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Turkey Taco Stuffed Zucchini Boat

Stuffed zucchini boats are such a fun and easy way to change up routine and have some fun with your food. The ingredients can be tweaked for your specific macros and are perfect for meal prepping and leftovers. Make 2 Boats. 1 Fiber

Macros
Serving Size
1 boat
Calories
170
19g
Proteins
10g
Carbs
6g
Fats
Ingredients
  • 180g Zucchini (1 Zucchini cut in half, lengthwise)
  • 130g Extra Lean Ground Turkey
  • 6g Taco Seasoning Mix
  • 15g Diced Green Beans
  • 40g Diced Red Onion
  • 20g Diced Yellow Pepper
  • 20g Diced Red Pepper
  • 45g Crush Tomatoes
  • 30g Shredded Light Cheddar Cheese
  • Other Seasoning to taste
Instructions
  1. Bring a large pot of salted water to a boil and preheat the oven to 400F
  2. Hollow out the center of the zucchini halves suing a spoon leaving ¼ inch outer layer on the sides
  3. Place zucchini halves in boiling water for about 1 minute.
  4. Cook turkey in a large sauce pan and once it is no longer pink, add in taco seasoning, chopped onion, pepper and beans
  5. After about 3 minutes, add crushed tomatoes, stir and simmer on low for 10-15 mins
  6. Fill hollow zucchini boats with the turkey mixture and top with cheese
  7. Cover with tin foil and bake for 25-30 minutes until the cheese is melted and the zucchini is cooked through
    Notes:
  • Do not over boil zucchini or it will become soggy and lose shape
  • Use additional veggies and spices to taste