Simple and delicious Turkey Fajita Stuffed Zucchini that are low carb, gluten free, and packed with flavor make the perfect lunch or dinner. Jump to Recipe keyboard_arrow_down
Turkey Fajita Stuffed Zucchini may just be my new favorite healthy lunch. Who would have ever believed that stuffing a zucchini with ground turkey, peppers, onions, spices, and cheese would taste so good and decadent? They are seriously something I love to eat and they taste like a mash up of chicken fajitas and pizza.
Last week was kind of a tough one for me. While I started out on track and eating healthy, by the end of the week I was reaching for everything bad for me. Candy, pizza, ice cream - you name it. I blame a busy work week and some last minute traveling. By Sunday morning I felt exhausted, bloated, and honestly, a bit disappointed. However instead of throwing in the towel like I may have done in the past, I decided instead to try to focus on setting myself up for success in the week to come. I made a big batch of these stuffed zucchini, a slow cooker full of this yummy soup, and prepped veggies and fruit for snacks during the week. I also raided my pantry and gave all the junk food to my neighbor. I am hoping it keeps me focused during the week.
Now let's talk about these zucchini. I have always loved stuffing vegetables as a healthier alternative to using bread or tortillas. The veggies serve as the perfect vehicle for all types of fillings and this fajita filling made with ground turkey, tomatoes, peppers, onions, and a quick homemade spice blend really is something special. Plus the cheese on top doesn't hurt. Depending on when I am serving these and how hungry we are, I usually add some black beans or Mexican rice on the side to round out the meal. For a low carb side, you could use black soy beans or cauliflower Mexican rice.
Here are a few other ways to make these stuffed zucchini:
- You can use any ground meat you have on hand to make this recipe. It's delicious with lean ground beef, bison, or chicken. Shredded rotisserie chicken also is delicious. And for a vegetarian spin, use black beans or pinto beans instead of the meat.
- If you love enchiladas, you could substitute the spice mixture for a can of your favorite red or green enchilada sauce.
- Love spice? Add a jalapeno pepper or diced poblano pepper in place of the green bell pepper. You can also add some chipotle peppers for a smoky, spicy version.
- Craving more fiber? Toss some black beans or pinto beans into the turkey mixture as well to add some fiber and carbohydrates.
- If you are following a Whole30, Paleo, or dairy-free diet, just leave off the cheese from the recipe. They still come out extremely tasty.
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Turkey Fajita Stuffed Zucchini
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- 4 U zucchini
- 2 tsp. olive oil
- 1 lb. 99% lean ground turkey
- 1/2 U red onion, sliced thin
- 1 U green pepper, sliced thin
- 1 U red pepper, sliced thin
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 cup part skim mozzarella cheese
Preheat the oven to 400 degrees.
Heat the olive oil over medium high heat. Add the turkey, onion, peppers, and garlic. Cook until turkey is fully browned, about 6-8 minutes. Stir in the spices and cook for 1-2 more minutes.
Meanwhile cut the zucchini in half and scoop out some of the center using a spoon or melon baller to create the “boat.” Place in a baking dish sprayed with cooking spray.
Fill the boats with the turkey fajita mixture.
Top each with cheese. Bake for 15-18 minutes until cheese is bubbling and zucchini is tender
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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