Taco Zucchini Boats
User Reviews
5
Taco Zucchini Boats
Description
Taco Zucchini Boats combine fresh zucchini cut lengthwise and scooped out to form small edible boats. The filling is made by cooking ground turkey with garlic, onion, black beans, and a tomato-based chunky salsa, seasoned with chili powder and cumin for depth. The filled zucchini halves are baked covered to gently cook the zucchini without losing firmness or shape. The result is a dish that delivers the texture contrast between tender zucchini and savory filling. Optional cheese adds a creamy element when sprinkled on before baking.
The seasoned turkey mixture provides a hearty, flavorful component with mild spice. The dish suits lunches or dinners where a lighter, vegetable-forward option is desired, paired well with crunchy tortilla chips and fresh toppings like avocado and jalapeño slices. It’s a flexible recipe allowing for dairy-free or regular cheese to suit preferences.
For those adding cheese, sprinkle it on the zucchini boats before baking and covering with foil. Baking time is long enough to warm through the filling and soften the zucchini without making it limp. The recipe balances cooking time and moisture to maintain texture.
Ingredients
- 1 clove garlic minced
- ½ yellow onion chopped
- 1 lb ground turkey
- ½ teaspoon black pepper
- ¼ teaspoon salt sea salt
- 1 cup salsa chunky
- 1 Tablespoon chili powder
- 1 teaspoon cumin ground
- 1 cup black beans drained and rinsed, canned
- 3 zucchini
- tomato avocado and jalapeño, for serving, chopped
- tortilla chips for serving, extra salsa
- salsa for serving, extra salsa
- Mexican cheese dairy-free or regular (optional)
Instructions
- Preheat oven to 400°F.
- Place a large nonstick skillet over medium-high heat. Add the onion, garlic and ground turkey into the skillet. Season with salt and pepper. Cook for 8 to 10 minutes, breaking apart with a wooden spoon or spatula while it cooks. Add black beans, chili powder, cumin and salsa. Cook 2-3 minutes additional minutes.
- Meanwhile, as the turkey cooks cut the zucchini in half, lengthwise. Use a spoon to scoop the seeds and center out of each zucchini half, leaving about ¼ inch thick zucchini boat.
- Place the zucchini (cut-side up) in a 9X13 baking dish. Spoon the turkey mixture into the six zucchini boats.
- Cover the baking dish with foil. Bake for 20-30 minutes or until zucchini boats are heated throughout and zucchini is cooked a bit, but not too soft/limp.
- Remove foil and serve boats with tomatoes, avocado and jalapeño slices. Serve with chips and salsa if desired.
Notes
- If using cheese, sprinkle it on zucchini boats prior to covering and baking to allow it to melt well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 388 kcal
% Daily Value*
| Serving | 1/3 of recipe, no toppings | |
| Calories | 388kcal | 19% |
| Carbohydrates | 30g | 10% |
| Protein | 39g | 78% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 104mg | 35% |
| Sodium | 979mg | 41% |
| Potassium | 1493mg | 32% |
| Fiber | 9g | 36% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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