These low-carb stuffed turkey taco zucchini boats are so easy and delicious, a fun twist on taco night!
Taco Stuffed Zucchini Boats
Taco Stuffed Zucchini BoatsThis has become a favorite in my house! We LOVE zucchini boats, 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.
I’m always trying to think of new filling ideas for my zucchini boats. I’ve made them with enchilada filling, turkey santa fe, lasagna, etc. But to be honest, these might me my favorite. The spiced turkey taco filling topped with cheese, I mean how can you go wrong! Some ideas I have for the future, maybe an Indian spiced boat,
These can be prepped ahead and stuffed and refrigerated a day ahead until ready to bake. Leftovers are great and will last up to 4 days. If you want to make them for meal prep, I would under cook them slightly as they will cook a little more when you reheat.
How to Make Taco Stuffed Zucchini Boats
More stuffed zucchini boat recipes you will love!
- Santa Fe Stuffed Zucchini Boats
- Veggie Lasagna Stuffed Zucchini Boats
- Chicken Enchilada Stuffed Zucchini Boats
- Turkey Stuffed Zucchini
- Colombian Zucchini Rellenos
Taco Stuffed Zucchini Boats
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.
Yum!!!
First time making these, and we were very pleased. Another delicious recipe! Thank you!
I rarely repeat recipes but this one is an exception! It’s a great way to use summer zucchini, doesn’t require too many ingredients, it’s very tasty, and reheats well.
These zucchini boats were so tasty. I did not have tomato sauce so I just used more salsa in with the meat. This kicked up the heat as well, which I think I would prefer over tomato sauce.
These are on repeat in our house – so good!
I’m sick of zucchini after our garden produced a crazy number of them but I really enjoyed this recipe! Followed as written except did not simmer 20″, the turkey was already cooked so i didn’t see the reason. Also only had enough to fill 5 “boats.”
Delicious!
I have made these many times and don’t find it necessary to boil the zucchini before stuffing. They cook up perfect for me every time without that step.
Simple & delicious. Making enchiladas for family but you want healthier version? Make side by side without feeling like your making multiple dishes.
Delicious and very easy to make. I substituted meat with refried beans.
This is a standby in our house! Everyone loves it!
This is a great recipe ! I sometimes use a packet of taco seasoning as a quick step. Surprisingly my husband loves them too.
Second time to make this and delish both times. Good protein and great flavor. Thank you for sharing!
Yummy. Will use a little less salt next time. Also used 1 eggplant because I only had 3 zucchini – both perfectly cooked after 30 minutes of baking.
Made these for dinner and we can’t wait to make them again! Will definitely be keeping these in my recipe rotation.
Excellent recipe, Gina! We made it exactly as the directions said and it was fantastic!
Thank you!
Excellent recipe, Gina! We made it exactly as the directions said and it was fantastic!
DELISH! Made a couple of changes in the cooking part–sauteed the veggies first to get some color on them before adding the meat (also negates having to squeeze out excess water from the zucchini bits). Used ground chicken instead of turkey just because. Also skipped pre-cooking the zucchini itself. It cooks up just fine in the oven. I think next time I might mix some water in with the salsa as it dried up during the cooking process. Overall delicious.
Winner winner!! Our little garden is exploding with green and yellow zucchini right now, and I’m looking for ways to include them in every dinner 🙂 This got a big thumbs up by both of us—delicious, easy and so filling—crazy! Thank you Gina for being a zucchini fan and having so many tasty ways to enjoy our garden!
This is a great dish! I’ve made it before, but only had spicy cherry salsa in the fridge this time and I was a little nervous. I put some of the cherry salsa and tomato sauce on the bottom of the pan. I did not squeeze out the zucchini in the meat and it was fine. Or, you might just add less water to the meat. I like the extra sauce in the bottom of the pan to pour over top. I cheated with a taco seasoning pack. And, our air conditioning is struggling in the heat, so I threw this (in a casserole pan) on the charcoal grill and cooked at 350 for about 25 min. These turned out fantastic! I really think the cherry salsa made it on the charcoal grill. It gave it such a great flavor! Thank you Gina!
Yum!!
Very good and will definitely make again.
This recipe is great. I modified it a tad to make it Low FODMAP, no onion and no garlic, and used FODY brand salsa. I love all the skinnytaste recipes I’ve tried so far, and managed to lost 82 pounds in a little over a year. Thanks Gina!
