Taco Stuffed Zucchini Boats Recipe

Savor Taco Stuffed Zucchini Boats, a fresh take on tacos with zucchini, seasoned turkey, beans, and cheese for a light yet satisfying meal.

Taco Stuffed Zucchini Boats Recipe

Taco Stuffed Zucchini Boats, a creative fusion of fresh zucchini hollowed and generously filled with a savoury taco mixture. This dish artfully combines the healthful crunch and subtle sweetness of zucchini with the robust flavours of seasoned ground turkey, fire-roasted tomatoes, black beans, and corn. Finished with a sprinkle of melty Mexican cheese and fresh cilantro, it’s a wholesome meal. Perfect for summer months when zucchini is abundant, this recipe promises a delightful and nutritious twist to your weeknight dinners.

Ingredients:

• 2 medium/large zucchini, halved lengthwise
• cooking oil spray
• 1 Tbsp avocado oil, or olive oil
• 1 medium yellow onion, diced
• 2 cloves fresh garlic, minced
• 1 lb. lean ground turkey, or lean grass-fed ground beef
• sea salt and freshly ground black pepper, to taste, about 1/4 teaspoon each
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 cup fire-roasted tomatoes with juices
• 1/2 cup black beans, drained and rinsed
• 1/2 cup organic corn, fresh or frozen; thawed
• 1 Tbsp fresh lime juice
• 1/2 cup shredded Mexican cheese blend
• a small handful of fresh cilantro, chopped
• Optional toppings: red onions, chopped tomatoes, cilantro, sour cream/Greek yogurt, etc.

Instructions

• Preheat your oven to 375 degrees f, and line a baking tray with parchment paper. Scoop out the inside flesh of your zucchinis, leaving about a 1/4-inch rim to create the boats. Reserve the zucchini flesh for later.
• Place each zucchini, cut side up, into the prepared baking dish and lightly spray or rub with cooking oil. Season with sea salt and pepper, then bake until they just begin to soften, about 12-15 minutes.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add onion and sauté for 3 minutes. Stir in garlic and cook until fragrant, 1 minute.
• Add in ground turkey and cook, tossing and breaking up the meat with a wooden spoon until just cooked through.
• Sprinkle meat with all of the seasonings then stir in roasted tomatoes, beans, corn, lime juice, and remaining zucchini flesh. Simmer until this sauce has reduced, about 5-7 minutes.
• Carefully spoon the taco mixture into your zucchini boats and top with cheese.
• Return to the oven and bake until cheese is melty and zucchinis are tender and heated through about 10 minutes.
• Top with optional toppings and enjoy your zucchini tacos!

Serving Suggestions

• Cilantro Lime Rice
• Mexican Quinoa Salad
• Avocado Mango Salsa
• Refried Beans
• Tortilla Chips with Fresh Pico de Gallo

Tips and Tricks

• Use a spoon to easily scoop out the inside flesh of the zucchini to create perfect boats.
• To avoid soggy boats, bake the zucchini halves for 12-15 minutes before filling to start the softening process.
• Choose lean ground turkey or lean grass-fed beef for a healthier filling.
• Enhance flavors with spices like chili powder and ground cumin.
• Incorporate additional veggies by adding the scooped-out zucchini flesh to the taco filling.