mexican turkey zucchini canoes on a plate
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cut zucchini halves with the middle scooped out
brushing olive oil on zucchini

Roast these in a 350 degree F. oven for about 10 minutes to soften slightly. 

Meanwhile, add the tablespoon of olive oil to a large skillet and heat. Add the onion and garlic and sauté for one minute. Add the turkey meat, chopped zucchini and the chili seasoning and break up the meat with a wooden spoon. Cook stirring, until there is no pink meat showing.

 

Add the tomato sauce and tomato paste and bring to a simmer. Taste and adjust salt and pepper if needed. (If it is too thick, add a tablespoon of water or two)

zucchini flesh, onions, tomatoes and tomato paste in a skillet
turkey and seasoning in a skillet
everything cooking in a skillet

Remove the “canoes” from the oven and fill each zucchini half with a quarter of the meat mixture. Top each with equal amounts of the cheddar cheese and Queso fresco cheese. Place under the broil and broil until the cheese is melted and brown in spots. Serve topped with some yogurt, avocado and a sprinkling of green onion. Crumble some chips on top and/or serve on the side. Enjoy.

stuffed zucchini with cheese on top ready for broiler
cooked zucchini boats
Mexican turkey zucchini canoes on a plate with yogurt and avocado
mexican turkey zucchini canoes on a plate

Mexican Turkey Zucchini Canoes

This is a healthy version of stuffed zucchini that uses ground turkey, tons of mexican flavors and cheese. These Mexican Turkey Zucchini Canoes can be topped with jalapeno, greek yogurt and smashed avocado.
5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner
Cuisine General
Servings 2 Served
Calories 124 cal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients
 
 

  • 2 Medium Zucchini cut in half horizontally and the insides scooped out and chopped
  • ½ Lb. 99% fat free ground turkey
  • ¼ Chopped onion
  • 1 Garlic clove finely minced
  • 1 Tbsp. Olive Oil + more for brushing cut zucchini
  • ½ Cup Chopped Petite tomatoes
  • 1 Tbsp. Tomato paste
  • 2 Tbsp. Packaged Chili mix medium heat
  • Kosher salt and freshly ground pepper to taste
  • 2 Oz. Sharp Cheddar Cheese shredded
  • ¼ Cup Crumbled Queso Fresco Cheese
  • Fat Free Greek yogurt smashed avocado, chopped green onions & tortilla chips (optional)

Instructions
 

  • Preheat the oven to 350 degrees. Cover a baking sheet with tinfoil to make clean up easy.
  • Prep your cut and hollowed out zucchini “canoes” by brushing them with a little olive oil and sprinkle them with salt and pepper. Put them on the prepared baking sheet and roast in oven for 10 minutes to soften slightly.
  • Meanwhile, add the tablespoon of olive oil to a large skillet and heat. Add the onion and garlic and sauté for one minute. Add the turkey meat, chopped zucchini and the chili seasoning and break up the meat with a wooden spoon. Cook stirring, until there is no pink meat showing.
  • Add the tomato sauce and tomato paste and bring to a simmer. Taste and adjust salt and pepper if needed. (If it is too thick, add a tablespoon of water or two).
  • Remove the “canoes” from the oven and fill each zucchini half with a quarter of the meat mixture. Top each with equal amounts of the cheddar cheese and Queso fresco cheese. Place under the broil and broil until the cheese is melted and brown in spots. Serve topped with some yogurt, avocado and a sprinkling of green onion. Crumble some chips on top and/or serve on the side. Enjoy.

Nutrition

Calories: 124calCarbohydrates: 3gProtein: 7gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 28mgSodium: 244mgPotassium: 103mgFiber: 0.3gSugar: 1gVitamin A: 397IUVitamin C: 2mgCalcium: 206mgIron: 0.3mg
Keyword dinner, healthier choice
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