Congrats Michelle, that is awesome!
Absolutely yummy!
As others have said, this recipe takes ages to make if you follow the instructions as written. Definitely recommend starting to brown the meat first. Throw the onions in with the meat so they soften and you won’t have to simmer as long. As it’s browning you can start preparing the zucchini, so that you can have the 3/4c minced zucchini to add the meat when it’s time. While the meat is simmering, finish up the zucchini scooping, skip the boiling, prepare the baking dish with salsa, and preheat the oven. You can probably take the meat off the heat before 20 min as long as your onions have softened. It’s a delicious and healthy recipe but I wish I had read the instructions through before I started so that I puke have rearranged the order of events and saved myself some time.
I made these last night and modified the recipe so that it was fodmap friendly. I left out the salsa (used crushed tomato) no garlic and no onion. It was delicious. Definitely making this again.
Favorite recipe to make when I want something easy and delicious. This is a staple in our household! So flavorful and easy to add additional things to make it “your own”. I like to add diced green chiles while the meat is simmering. Served with sliced avocado and chips and it’s just the best!
Awesome!!
Made these tonight with some nice smaller zucchini and it worked great! Just a little heat, great flavor, zucchini cooked perfectly. Taco like but better. This is a keeper!
Very tasty, but I have left over zucchini that did not get filled … perhaps not enough filling or my zucchini was to large 😋
These were so gooood! I used zucchini (much bigger than the medium size for recipe) from my garden and made 1 1/2 times the recipe. It still only filled 3 zucchini halves. Next time I may have to triple the batch! And to save time I did not blanch the zucchni—it doesn’t need it.
I’ve made a lot of zucchini boats but this is definitely my favorite! Thanks for the recipe.
This was delicious and definitely a keeper!
Made these tonight for dinner. Healthy, tasty – definitely a meal we’ll repeat. Thanks for sharing this recipe!
Amazing! I didn’t have ground turkey so I used rotisserie chicken (shredded it), and it was a good substitution. Will be making this one again!!
Made this tonight. It’s my first time making zucchini boats. I followed the instructions pretty closely. Only changes are that I used 2 zucchini, because the ones I had were ginormous. Also added more chili powder because I like more spice. Seriously? One of the best things I have ever tasted. Will definitely make again, and will explore other zucchini boat recipes!
Very easy and delicious
Just made this and it turned out great. The family loved it.
The recipe was very easy to follow.
Thank you
It was delicious thank you.
I really loved this recipe! The taco filling was wonderful and you couldn’t even tell it was turkey so this is perfect because I’m not a big turkey fan. If I didn’t know better I’d think it was ground beef. The only thing that bothered me was that even though I followed the recipe to a tee, the outside of the zucchini was very rubbery and almost squeaky. Did anyone else have this problem and is there anything I can do to prevent it in the future?
Hi Cecilia. I have made this recipe exactly as is and now I make it without blanching the zucchini. It’s a soft enough veg IMO that you don’t need to blanch. Just scoop out the innards, replace with delicious filling and bake per the recipe. It leaves the veg with some firmness and no squeaking! 🙂
Delicious recipe, and super easy. I skip the step where you boil the zucchini first, as I find it’s not necessary. I also don’t include the zucchini guts in the meat mixture. In any case, I love it for our low-carb dinners.
We love it!
This was so delicious! I did use an extra zucchini and was glad I did, as I had plenty of stuffing for it.
Thank you for making me excited to eat zucchini again, in the midst of the summer zucchini tidal wave. Bonus points for a recipe where I already had all the ingredients at home with no extra trip to the store.
This was great. I made them early in the day and stored in the fridge until ready to bake for supper. Can you freeze leftover?
I have! I went through all steps but stopped before baking and they freeze very well. Thaw a day before cooking!
Really good but as written it’s way too long to make for what it is. I make a similar thing with an italian meat sauce and you poke the zucchini with a fork a few times and microwave it for several minutes, then scoop out the middle. I decided to do that instead of the 35 min bake time and only baked for 15 to get everything hot & melted. I don’t think the meat mixture really needed 20 min to simmer either, 10 would be ok.
I also I think I’ll try some jalapeno in it next time for heat.
So basically you didn’t follow this recipe and then decide to give it 4 stars. 🤣😂
So easy and delicious!!!
I am not sure if anyone has asked so sorry if repetitive. With it going to be 110 degrees this week we want to avoid using the oven. Thinking of indirect heat on the outdoor grill in a foil pan might work. Thoughts??
