Stuffed Zucchini and Homemade Guacamole


(Taco) Stuffed Zucchini

Yields 2-4 servings


  • 2 6-inch zucchini
  • 1/2 lb ground turkey
  • Taco seasoning (chili powder, paprika, cumin, garlic powder, oregano, coriander, salt, pepper)
  • 1 roma tomato, cored and chopped
  • 1/2 small onion, chopped
  • 4 oz low fat or fat free cream cheese, softened
  • 1/2 cup cheddar cheese, freshly grated


  1. Trim the ends from the zucchini, and slice them lengthwise in half. Using a paring knife, cut out the insides of the zucchini to form boat shapes. It helps to use a spoon to scrape and smooth out what you can’t do with a knife. Roughly chop the zucchini pieces that you have removed.
  2. Brown the meat in a saute pan. Add a little bit of water and the taco seasoning. You can eyeball it – I use the largest amounts of chili powder, paprika, and cumin, followed by a sprinkling of all of the rest.
  3. Add the onions, tomato, and zucchini pieces to the pan. Cook until most of the water released from the vegetables has evaporated.
  4. Remove the pan from the heat. Mix in the softened cream cheese.
  5. Place the zucchini in a baking dish, and stuff each one with some of the mixture. Leftover filling would make a fabulous dip!
  6. Top with the grated cheddar. Carefully add about 1/4 inch water to the baking dish (so that the zucchini are sitting directly in the water). This will keep the zucchini from drying out while cooking and will result in the vegetable being tender (but not mushy).
  7. Bake for approximately 25 minutes at 400 degrees.

Mrs Dohpaz Recipe

Original Recipe: Taco Stuffed Zucchini from

Nutritional Information at


Yields 8 servings (at least)


  • 6 ripe California avocados, pitted, and peeled
  • 3/4 cup fresh cilantro, finely chopped
  • 1/2 cup minced red onion
  • 2 scallions, finely sliced
  • 1 roma tomato, seeds removed and small diced
  • 1 fresh jalapeño chile including seeds, minced finely
  • 2 tablespoons fresh lime juice, or to taste
  • 1 teaspoon kosher salt, or more if necessary
  • salt and pepper to taste


  1. Mash together all ingredients in a bowl with a fork until smooth. Adjust lime, salt and chilies for desired flavor.

Mrs Dohpaz Recipe

Original Recipe:Guacamole from News14′s Let’s Cook

Gotta say both of these recipes are pretty dang good. FYI, the nutritional information is for the zucchini.  The reason I wanted to try this is because it just sounded really weird. Never would have thought that zucchini and taco filling would go together but turns out, pretty good combo.

The nice thing too was that the Mr. actually was the one that decided on and made the guac. (Let me tell you: he can make that again anytime. YUM.)

One thing is that I don’t think I added enough spices to the taco sauce. So I probably would use a pre-made taco mix next time. I know it’s kind of cheating but I’m way too conservative with spices.  I really thought I was over doing it just winging it.  Especially because of my acid reflux, I was worried about it being too spicy.  Still, even with my conservative, it was still great! Two thumbs way up!

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