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Taco Stuffed Zucchini Boats

Taco Stuffed Zucchini Boats

These Taco Stuffed Zucchini Boats are a delicious and healthy twist on traditional tacos, perfect for a light meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course main dish
Cuisine Mexican
Servings 4 halves
Calories 269 kcal

Equipment

  • large pot
  • baking dish
  • spoon
  • melon baller

Ingredients
  

Zucchini Boats

  • 4 medium zucchinis cut in half lengthwise
  • ½ cup mild salsa
  • 1 lb 93% lean ground turkey
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt or to taste
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • ½ teaspoon oregano
  • ½ small onion minced
  • 2 tablespoon bell pepper minced
  • 4 oz can of tomato sauce
  • ¼ cup water
  • ½ cup reduced fat Mexican blend shredded cheese
  • ¼ cup chopped scallions or cilantro for topping

Instructions
 

Preparation

  • Bring a large pot of salted water to boil. Preheat oven to 400°F.
  • Place ¼ 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 ¼-inch thick shell on each half.
  • Chop the scooped out flesh of the zucchini in small pieces and set aside ¾ of a cup to add to the taco filling.
  • Drop zucchini halves in boiling water and cook 1 minute. Remove from water.

Notes

The zucchini boats can be modified with various toppings like sliced jalapeños or additional cheese if desired.

Nutrition

Serving: 2halvesCalories: 269kcalCarbohydrates: 16.5gProtein: 29gFat: 11.5gSaturated Fat: 4.5gCholesterol: 87.5mgSodium: 764.5mgFiber: 5gSugar: 7g
Keyword healthy, Low-Carb, stuffed, taco, turkey, zucchini
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