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Taco Stuffed Zucchini

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!


  • 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


  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.

Nutrition facts

Serves 6 (2 halves each)

calories: 225

calories from fat: 83

total fat: 9.2g

saturated fat: 3.0g

trans fat: 0.0g

cholesterol: 83mg

sodium: 266mg

potassium: 953mg

total carbohydrates: 9.9g

dietary fiber: 2.8g

sugars: 4.7g

protein: 27.3g

Photograph by Kelly Dabel. All rights reserved. Used with permission.
Disclaimer: cannot guarantee a recipe that has been scaled to make a different number of servings from the original.