Taco Stuffed Zucchini Boats
User Reviews
4.9
Taco Stuffed Zucchini Boats
Description
Taco Stuffed Zucchini Boats are prepared by hollowing out zucchini halves, lightly blanching them, and filling them with a spiced ground turkey mixture that incorporates minced vegetables and tomato-based sauce. The spices, including chili powder, cumin, paprika, and oregano, provide depth and traditional taco flavor. The turkey filling is simmered to blend the flavors and achieve a moist texture.
Once filled and topped with Mexican shredded cheese, the zucchini boats are covered with foil and baked until the zucchini is tender and the cheese is melted and slightly golden. The baking process softens the zucchini shells while retaining their shape to hold the filling effectively.
This dish can serve as a fulfilling main course, combining the freshness of zucchini with classic taco seasonings. The use of lean turkey makes it protein-rich and adaptable to different dietary preferences. The inclusion of salsa in the baking dish adds an additional layer of moisture and flavor.
Ingredients
- 4 medium (32 ounces zucchinis, cut in half lengthwise)
- 1/2 cup mild salsa
- 1 lb ground turkey 93% lean
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp kosher salt (or to taste)
- 1 tsp chili powder
- 1 tsp paprika
- 1/2 tsp oregano
- 1/2 onion minced, small
- 2 tbsp bell pepper (minced)
- 4 oz tomato sauce canned
- 1/4 cup water
- 1/2 cup Mexican cheese reduced fat, shredded blend
- 1/4 cup scallion for topping, chopped, or cilantro
Instructions
- Bring a large pot of salted water to boil. Preheat oven to 400°F.
- Place 1/4 cup of salsa in the bottom of a large baking dish.
- Using a small spoon or melon baller, hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half.
- Chop the scooped out flesh of the zucchini in small pieces and set aside 3/4 of a cup to add to the taco filling, (squeeze excess water with a paper towel) discarding the rest or save to use in another recipe.
- Drop zucchini halves in boiling water and cook 1 minute. Remove from water.
- Brown turkey in a large skillet, breaking up while it cooks. When no longer pink add the spices and mix well.
- Add the onion, bell pepper, reserved zucchini, tomato sauce and water. Stir and cover, simmer on low for about 20 minutes.
- Using a spoon, fill the hollowed zucchini boats dividing the taco meat equally, about 1/3 cup in each, pressing firmly.
- Top each with 1 tablespoon of shredded cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.
- Top with scallions and serve with salsa on the side.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Serving | 2halves | |
| Calories | 269kcal | 13% |
| Carbohydrates | 16.5g | 6% |
| Protein | 29g | 58% |
| Fat | 11.5g | 18% |
| Saturated Fat | 4.5g | 23% |
| Cholesterol | 87.5mg | 29% |
| Sodium | 764.5mg | 32% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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