Taco Zucchini Boats
User Reviews
5
-
Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
5
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Course
Main Course
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Cuisine
American
Taco Zucchini Boats
Description
This recipe transforms medium zucchinis into filled boats by scooping out their centers to create a shell. The shells are roasted until nearly tender, providing a soft but intact base for the filling. The filling is made by sautéing onions and ground turkey, seasoning with chili powder and cumin, and simmering with tomato sauce, chicken broth, and black beans to create a thick, flavorful mixture infused with Mexican spices.
The boats are filled with the turkey mixture, sprinkled with Mexican cheese, and baked again until the cheese melts and the zucchini finish cooking. The final texture contrasts the tender zucchini skin with a juicy, cheesy, and spiced filling. Fresh cilantro and lime juice add brightness, while optional sour cream or hot sauce can increase creaminess or heat.
These zucchini boats serve as a practical low-carb alternative for taco night or a filling weekday meal. The recipe allows for portioning and customization, making it suitable for family dinners or casual entertaining.
Ingredients
- 4 - 5 zucchini stem trimmed, sliced into halves through the length, medium
- 2 Tbsp olive oil divided
- 3/4 cup chopped yellow onion
- 1 lb. ground turkey 92% lean
- 2 tsp garlic minced
- salt freshly ground
- black pepper freshly ground
- 1 Tbsp chili powder (preferably 1 1/2 tsp regular 1 1/2 tsp ancho chili powder)
- 1 tsp cumin ground
- 1/2 cup tomato sauce
- 1/2 cup chicken broth low-sodium
- 3/4 cups black beans canned, drained and rinsed
- 3 Tbsp cilantro minced, divided
- 1 Tbsp lime juice fresh
- 1 1/4 cups Mexican cheese shredded
- 2 Roma tomato diced, medium
- sour cream optional, Mexican hot sauce, for serving
- hot sauce
- red onion
Instructions
- Preheat oven to 400 degrees.
- Using a spoon, scoop centers from zucchini while leaving a little over 1/4-inch rim to create boats.
- Place zucchini in two baking dishes (I used one large and one medium), brush lightly with 1 Tbsp of the olive oil and season lightly with salt.
- Roast in preheated oven until nearly tender, about 18 - 22 minutes.
- Meanwhile, heat olive oil in a 12-inch non-stick skillet over medium-high heat, add onion and saute 2 minutes.
- Add ground turkey and garlic season with salt and pepper and cook, tossing and breaking up occasionally until just cooked through.
- Add in chili powder and cumin and cook and toss 20 seconds.
- Stir in chicken broth, tomato sauce and black beans and bring to a simmer then reduce heat to medium-low and let simmer until sauce has reduced, about 5 minutes.
- Spoon in 2 Tbsp cilantro and the lime juice.
- Spoon turkey taco filling into roasted zucchini, sprinkle top with cheese then return to oven and and bake until cheese is melted and zucchini are tender, about 5 minutes longer.
- Sprinkle with tomatoes and remaining 1 Tbsp cilantro then serve immediately.
- Recipe source: Cooking Classy
User Reviews
Overall Rating
5
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