Taco Stuffed Zucchini Boats

Every Monday, I think to myself that I am going to eat all really healthy foods for the week. It doesn’t usually last ALL week, but I try.  To help myself, I made these Taco Stuffed Zucchini Boats last week.  My husband, who doesn’t think he likes vegetables, even said they were good!  That’s a win in my book.


3 medium zucchini

1/2 lb ground turkey

1/2 red pepper

1 small onion

1/4 cup shredded cheddar cheese

1/2 packet of taco seasoning

1 clove of garlic, minced

salt and pepper

Start by slicing the zucchini in half lengthwise.  Scoop out the centers with a spoon making about a half inch well in each one.  Discard the flesh you scooped out.  Season the zucchini halves with salt and pepper.

Chop the onion and pepper into bite sized pieces.  Set aside.

In a pan, cook the ground turkey until it is cooked through.  Add in the chopped onion, garlic and red pepper. Sautee for another 2-3 minutes or until the veggies are softened.  To the meat and veggies, add the taco seasoning and mix everything together.


Place the hollowed out zucchini in a foil lined baking dish.  Scoop the turkey and veggie mixture evenly into the zucchini boats.  Top with the shredded cheddar cheese.


Bake at 375 degrees for 20-25 minutes or until the zucchini is fork tender and the cheese is melted.


These are super simple and really healthy.  You can even make them ahead of time and bake them during the week for a quick and easy weeknight meal!




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