Give taco night a new twist with this taco baked zucchini recipe! Turn ground turkey into a taco meat filling with McCormick Spice’s new skillet sauces. Then fill zucchini, cover with cheese and bake for a quick and easy weeknight dinner. Thanks to McCormick for sponsoring this post.
Tacos are one of my go to easy weeknight dinners. A little ground meat, a little seasoning, tortillas, salsa, cheese and we’re good to go. But we all get a little bored with the same old same old so I decided to try a baked zucchini recipe for tacos.
Start with 3 or 4 small zucchini. In the winter, zucchini are pretty small so plan on 1 whole zucchini per person. You can get away with less in the summer when they are a little bit bigger.
I used a melon baller to scoop out the middle of the zucchini. I got a little close to the edge on one of them, but don’t worry about it. The meat filling will cover it up.
You can use any ground meat you like to make the taco meat filling. I used ground turkey and McCormick’s Taco with Garlic and Chipotle Skillet Sauce. I meant to saute in the scooped out zucchini but forgot! You can add that too.
Once the meat is cooked, fill your zucchini. I way under filled mine and had left over meat. Go ahead and fill those babies up! Let the meat spill over if you need to.
Finally, cover with cheese. I used a Monterrey jack but cheddar or a Mexican blend would work great, too. Cover with foil and bake.
Everyone loved these – even the kids! I usually find ground turkey to be really dry as taco meat, but the McCormick Skillet Sauce made the filling nice and saucy. I love how this baked zucchini recipe helped add an extra helping of veggies to taco night, too. Can’t ask for much more than that for a quick and easy weeknight dinner.
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