Taco Stuffed Zucchini Boatzz

These were delicious. Not gonna lie, the husband was skeptical about them (Ok I kinda was too)…. but they were great! They were even a little on the spicy side which I feel like most people would love. Pretty easy. The “hardest” part was just scooping out the zucchini to make the boats! (Not that hard). Found original recipe on my favorite Skinnytaste.


  • 3 medium zucchinis, cut in half lengthwise
  • 1/2 cup mild salsa
  • 1 lb lean ground turkey
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp salt, or to taste
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1/2 tsp oregano (I omitted cause I didn’t have)
  • 1/2 small onion, minced
  • 2 tbsp bell pepper, minced
  • 1 small tomato ( I added)
  • 4 oz can tomato sauce
  • 1/4 cup water
  • 1/2 cup reduced fat Mexican blend shredded cheese (or any cheese you like!)
  • 1/4 cup chopped scallions or cilantro, for topping (went with the scallions)

Step One:

Bring a pot of salted water to boil. Preheat your oven to 400°F. Put 1/2 cup of salsa in the bottom of a large baking dish. Cut your zucchinis in half length wise and hollow out the insides with a melon baller or just a small spoon. Drop them into your boiling water for just about a minute to soften them up.


Step Two:

Chop up your veggies, including the excess zucchini insides.

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Step Three:

Start cooking your ground turkey. Get it so that it’s not pink anymore then throw in all your spices and then your zucchini, onion and tomato. (I added the tomato even though it wasn’t in original recipe cause we got a TON of fresh grown tomatoes from a lovely aunt & uncle’s garden recently). Add your tomato sauce and water and stir it all up. Cover and let it simmer on low for about 20 min.

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Step Four:

Once it’s done simmering, scoop up your taco mixture and place into your zucchini boats, about 1/3 cup in each depending on size of your “boats”. Top each one with some shredded cheese, cover with foil and pop in the oven for 30-35 min. long enough for the zucchini to cook through.

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Step Five:

Take out of oven and let COOL. They will be hot hot hot. Top with your scallions and you’re good to go! Seriously pretty good….and pretty dang healthy, which is never bad? The zucchini cooked up perfectly in the oven and the flavors meshed perfectly. Will make them again soon.

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