Taco Stuffed Zucchini

Love all the flavor of tacos but looking for a lower carb option? Zucchini has a delicious mild flavor and pairs so well with this zesty filling. These can be assembled a day ahead and kept in the refrigerator before your next party or gathering; making these perfect for any occasion.

Interested in more low carb alternatives? Check out 10 Diabetes-Friendly Classic American Foods!

Ingredients

• 1.5 pounds lean ground turkey
• 1 red bell pepper, diced
• 6 small to medium zucchini
• 1.5 Tablespoons taco seasoning mix
• 1/3 cup water
• 1/4 fresh cilantro, chopped for garnish
• 1/2 red onion, finely diced, for garnish
• 1/2 cup low-fat cheddar cheese, finely shredded
• cooking spray

Makes 6

Directions

1. Preheat oven to 350'F.
2. Prepare zucchini by trimming ends and slicing in half lengthwise. Using a spoon, carefully scoop out insides of zucchini halves (reserve inside pieces), leaving some of the zucchini flesh intact at each end and about 1/4 inch thick on the sides. Set aside.
3. Chop the zucchini pieces that you scooped out.
4. In a large skillet, over medium high heat, add ground turkey. Cook, stirring frequently and breaking meat up with a wooden spoon, until meat is nearly cooked through. Add diced bell pepper and chopped zucchini and continue to sauté for 2-3 minutes more.
5. Add in taco seasoning and water, stir to combine and allow to cook for 2-3 minutes.
6. Using a tablespoon, fill the zucchini with heaping scoops of the seasoned meat mixture.
7. Spray a 13 x 9 baking dish with cooking spray and place stuffed zucchini into the baking dish. Bake at 350'F for 40-50 minutes until zucchini is cooked through.
8. Top with shredded cheese during the last 5 minutes of cooking and serve hot. Top with cilantro and red onion.