This Taco Stuffed Zucchini Recipe is low carb, keto, gluten free and packed full of taco flavor!

Stuffed Zucchini Recipe

Stuffing vegetables……. it’s a thing. You can find a million and one recipes stuffing delicious filling into other veggies like zucchini, eggplant, spaghetti squash, even tomatoes!

I’m all for making recipes that are unique, but often I find I’ve forgotten some simple recipes never posted on my blog and this is one of them.

I’ve stuffed an eggplant, and I’ve even made a low carb, 3 Cheese eggplant roll up lasagna too. But eggplant is a veggie that you either love or hate so it’s not as popular as zucchini.

So I’m stuffing zucchini and loving it. I double up on the meat so one half is enough to keep you full and satisfied, add a salad and it’s a nice dinner or lunch! If you’re not into taco flavors, try my Bacon Cheeseburger Stuffed Zucchini Boats! 

Taco Zucchini

If you’re the only one who likes zucchini you can use just some of the filling to fill just zucchini for yourself and your spouse. Use the rest of the filling for making tacos for the kids. Try my Cheesy Low Carb Shells.

I used more ground turkey then the recipe required because I wanted extra filling for the kids. I doubled the rest of the ingredients as well. I love having left overs for easy lunches for the week ahead. I used the remaining filling for the kids to make taco salad or to use with gluten free tortillas.

This was a win with everyone!

The filling is dynamite! Stuffed Zucchini is a great way to use an in season vegetable. You can use this stuffing to stuff another vegetable too if you’re just not into zucchini, either way it will be a recipe the family will continue to ask you to make weekly!

Low Carb Taco Stuffed Zucchini Boats

This recipe was originally posted in April 2015 and updated with video June 2018.

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3.78 from 9 votes

Low Carb Taco Stuffed Zucchini Boats

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Servings: 6 1 stuffed zucchini half

Calories: 282kcal

Author: Brenda Bennett | Sugar Free Mom

Cook ModePrevent your screen from going to sleep

Ingredients

• 3 zucchini medium
• 1 tablespoon olive oil
• 2 cloves garlic
• 1 1/2 pounds ground turkey or beef
• 1/2 teaspoon chili powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon oregano
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1 cup salsa
• 1 1/2 cups Mexican shredded cheese blend
• optional toppings: sour cream cilantro

Instructions

• Preheat the oven to 400 degrees F.
• Scoop out the insides of the zucchini with a spoon or melon scooper and chop them.
• Add the chopped zucchini to a large skillet.
• Place the scooped out zucchini shells into a 9 by 13 baking dish. (If you prefer a softer zucchini, place this dish in the oven and cook for about 15 minutes then scoop the cooked filling into the zucchini boats and bake as directed below).
• Cook the chopped zucchini with olive oil and garlic on medium heat and add the turkey.
• Once the turkey is browned, add the seasonings, salsa and 1 cup of cheese.
• Continue to cook until cheese is melted.
• Fill zucchini with this mixture then top with remaining cheese.
• Cover and bake 20-25 minutes or until zucchini is tender.
• Enjoy with optional toppings!

Notes

 

Net Carbs: 6g

Nutrition

Serving: 1half stuffed zucchini | Calories: 282kcal | Carbohydrates: 7g | Protein: 35g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 88mg | Sodium: 666mg | Potassium: 751mg | Fiber: 1g | Sugar: 4g | Vitamin A: 830IU | Vitamin C: 18.6mg | Calcium: 222mg | Iron: 1.9mg

Tried this recipe?Mention @sugarfreemom and tag #sugarfreemom, I'd love to see your dish!