Taco Stuffed Zucchini Boats made lower in carbs and packed full of taco flavor!
Stuffing vegetables……. it’s a thing.
You can find a million and one recipes stuffing delicious filling into other veggies like zucchini, eggplant, spaghetti squash and so on.
I’m all for making recipes that are unique but often I find I’ve forgotten some simple recipes never posted on my blog and this is one of them.
I have never posted a stuffed zucchini and I’ve been blogging for 3 1/2 years.
So I’m stuffing zucchini and loving it.
There are a ton of taco zucchini recipes online but mine is lower in carbs than many.
I double up on the meat so one half is enough to keep you full and satisfied, add a salad and it’s a nice dinner or lunch!
If you’re the only one who likes zucchini you can use just some of the filling to fill just zucchini for yourself and your spouse. Use the rest of the filling for making tacos for the kids.
I used more ground turkey then the recipe required because I wanted extra filling for the kids. I doubled the rest of the ingredients as well. I love having left overs for easy lunches for the week ahead. I used the remaining filling for the kids to make taco salad or to use with gluten free tortillas.
This was a win with everyone!
The filling is dynamite! You can use it to stuff another vegetable too if you’re just not into zucchini, either way it will be a recipe the family will continue to ask you to make weekly!
Remember to subscribe to the Sugar Free Mom Newsletter for free and receive fresh recipe notifications delivered into your inbox!
If you try a recipe, please use the hashtag #sugarfreemom on instagram for a chance to be featured! Follow Sugar Free Mom on Facebook | Instagram | Pinterest | Twitter for all of the latest content, recipes and updates.
Low Carb Taco Stuffed Zucchini Boats
- 3 medium zucchini
- 1 tablespoon olive oil
- 2 cloves garlic
- 1 1/2 pounds ground turkey
- 1/2 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon oregano
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1 cup salsa
- 1 1/2 cups Mexican shredded cheese blend
- optional toppings: sour cream cilantro
Preheat the oven to 400 degrees F.
Scoop out the insides of the zucchini with a spoon or melon scooper and chop them.
Add the chopped zucchini to a large skillet.
Place the scooped out zucchini shells into a 9 by 13 baking dish. (If you prefer a softer zucchini, place this dish in the oven and cook for about 15 minutes then scoop the cooked filling into the zucchini boats and bake as directed below).
Cook the chopped zucchini with olive oil and garlic on medium heat and add the turkey.
Once the turkey is browned, add the seasonings, salsa and 1 cup of cheese.
Continue to cook until cheese is melted.
Fill zucchini with this mixture then top with remaining cheese.
Cover and bake 20-25 minutes or until zucchini is tender.
Enjoy with optional toppings!
Weight Watchers Poiints Plus: 8
Net Carbs: 6.7g