One of the best things about Monday is that it’s followed by Tuesday. More specifically: Taco Tuesday. Now, Mexican food isn’t inherently unhealthy – you’ve got some rice and beans, your protein of choice, and usually some veggies. But it’s also pretty easy to load it up with excess fat, simple carbs, and sodium, especially if you’re eating out. That’s where these turkey zucchini boats come in to save the day. They have all the same flavors as your favorite taco recipe, but with a much healthier twist!
For this stuffed zucchini boats recipe, we toss the tortillas and swap in baked zucchini, giving you an easy way to add more veggies into your day. Then, we fill the gourds with lean ground turkey for a protein that’s not weighted down with unnecessary fat. Finally, we top things off with some fresh pico de gallo and cheese. That’s right, you can still enjoy your healthier tacos with cheese!
These modifications allow you to enjoy your Taco Tuesday (or any day you’re craving Mexican-inspired food) and still fuel your body with wholesome, healthy ingredients. Because why should you weigh yourself down with a greasy dinner when you can get all the flavor for a portion of the calories?
Whip up this dish for home cooked dinner, or prep it a head of time for a satisfying week of lunches. This zucchini boats recipe only requires four ingredients and minimal prep time, so you really can’t go wrong with trying it out! Just make sure that when you’re shopping for ingredients, you choose fresh pico de gallo. The best option will include mostly tomatoes, onions, cilantro, and maybe some peppers. It’s so easy to make your own homemade version, too! Check out our favorite pico de gallo recipe to add to the top of your stuffed zucchini boats.
Stuffed Zucchini Boats
These zucchini boats make you feel like you're eating tacos for lunch - only healthier!
- Nonstick cooking spray
- 8 small zucchini cut in half lengthwise
- 1 lb. ground turkey breast raw, 93% lean
- 4 cups fresh tomato salsa (pico de gallo) divided use
- Sea salt (or Himalayan salt) and ground black pepper to taste; optional
- 2 oz shredded Cheddar cheese approx. ½ cup
Preheat oven to 400º F.
Lightly coat 13 x 9-inch baking dish with spray. Set aside.
Remove inner flesh from zucchini halves using a spoon (or melon baller). Chop zucchini flesh and set aside.
Place zucchini halves in baking dish, cut side up. Set aside.
Heat medium nonstick skillet, lightly coated with spray, over medium-high heat.
Add turkey; cook, stirring frequently to break up turkey, for 4 to 5 minutes, or until no longer pink.
Add 3½ cups salsa and zucchini flesh. Season with salt and pepper (if desired); cook, stirring frequently, for 8 to 10 minutes, or until salsa is incorporated into the turkey.
Evenly divide turkey mixture into sixteen zucchini halves. Top evenly with cheese. Bake for 20 to 25 minutes, or until zucchini is tender-crisp and cheese is melted.
Top evenly with remaining ½ cup salsa.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
Photographs by Anguel Dimov