I’ve put this on the grill before when I already had it going for something else – worked fine!
SO YUMMY! I used ground beef instead of turkey and it turned out great! BUT, I would switch the steps a bit to make it less time consuming because prep absolutely took longer than 15 mins. Start browning your meat BEFORE hollowing out and blanching the zucchinis. Once I put the lid on to let the meat simmer, I had 20 mins to kill, which would be the perfect amount of time to deal with the zucchinis. A bit time consuming but will make again, just in a slightly different order.
I totally agree! Prep always takes way more time than posted for sure!
Great recipe as always!
Loved this recipe. I had a very large zucchini so cut in half & cored it out, the brushed inside & out with olive oil. Baked at 350 for 15 minutes. Accidentally dumped the salsa in with the meat duo added a little bit of tomato sauce & it was perfect!! Filled the zucchini halves & baked an additional 25 minutes.
Delicious!
I really like this recipe. Soooo yummy, but what do you use the left over zucchini for? I feel like it’s such a waste.
Crustless zucchini pie!
I like the concept of this, but it seemed time consuming. To save time, I didn’t boil the zucchini, browned the turkey and added taco seasoning, put the turkey in the boats, topped with cheese and baked as directed. Turned out good and was a quick weeknight meal!!
What you recommend as a side with this?
Skinny taste Warm Mexican Corn Salad
Love it. Will be prepping this tonight!
WOW!!! My 16 year old and I made these last night, they were awesome!! We loved every bite. Next time I am going to double the recipe, we wanted leftovers!! Whole family loved them. So refreshing. The Zucchini was a delicious touch. My younger son didn’t even realize he was eating a vegetable. Takes time to prepare everything, but nice bonding experience with the kiddo. New Sunday dinner tradition.
Awesome, I love that!
Could not rate this recipe but it gets 5 stars – easy and tasty! Does anyone know if it can be frozen, then baked, or will the zucchini get all mushy? Thanks1
Your web site is not working well. I could NOT get my vote on the stars to register. It was a 4.
I LOVE the zucchini boat recipes. Always looking for more zucchini recipes. I use only highly nutritous green onions.
I thought this was absolutely delicious, but my hubby and son were not big fans of the zucchini, so I just gave them tortillas instead. Otherwise, this is tasty and flavorful!
Can you recommend what I could use as a substitute for tomato sauce if I am allergic to tomatoes? I love a lot of the recipes you have on here, but so many of them feature tomatoes (I also can’t eat potatoes or eggplant) 🙁
Some pestos or red pepper pastes would be good alternatives. You can also mix beets and pumpkin to get the correct texture in dishes. There is a website called tomatoes are evil that has tons of recipes for people who cannot eat tomatoes. Perhaps experimenting with these alternatives until you get a flavor you like would be a good starting place.
Sooooo yummy
I would like to recieive and be a member in your group!
I made this for a group gathering and everyone wanted the recipe !! Thanks – it was delicious.
I’ve been making this on a regular basis but today I wanted to try a shorter version. I put the meat, sauce and seasoning in the crockpot. When I got home I put it together and put it in the oven without blanching the zucchini. I turned out great. I may do a bit more seasoning next time, we like it spicy.
These are very yummy and satisfying! The flavors were delicious!
Simply DELICIOUS!
Beware: this dish is taking almost 2 hours to prepare and cook! Not a weeknight meal! I take it out of the oven in 4 minutes and its 8:45 pm. My poor hubby is starving! I should have read the time before I dove in, but I think 65 minutes is very speedy and unlikely. However, I am sure it will be super tasty, as per usual with Skinny Taste!
I make all of the time. Not labor intensive at all. Brown meat with onion. Slice zucchini, scoop out pulp, not necessary to boil. Add pulp to meat, spices, tomato sauce (I do 8 oz can). Fill zucchini, I top with picante sauce, cheese, chopped green onions, bake, done.
Really delicious! I skipped the zucchini blanching step completely which saved a lot of prep time. The zucchini was fully cooked in 35 minutes (I would actually prefer a bit crisper).
I scoop mine out with a grapefruit spoon [serrated edges] and zap them cut-side-down in the microwave until a knife tip easily penetrates the flesh. Otherwise they are a little crunchy for my crew. Saves a little time but this is still pretty fussy. I make several versions of this recipe because my husband loves them, but they aren’t a quick meal.
