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5
from 1 vote
Taco Zucchini Boats
Taco Zucchini Boats are a fun way to serve taco fillings while getting in some extra veggies! Liven up your Taco Tuesday with a new twist.
Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Total Time
50
minutes
mins
Course:
Appetizer, Main Course
Cuisine:
American
Servings:
6
Calories:
224
Author:
Taryn
Ingredients
3
medium zucchini
1
lb
ground turkey
2
Roma tomatoes
diced
1
small to medium onion
diced
1
jalapeno
diced
1
tablespoon
taco seasoning
salt and pepper to taste
1 ½
cups
shredded pepper jack cheese
divided
US Customary
-
Metric
Instructions
Preheat oven to 350.
Wash the zucchini and cut it in half lengthwise.
Using a small spoon, scoop out the middle of the zucchini and set to the side. Chop into small pieces
In sauté pan over medium heat add the scooped out zucchini, ground turkey, onions, and jalapenos.
Cook until turkey is browned and veggies are fragrant.
Drain and add seasonings and tomatoes, stir and let simmer about 2 minutes.
Add 1 cup of cheese and stir.
Line baking dish with foil, and spray with nonstick cooking spray.
Spoon meat mixture into zucchini and place on foil.
Top with remaining cheese.
Bake for 30 minutes.
Serve hot with all of your favorite toppings!
Nutrition
Serving:
1
zucchini boat
|
Calories:
224
|
Carbohydrates:
7
g
|
Protein:
26
g
|
Fat:
10
g
|
Saturated Fat:
5
g
|
Cholesterol:
66
mg
|
Sodium:
226
mg
|
Potassium:
615
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
1115
IU
|
Vitamin C:
24.5
mg
|
Calcium:
240
mg
|
Iron:
1.5
mg