Taco Stuffed Zucchini Boats


This is such a perfect recipe, when you want Mexican but want to be healthy. You could take the health factor up by using ground turkey instead of beef – but for this version I did use beef.

I loved this recipe. It was surprisingly filling and savory. The zucchini added a heaviness that was pleasing and almost comfort-food like.

This will definitely be on the rotation for a while! Give it a try and let me know what you think.



  • 3 medium zucchinis, cut in half lengthwise
  • 1/2 cup salsa
  • 1/2 lb lean ground beef (or turkey)
  • 1/2 packet of taco seasoning
  • 1/2 can of Rotel Hot
  • 1/4 cup water
  • Shredded cheese
  • Chopped cilantro
  • Light Sour Cream


Preheat the oven to 400

Bring a large pot of water to boil. Meanwhile prepare a baking dish 9 x13″ with 1/4 cup of salsa in the bottom of the dish. Using a spoon scrape out the center of the zucchini leaving a canoe shape about 1/4 inch thick. Keep and chop about 1/2 of the zucchini “innards” and set aside.

Drop the zucchini in the boiling water and parboil for about 1 minute. Remove from the boiling water and set aside.

Brown the ground meat in the skillet until no longer pink. Add the water, taco seasoning, zucchini chop and Rotel tomatoes. Cover and simmer for about 10 minutes.

Line the zucchini over the salsa prepared baking dish, then top with equal amounts of the meat. Top each boat with cheese. Cover with foil and bake for 35 minutes, until the zucchini is cooked through.

Top with fresh chopped cilantro and a dollop of sour cream.



Source Recipe: Skinny Taste


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