I’m doing keto, so I just adapted this to be fat instead of skinny. 🙂 It’s a great recipe either day! Thanks for providing low-carb alternatives. I’ve loved and followed this site for years.
How did you substitute for the salsa and tomato sauce for KETO?
How is a serving size 18g of carbs? I calculated this recipe and I’m not getting that high of a number.
I will double check
Absolutely AMAZING! I followed the recipe exactly and it was perfect! Even my picky 7 year old ate every last bite! Thank you, Gina!!!
Awesome!
looks delish, but do you really need to boill the zucchini ??
I wonder if you could microwave them instead?
Is there a way to make this a little faster? Perhaps the turkey and mixing in the instant pot before being baked in the zucchini in the oven? I find it takes a long time to make too. But it is delicious!!
How many boats per serving for 5 points?
We make this with leftover meat from Madison’s Favorite Taco recipe. So easy and so yummy!!
WE LOVED THIS !! WILL MAKE IT AGAIN . THANK YOU FOR ALL YOUR WONDERFUL RECIPES .SO GREAT TO BE ABLE TO HAVE GREAT TASTING FOOD WHILE YOU ARE TRYING TO LOSE WEIGHT !
Made these and they were delicious. Because I enjoy some heat and have lots of jalapeños in my garden right now, I added minced jalapeños to the filling. A definite keeper recipe and I calculated only one point per serving on the new weight Watchers plan. Thanks Gina for this great recipe!
We loved this!
Do you eat the zucchini boat or just what’s in the zucchini?
You eat the zucchini too.
My family loves this recipe. I will make it on a regular basis however, it takes much longer than 10 minutes prep. From start to finish it is close to 1 and a half hours or more. I did use 12 zucchini because my kids were home from college. Maybe took a little longer for the prep.
I love these! This was one of the first recipes that made me really like zucchini. They’re absolutely flavorful, filling, and easy to make. I even made this recipe using yellow squash and it was also delicious. I have found reheating leftovers in a toaster oven or briefly broiling does the trick! Excellent recipe.
To completely or at least reduce the carbs, do you think this recipe would work without the tomato sauce and salsa? Or maybe just a little of each.
Delish….hubby loved….will make again. Made with a chicken breast shredded (because I already had one cooked) used mozzarella cheese….all I had in fridge! But it was a hit!
Gina’s recipe for zucchini boats is incredible! My neighbor has a garden and grows zucchini during the summer. She often shares them with me which allows me to make this recipe often. Its become one of my favorites!
Made these tonight – super easy and SO DELICIOUS!!! My favorite cuisine is anything Mexican and the taste of this dish was AMAZING! Thank you!!!
DELICIOUS! Our family loved this recipe. Such great flavor and super delicious. Will be putting into our meal rotation.
I made these with a vegetarian lentil walnut filling- i used two cups of steamed green lentils with 1/2 cup finely chopped walnuts and just shortened the time to sauté since the spices need to cook a little. I also swapped in Daiya cheese for the topping and these were fantastic!
Not quite the original recipe but definitely satisfying and high in protein!
The recipe says 10 min of prep — bahahaha! It took me over 10 minutes just to prep the zucchini, never mind getting all the items together and chopping the onions and zucchini guts (I had prechopped and frozen green pepper, thank God). I’ll admit I’m not a very experienced cook but 10 minutes is not realistic. The meal turned out tasty but it’s more complex than it’s really worth, at least for the single cook IMO, what with a pot, a pan and a baking dish, to clean up, plus all the accompanying prep items (knives, spoon, cutting board, etc.).
I tried this tonight, and I cannot believe how good it was! My husband even loved it and said “don’t make regular tacos again”. I cannot thank you enought!
ABSOLUTELY amazing!!! my family LOVED this recipe.
Thanks for all the great ideas
Super yummy!!!! I can’t wait to make them again. I felt full and satisfied but healthy!!!!
I made this last night and it was fantastic!
We loved this, and it’s going to be in my meal rotations from now on. My son asked me to start making this regularly!
This was delicious! I’m really lazy so instead of boats I sliced up the zucchini and did layers. Salsa on the bottom, sliced zucchini, meat mixture, sliced zucchini, meat mixture topped with cheese. Yum!
Thanks for the great idea!
Do these need to be baked immediately or could I make them up in the morning, put them in the fridge, then bake them at dinnertime?
