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Baked Zucchini Tacos

Looking for a low-carb version for one of your favorite Mexican dishes? These mini “tacos” are packed with flavor, fiber, and protein. Replacing taco shells with zucchini loads this meal with extra vitamins and minerals without losing the yummy taste.

Makes 2 servings
Serving size: 5 zucchini tacos

Ingredients for baked zucchini tacos

  • 2 zucchini, sliced thinly lengthwise into 10 total pieces
  • ½ pound ground turkey
  • 1 small shallot, diced
  • ½ green pepper, diced
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 tsp chili powder
  • 1/3 cup shredded cheddar cheese

Directions for baked zucchini tacos

  1. Preheat oven to 375° F.
  2. Sautee peppers and shallots until soft and fragrant.
  3. Add in ground turkey and cook until browned.
  4. Meanwhile, heat zucchini in a flat pan, flipping occasionally until soft, slightly browned and flexible.
  5. Add spices to meat and continue to simmer for 1-2 minutes.
  6. Place zucchini on a flat surface.
  7. Add 1.5 tbsp meat mixture to each zucchini slice.
  8. Roll and place into baking dish.
  9. Cover with shredded cheese and place into oven.
  10. Bake for approximately 15 minutes or until cheese is melted.
  11. Makes 10 zucchini tacos.

Nutrition facts

Per Serving

calories: 273

fat: 13.4g

carbohydrates: 10.5g

sugar: 6.7g

protein: 29g

fiber: 3.3g

sodium: 772mg

potassium: 870mg

Disclaimer: Type2Diabetes.com cannot guarantee a recipe that has been scaled to make a different number of servings from the original.

Comments

  • Thomas A McAtee Jr. moderator
    3 weeks ago

    Looks interesting.

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