These Mexican Zucchini Boats are a fabulous healthier alternative for taco night. Seasoned ground turkey, added veggies and topped with cheese and cilantro for mouthwatering yum.
Mexican Zucchini Boats
I decided to have Taco Tuesday a day early and whipped up these Mexican Zucchini boats for dinner. Swapping out the taco shell for zucchini gives you a great low carb option.
My love of stuffing zucchini’s started with these Italian Chicken Zucchini Boats and these Mushroom Stuffed Zucchini.
I simply seasoned 99% fat free ground turkey with cumin, chili powder and garlic. You can also use a tablespoon of homemade taco seasoning as well.
Then added a little red onion, red bell peppers, corn and black beans to finish it off. Then stuffed it into hollowed out zucchini, topped with a little shredded cheddar and baked for about 20 minutes.
Mexican Zucchini Boat Ingredients
4 medium zucchinis, cut in half lengthwise
1 lb 93% – 99% lean ground turkey
1 tsp garlic powder
2 tsp cumin
1 tsp chili powder
1 cup mild salsa
1/2 small red onion, diced
2 tbsp red pepper, diced
1 cup corn, frozen or canned
1-15 ounce can black beans, drained and rinsed
1/2 cup reduced fat Mexican blend shredded cheese
1/4 cup chopped scallions or cilantro, for topping
How to Make Zucchini Boats
Preheat oven to 375°F.
Place 1/4 cup of salsa in the bottom of a 9×13” Glass Baking Dish or spray with non-stick spray.
Using a small spoon or melon baller, hollow out the center of the zucchini halves, leaving about 1/4-inch thickness on each half.
Brown turkey in a large skillet until about 1/2 cooked.
Add red bell pepper, onion, chopped zucchini, cumin, and chili powder and sauté until meat is throughly cooked.
Add corn, beans, and salsa
Stir and cover, simmer on low for about 20 minutes.
Using a spoon, fill the hollowed zucchini boats with the meat mixture.
Top each with 1 tablespoon of reduced fat cheddar or Mexican blend shredded cheese.
Cover with foil and bake 30 minutes until cheese is melted and zucchini is cooked through.
Top with cilantro and serve with salsa and light sour cream or fat free plain greek yogurt on the side.
Try these other spectacular Mexican recipes too:
Mexican Chicken Zucchini Skillet
Easy Creamy Chicken Enchiladas
Stuffed Red Peppers with Brown Rice and Turkey
Mexican Zucchini Boats
These Mexican Zucchini Boats are a fabulous healthier alternative for taco night. Seasoned ground turkey, added veggies and topped with cheese and cilantro for mouthwatering yum.
- 4 medium zucchinis (cut in half lengthwise)
- 1 lb 93% – 99% lean ground turkey
- 1 tsp garlic powder
- 2 tsp cumin
- 1 tsp chili powder
- 1 cup mild salsa
- 1/2 small red onion (diced)
- 2 tbsp red pepper (diced)
- 1 cup corn (frozen or canned)
- 15 ounce can black beans (drained and rinsed)
- 1/2 cup Reduced fat cheddar or Mexican blend shredded cheese
- 1/4 cup chopped scallions or cilantro (for topping)
- DIRECTIONS
- Preheat oven to 375°F.
- Place 1/4 cup of salsa in the bottom of a 9×13” casserole dish or spray a with non-stick spray.
- Using a small spoon or melon baller, hollow out the center of the zucchini halves, leaving about 1/4-inch thickness on each half.
- Brown turkey in a large skillet until about 1/2 cooked.
- Add red bell pepper, onion, chopped zucchini, cumin, and chili powder and sauté until meat is throughly cooked.
- Add corn, beans, and salsa
- Stir and cover, simmer on low for about 20 minutes.
- Using a spoon, fill the hollowed zucchini boats with the meat mixture
- Top each with 1 tablespoon of reduced fat cheddar or Mexican blend shredded cheese
- Cover with foil and bake 30 minutes until cheese is melted and zucchini is cooked through.
- Top with cilantro and serve with salsa and light sour cream or fat free plain greek yogurt on the side.
Nutritional information includes 93% ground turkey
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