I don’t know the answer but that’s what I’m getting ready to do as part of my weekly meal prep.
Amazing!! I made these 2 days ago and they were terrific. I used the recipe and IP directions for the Taco Meat (Madison’s favourite) and filled my zucchini boats with that. So so good! I made it with Mexican Street Corn (from another blogger) as a side and my husband and I devoured it. You are making this Weight Watchers thing pretty easy! Thank you for that!
I’m so glad you just posted that Jen. I was already planning to make Madison’s Favorite today anyway!
this was delicious!! i dont usually like ground turkey, and you could not even tell that is what it was. it was great!
I added half a cup of cauliflower rice to the taco meat mixture! Such an easy and delicious meal. Thanks, Gina!
Love these. Did not parboil the zucchini. Used packet of taco seasoning instead of all the spices. Only cooked 20 minutes.
This recipe is so good and so easy to make. My zucchini’s were on the smaller side so I did not boil them at all and they came out great. Thanks for the recipe. I’ve also made other recipes of yours but have just started to write reviews because your recipes are so good.
Thank you for this ( and so many other recipes) that are not just great light recipes, they’re just great recipes. Not only was this filling and satisfying, but it was a big hit with my husband. He kept thanking me for making a tasty dinner!
Thanks Gina for another great recipe!!! Cooking for one is challenge so I look for recipes that make smaller portions. So I baked four zucchini boats – two for dinner and two for leftovers. The rest of the meat sauce I froze . The only change I made was to use ground beef instead of turkey.
How much sodium in a serving?
My best friend and I started out “weight loss program” in Feb. Walking 3 mi on M-F and eating skinny taste recipes for dinner. We are LOVING it! We’ve both lost weight and LOVE your recipes! My family loves the too, but her husband is a little harder sell. Thanks so much for all of your GREAT recipes!
Awww, thanks Robin! Congrats to you both and keep up the great work!
Making this as I type!! Love this meal and so does the husband!!
Hi Gina! I’ve made these many times…. They are soooooo good!!
I’d like to make several and freeze them….should I freeze before cooking? I would sprinkle cheese after I thaw them out
Made these last night and loved them. Just ate the leftovers for dinner and it’s just as good the next day. Am already recommending to everyone I know.
We love this recipe. My husband is doing kept and i am doing weight watchers. This recipe fits us perfectly without having to make a bunch of adjustments and it is super easy and delicious! Keep up the good work!
On the breakdown it does not show how much saturated fat this recipe has
Do you think I could make these ahead and freeze them? I am looking to do some batch cooking soon and would love to include these but I am not sure if the zucchini will give off too much water when re-heated.
Thanks!
Made this recipe tonight. Loved the flavor – lots of taste! Will be making this again.
Love all the taco boat recipes. So easy to make, delicious, and great for meal prepping!
Delicious!
Every recipe I’ve made of yours is excellent!!
I added chipotle peppers for extra spice. Yum!
I also topped it with diced avocado
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Love the Mexican taste for my stuffed zucchini. It is a nice change from the italian ones.
Just a little time consuming (hollowing out the zucchini), but I really love this recipe. One of my go-to low carb meals!
This was great. I love the seasoning mix, it gave the meat great flavor. I didn’t have ground turkey so I used ground chicken.
so easy to make and sooo good! thank you for the recipe!!
I added some broken taco shells which helped soak up some of the additional water. And I had some leftover chopped olives, which really brought this recipe up a level! Sour cream on top was good, too.
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I made these with leftover Skinnytaste Carnitas. Turned out really good!
These were A MAZING!!!
I made these tonight for a secong time. They are grear this way but tonight I added extra water, frozen corn and brown rice at the beginning of the simmer process because my hungry 6’3″ teenage nephews were here and I needed to fill them up! They both got seconds! Used guac, salsa and sour cream for toppings. So darn delicious!
I have plenty of leftovers and am thinking of freezing for later. Any suggestions for freezing and reheating pretty please?
The Smart Points amount is wrong. I plugged all the info into the WW calculator online and it came out to 7 Smart Points.
Are you using the recipe builder? The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.
The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.
Hello–love your recipes!
In the recipe list it says you need 1/2 cup of mild salsa. Then tells you to put 1/4 cup of salsa in bottom of pan (which really isn’t enough to cover the pan). No further directions about what to do with the other 1/4 cup of salsa. Can you tell me? Is it a typo on how much you are supposed to put in the pan or do you add it to the meat mixture?
