Mexican Zucchini Boats

11 45 231
Ingredients Minutes Calories
Prep Cook Servings
15 min 30 min 6
Mexican Zucchini Boats
Health Highlights


3 medium Zucchini
454 gm Ground turkey, extra lean
1/2 medium Yellow onion (diced)
1 large Tomato (diced)
1 1/2 medium pepper(s) Jalapeno pepper (seeded and diced)
1 tbsp Avocado oil
1 tbsp Cumin
1 tbsp Chili powder
1 tbsp Garlic powder
1 tbsp Onion powder
1 cup Pepper jack cheese (shredded 9optional))


Cut zucchini in half, lengthwise. Scoop out the seeded flesh of each zucchini half, so there is space to stuff them. Reserve the flesh.

If zucchini halves are not stable, cut off a very thin slice at the bottom to stabilize, then set them aside.

Preheat the oven to 350°F.

Preheat a cooking pan with oil.

Sauté diced onion, tomato, and jalapeno until fragrant.

Add ground turkey and break it up as much as you can. Add zucchini flesh. Cover and cook over medium heat, until about half way done.

Stir well and chili, garlic and onion powder. Mix well and cook until turkey is done. Taste to see if you need to adjust.

Place zucchini boats into lightly greased baking pan. Stuff each boat with cooked turkey mixture.

Bake for 25 minutes.

Top each zucchini boat with shredded pepper jack cheese (if using) and bake until cheese is melted.

Take boats out of the oven and enjoy!

Serving tips: Top each boat with lettuce, tomato right before serving.

Nutrition Facts

Per Portion

Calories 231
Calories from fat 102
Calories from saturated fat 41
Total Fat 11.4 g
Saturated Fat 4.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 2.3 g
Cholesterol 60 mg
Sodium 475 mg
Potassium 825 mg
Total Carbohydrate 8.2 g
Dietary Fiber 2.5 g
Sugars 3.9 g
Protein 25.3 g

Dietary servings

Per Portion

Meat 0.8
Milk Alternative 0.4
Vegetables 2.0

Energy sources