Turkey Taco Stuffed Zucchinis


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Try these tasty turkey taco stuffed zucchinis for a Paleo and healthful take on taco night. They are the ideal summer dish because they are full of flavor and full of fresh ingredients.

Ingredients:
  • 4 medium-sized zucchinis
  • 1 pound ground turkey
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 cup diced tomatoes
  • 1/2 cup tomato sauce
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • 1 cup shredded lettuce
  • 1/2 cup diced bell peppers
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup guacamole
  • 1/2 cup salsa
  • 1/4 cup sliced black olives optional
  • 1/4 cup chopped red onions optional

Instructions:

Set the oven temperature to 375F 190C

Slice the zucchini lengthwise in half, then remove the seeds and meat, leaving the shells, which should be about 1/4 inch thick

Transfer them to a baking dish and keep them there

Heat the olive oil in a big skillet over medium heat

Add the chopped garlic and onions, and saut until they are transparent

When the ground turkey is added to the skillet, break it up into small pieces and cook it until its browned and cooked through

Add the diced tomatoes, tomato sauce, cumin, paprika, chili powder, salt, and pepper and stir

Simmer to let the flavors meld, about 5 minutes

Pack the turkey taco mixture into each zucchini shell by gently pressing it down

Bake the baking dish in the preheated oven for 25 to 30 minutes, or until the zucchini are soft, covered with aluminum foil

As the zucchinis bake, get your toppings ready

In a bowl, mix the chopped cilantro, diced bell peppers, and shredded lettuce

When the zucchinis are cooked, take them out of the oven and top each with a portion of the lettuce mixture, salsa, and guacamole, as well as any extra toppings you would like, like chopped red onions and sliced black olives

Enjoy your Paleo-friendly turkey taco stuffed zucchinis right away after serving


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