Thanks!
Cheryl
These were so good! Before I started cooking the turkey, I removed the middle of the zucchini halves, salted the part to be used for the bowl, and put them cut side down on a paper towel to draw out some of the moisture while I cooked the turkey (so for about 20 minutes). When the taco meat was done, I pressed the zucchini bowls with a paper towel to get the rest of the moisture off before filling them. They were done in the oven in about 27-28 minutes and the zucchinis were nice and firm, not soggy at all.
This went really well with the cilantro lime rice (https://www.skinnytaste.com/chipotle-cilantro-lime-rice-4-pts/) and I also added half a 4oz can of diced jalapenos to the taco mixture which gave it a nice kick!
I made these last night for dinner and they were delicious! My husband was talking about them before he ate tonights dinner which was your stuffed red peppers recipe! Thank you for all your delicious recipes!
You’re welcome Robin! Glad you are enjoying them!
I added all these ingredients into my weight watchers app and it calculates to 3 smart points. where did the calculation for 5 SP come from?
Are you using the recipe builder? The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.
The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.
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I must say I never leave comments …. However these zucchini boats were OUTSTANDING!!! Made these last night.. I have made many of your meals over the years and thought it was time to let you know your recipes ROCK! Never made one I did not like. I have tons of zucchini from my garden and wanted to try something different and these difinently fit the bill. Hubby and my son loved them. I did roast the zuccks think it brings out more flavor like with roasting any veggie always so much better. Also helps take out some of the moisture. I did do a little tweaking to the meat mixture, I added some fresh pico and jalapeno instead of green bell pepper. Topped them with fresh chopped cilantro and light sour cream. YUMMO!! From one Gina to another keep doing what you do. I love to cook as well and knowing I can have such great healthy food and not feel guilty is a foodies dream! lol 🙂 Thanks Gina!
You’re welcome Gina!
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I just pulled these out of the oven and I am SO excited! Question! When I use the calculator on my WW app, these come out to 7sp pet serving, not 5sp as the nutrition facts mention. I have also noticed the same with other recipes (them being higher than the recipe states). I am curious why; perhaps the WW calculator has changed? Either way, I’m a huge fan and have been utilizing skinnytaste recipes for YEARS and am always blown away. Any info on the points would be appreciated!
Are you using the recipe builder? The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.
The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.
I really do like your recipes, however all the talk about
ground turkey. ? I have your cookbooks +
Now it’s summer can we do this on the grill??? Thx
Just made these and they came out delicious!! Loved it!!
In the taco stuffed zucchini boats you say to put a 1/4 cup on the bottom of casserole dish. The recipe calls for a 1/2 cup. But never mentions the other 1/4 cup.
I love your zucchini boat recipes.
My family has enjoyed alot of your recipes.
In the taco stuffed zucchini boats you say to put a 1/4 cup on the bottom of casserole dish. The recipe calls for a 1/2 cup. But never mentions the other 1/4 cup.
I love your zucchini boat recipes.
My family has enjoyed alot of your recipes.
To serve with it if you wish
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When I plugged this into the SmartPoints calculator it came up as 7 SP…
Are you using the recipe builder? The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.
The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.
It also depends on which ingredients you use, some cheeses are more points than others, same goes for meat.
Made this last night! The whole family (including our toddler) loved it. Good flavor and filling. Plus you can’t beat it only being 5 smart points.
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What is the sodium count?
Followed the recipe but used morningstar crumbles in place of the turkey. I would decrease or eliminate the salt next time. Very tasty and enjoyed by everyone. Another winning recipe!.
Thanks Elise!
These were SOOOOO delish! Made them last night with lean (93/7) ground beef instead of the turkey and used some low sodium fajita seasoning, topped with sour cream! Wanted seconds and thirds! HIGHLY recommend!!
Fantastic! I am a college student and made these last night, except I only used 2 zucchinis since it’s only me (2 halves now, 2 for later!). I still made the whole 1lb of turkey, and I am currently eating it with a salad and some leftover ingredients from the boats in a make shift taco salad! The seasoned meat is the best I have ever had, and I will definitely be making this for family/friends! Thank you for the recipe!
These were absolutely great. I set aside half the stuffing mixture as I only had two zucchinis and will use the left over mixture for a taco salad. I added sliced olives on top of the cheese before baking. I will make these again.