Zucchini Mexi-Pizza Bake

One of the things I like least to do is to make the same thing twice.  I usually feel like I am ‘wasting’ a dinner by not coming up with, and posting something new.  I made zucchini boats because zucchini is in season here and they are gigantic so you can make fun recipes with them. Serving Size: 1 Zucchini boat per person


2 large or 4 medium zucchinis, cut in half lengthwise
1 lb extra-lean ground turkey
1 tsp garlic powder
1 tsp cumin
1 tsp chili powder
1 tsp paprika
1/2 tsp oregano
1 tsp onion powder
1/2 small onion, minced
2 tbsp bell pepper, minced
1 cup salsa 
1/4 cup water
1/2 cup reduced fat chedder shredded cheese (optional--I did not make it with it for this recipe)
1/4 cup chopped basil for topping


First, using a small spoon or melon baller--hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half.
Drop zucchini halves in oven at 450 degrees for 15 minutes and cook 1 minute in boiling water (I baked mine in the oven).
Once you remove the zucchini from the oven or water--set aside.
Brown turkey in a large skillet--breaking up while it cooks.
When cooked add the spices and mix well.
Than, add the onion, bell pepper, Salsa and water.
Stir and cover, simmer on low for about 10 minutes.
Using a spoon, fill the hollowed zucchini boats in a light layer of a low sugar pizza sauce and than layer the taco meat equally, about 1/3 cup in each, pressing firmly.
If you choose to use shredded cheese, add it now.
Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.
Top with basil and serve with salsa on the side.

Nutritional Information

Calories: 175
Protein: 6 grams
Fats: 4 grams (w/o cheese)
Carbs: 15 grams
Sugar: 6 grams

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