Taco stuffed vegetables

This recipe is adapted from http://www.skinnytaste.com/2013/07/taco-stuffed-zucchini-boats.html, which also has a ton of other great recipes if you are looking for healthy meal ideas. It is a healthier take on a Mexican favorite, and this is the best homemade taco recipe I have ever tried.


  • 4 small zucchinis( or green/red peppers or any other vegetable that can be scooped out to make a boat), cut horizontally in half
  • 1 lb 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
  • 1/2 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


  1. Bring a large pot of salted water to boil. While you are waiting, hollow out the center of the zucchini halves(or vegetable of choice), leaving about a 1/4-inch thick shell on each half. Chop up the zucchini you scooped from the middle and save it for later(It will go into the taco meat).
  2. Drop the zucchini halves into the boiling water and cook for 1 minute before removing.
  3. Organize the semi-cooked zucchini into a pan(mine was 9×13).
  4. IMAG0109Preheat oven to 400°F.
  5. Mix all your spices together in a bowl.(You can do thsi step later but I find it is easier to prep the spices now so you can mix them altogether before pouring them over the turkey. This makes it easier to mix into the turkey.
  6. Brown the ground turkey in a large skillet, breaking up while it cooks. I like to just chop it with the spoon I am using to stir but you can use a fork or knife just be careful not to scratch the bottom of your pan.
  7. When no longer pink add the spices and mix well.
  8. Add the onion, bell pepper, reserved zucchini, tomato sauce and water. Stir and simmer on low for about 20 minutes.IMAG0108
  9. Using a spoon, fill the hollowed zucchini boats dividing the taco meat equally, about 1/4 cup in each, pressing firmly. If you want cheese, sprinkle that over the zucchini boats now.
  10. Cover with foil and bake 25-35 minutes until the zucchini is cooked through.
  11. If you want to, top with scallions or cilantro and serve. You are also welcome to add anything you would normally have on tacos like guacamole, salsa, or sour cream:)

The serving size is equivalent to 2 zucchini boats. This recipes makes 4 servings.



estimated by http://caloriecount.about.com/

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