Saturday, April 25, 2015

Turkey Taco Zucchini Boats

  • 4 medium zucchinis, cut in half lengthwise
  • 1 lb lean ground turkey
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp kosher salt, or to taste
  • 1 tsp chili powder
  • 1/2 tsp. oregano
  • 1/2 small onion, minced
  • 2 tbsp bell pepper, minced
  • 4 oz can tomato sauce
  • 1/4 cup water or broth
  • 1/2 cup reduced fat cheddar shredded cheese
  • Preheat oven to 400ºF.
  • Slice each zucchini in half lengthwise. Using a small spoon or melon baller, hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half.
  • Heat oil in a medium skillet over medium-high heat. Add garlic and spices and cook until fragrant, about 1 minute, stirring often. Stir in the tempeh, corn, and jalapeños and cook until they're beginning to brown. Add the tomatoes and broth to the skillet and cook until the liquid has absorbed. Stir in 1/2 cup of cheese and season to taste with salt and pepper.
  • Fill each zucchini half with the turkey mixture, then top with the remaining cheese. Transfer zucchini to a baking dish or sheet and bake for 15-20 minutes, or until the tops are browned. Enjoy!


  1. I'm a little confused as the items in step #2 are not a part of the recipe.

  2. Sorry for the late response. I am in agreement with you. The recipe is from if you want to send a inquiry there.

  3. These items are not on the recipe list...Stir in the tempeh, corn, and jalapeños Please advise.