats

For a low-carb, summer spin on taco night, you'll love these Taco Stuffed Zucchini Boats filled with seasoned ground turkey and topped with a Mexican cheese blend.For a low-carb, summer spin on taco night, you'll love these Taco Stuffed Zucchini Boats filled with seasoned ground turkey and topped with a Mexican cheese blend.For a low-carb, summer spin on taco night, you'll love these Taco Stuffed Zucchini Boats filled with seasoned ground turkey and topped with a Mexican cheese blend.

More stuffed zucchini recipes you may enjoy:

These low-carb stuffed turkey taco zucchini boats are so easy, a fun twist on taco night!
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Taco Stuffed Zucchini Boats

5
Freestyle Points
269
Calories
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Yield: 4 servings
COURSE: Dinner
CUISINE: American
These low-carb stuffed turkey taco zucchini boats are so easy, a fun twist on taco night!

Ingredients

  • 4 medium, 32 ounces zucchinis, cut in half lengthwise
  • 1/2 cup mild salsa
  • 1 lb 93% lean ground turkey
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp kosher salt, or to taste
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1/2 tsp oregano
  • 1/2 small onion, minced
  • 2 tbsp bell pepper, minced
  • 4 oz can tomato sauce
  • 1/4 cup water
  • 1/2 cup reduced fat Mexican blend shredded cheese
  • 1/4 cup chopped scallions or cilantro, for topping

Instructions

  • 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

Serving: 2halves, Calories: 269kcal, Carbohydrates: 16.5g, Protein: 29g, Fat: 11.5g, Saturated Fat: 4.5g, Cholesterol: 87.5mg, Sodium: 764.5mg, Fiber: 5g, Sugar: 7g
Freestyle Points: 5
Points +: 7