Description
These taco-stuffed zucchini boats are a delicious and creative twist for taco night, offering a fun way to enjoy zucchini. They’re low-carb, gluten-free, and perfect for the whole family!
Ingredients
Scale
- 4 medium zucchini
- 1 tablespoon extra virgin olive oil
- 1 medium onion – chopped (1/2 cup)
- 2 cloves of garlic – peeled and minced
- 1 pound ground turkey – I used 93/7
- 3 tablespoon taco seasoning
- Salt and pepper – to taste
- 1 cup tomato salsa
- 1 cup shredded cheddar or Mexican cheese
- Optional taco toppings: avocado, sour cream, lime, tomatoes, cilantro
Instructions
- Preheat the oven to 400°F and spray a baking sheet or 9×13 pan with cooking spray.
- Prepare the zucchini: Use a sharp kitchen knife and cutting board to slice each zucchini in half, vertically (lengthwise), then use a spoon to scoop out the inside of each zucchini. You can discard the insides or mix them into the taco filling if it doesn’t contain too many seeds.
- Spray the zucchini boats with olive oil spray and sprinkle each one with some salt and pepper.
- Prepare the taco filling: Heat a skillet to medium heat on the stovetop, add the oil, then add the ground turkey. Break the turkey up in the pan as it cooks. Add the onion and garlic once the turkey is mostly cooked. Cook for 2 minutes then add the taco seasoning.
- Toss and cook that all together then pour in the salsa and cook for 1-2 minutes. Taste and season with salt and pepper as needed.
- Divide the turkey taco mixture between the zucchini boats, making sure not to overfill them. You should have just enough filling to fill all of the zucchini.
- Bake the filled zucchini in the oven for 20 minutes, remove and top with the shredded cheese, and bake for 5 more minutes until the cheese is melted.
- Remove, top with your favorite taco toppings, and enjoy!
Notes
- Select zucchini that are medium in size, long, and semi-wide but not too wide. Make sure all 4 zucchini are equal in size to ensure more even cooking.
- Make sure to scoop out enough of the zucchini so you have enough space for the taco filling. You want about a 1/4-1/2 inch border around each zucchini boat.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat leftovers in the microwave or the oven until heated through.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: main dishes
- Method: oven
- Cuisine: Mexican
