Stuffed Zucchinis with Taco Filling | A healthy, gluten free dinner recipe for zucchinis filled with a beef or turkey taco filling.
5 from 2 votes
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Stuffed Zucchinis with Taco Filling

These stuffed zucchinis with taco filling are super light, low-carb and make an excellent lunch or dinner recipe for a busy week!

Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 servings
Calories 656 kcal
Author London

Ingredients

  • 2 Tbsp butter or olive oil
  • 1 bell pepper finely chopped
  • 1 sweet onion finely chopped
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 lb ground meat (beef, turkey, venison, or ground tofu for vegan*)

Seasoning Ingredients

  • 1 Tbsp cumin
  • ½ tsp paprika
  • ½ tsp garlic powder
  • ½ tsp chili powder
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ tsp cayenne pepper
  • 2 c mixed cheeses* divided (Cheddar, Colby Jack, Mozzarella, or vegan cheese)
  • 4-5 zucchinis ends cut off, cut in half lengthwise and insides scooped out
  • Green onions chopped (optional)

Instructions

  1. Preheat oven to 400 degrees.
  2. Sauté bell pepper, onion, ½ t. salt and ¼ t. pepper in butter for 3-5 minutes over medium heat in a large pan.

  3. Combine seasoning ingredients in a small bowl.
  4. Add ground meat, or tufu, and continue cooking for an additional 7-10 minutes.

  5. When meat is almost done cooking, drain liquid from pan and add seasoning ingredients. Continue cooking until meat is completely cooked through.
  6. Turn off heat and mix in 1 ½ c. mixed cheeses.
  7. Line a rimmed baking sheet with aluminum foil and place zucchini boats on it (cut-side up).
  8. Drizzle a bit of olive oil and sprinkle salt on the inside of each boat, for seasoning.
  9. Scoop even amounts of meat mixture into the 8-10 zucchini boats.
  10. Cover boats with a sheet of aluminum foil and cook for 15 minutes.
  11. Remove aluminum foil and continue cooking an additional 10-15 minutes, or until zucchinis are completely cooked.
  12. Top each boat with about a tablespoon of cheese and return to oven for 1-2 more minutes to melt cheese. Serve with chopped onions and enjoy!

Recipe Notes

*This recipe can easily be made vegan.  Simply substitute 1 lb. of ground tofu for the meat and use your favorite vegan cheese blend!

Nutrition Facts
Stuffed Zucchinis with Taco Filling
Amount Per Serving
Calories 656 Calories from Fat 441
% Daily Value*
Fat 49g75%
Saturated Fat 21g131%
Cholesterol 139mg46%
Sodium 1040mg45%
Potassium 1061mg30%
Carbohydrates 16g5%
Fiber 3g13%
Sugar 10g11%
Protein 37g74%
Vitamin A 2195IU44%
Vitamin C 77.1mg93%
Calcium 490mg49%
Iron 4.8mg27%
* Percent Daily Values are based on a 2000 calorie diet.