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Looking for a healthy, low-carb dinner idea that actually tastes good? These Stuffed Taco Zucchini Boats are made with lean ground turkey filling along with peppers, onions, beans and corn. Loaded with flavor, these stuffed zucchini are the perfect healthy dinner!

Taco Stuffed Zucchini Boats

Erin Indahl-Fink
Looking for a healthy, low-carb dinner idea that actually tastes good? These Taco Stuffed Zucchini Boats are made with lean ground turkey filling along with peppers, onions, beans and corn. Loaded with flavor, these stuffed zucchini are the perfect healthy dinner!
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Prep Time 20 minutes
Inactive Time 5 minutes
Total Time 25 minutes
Course Dinner/Main Dish
Cuisine Mexican/American
Servings 6
Calories 229 kcal

Equipment

  • 9 x 13" Baking Dish This Pyrex glass 9 x 13 baking dish is fantastic for everything from casseroles to cakes!
  • Large Skillet This large Anolon 12" Skillet is ideal for making one-pan meals!
  • Melon Baller Scoop Works perfectly in hallowing out the zucchini!

Ingredients
  

  • 6 zucchini, medium halved and hollowed
  • 2 Tablespoons olive oil
  • 1/2 red onion diced
  • 1 red bell pepper diced, about 1 cup
  • 1 lb. extra lean 99% ground turkey
  • 1 (15 oz. can) black beans drained and rinsed
  • 1 (15 oz. can) sweet corn drained and rinsed
  • 1 cup chunky salsa
  • 3 Tablespoons taco seasoning
  • 1/2 cup shredded Mexican blend cheese
  • Fresh cilantro for garnish

Instructions
 

  • Preheat oven to 400 degrees. Lightly spray (2) 9x13" pans with non-stick spray. Set aside.
  • Rinse and trim the zucchini ends. Slice the zucchini vertically. Using a melon-baller or spoon, hallow out the zucchini. Place the zucchini in the pan, and set aside.
  • For the filling: To a large skillet add the olive oil and heat over medium-high heat. Saute the onion and pepper for about 5 minutes, or until the red onions are nearly translucent. Add the ground turkey to the onion and pepper and brown until cooked through.
  • Once the turkey is no longer pink, and cooked through, add the beans, corn, salsa, and seasoning. Stir. Continue to heat over medium-high heat until the filling comes to a low simmer. Remove from heat.
  • Spoon in the filling to each zucchini. Once all the zucchini are filling, top with a sprinkling of cheese.
  • Bake the zucchini at 400 degrees for 25 minutes.
  • Remove from oven and let cool for about 5-10 minutes before serving. Top with cilantro, if desired.

Notes

Storage: Store any leftovers in an airtight container. Zucchini will keep for up to 3-4 days refrigerated.
Be sure to note that the filling is substantial. Feel free to freeze half of the filling if you're only making 3 zucchini (6 halves).
One serving = 2 "boats" or halves

Nutrition

Serving: 1servingsCalories: 229kcalCarbohydrates: 12gProtein: 22gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 53mgSodium: 524mgPotassium: 950mgFiber: 4gSugar: 8gVitamin A: 1393IUVitamin C: 63mgCalcium: 161mgIron: 3mg
Keyword stuffed zucchini boats, taco stuffed zucchini boats, taco stuffed zucchini, stuffed zucchini
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