Taco Zucchini Boats


Taco Zucchini Boats

These are the perfect use for the abundance of summer zucchini. They're jam packed with flavor, they're perfectly filling, and have less carbs than the traditional flour or corn tortilla tacos. Talk about great way to get your veggie quota in for the day!


Ingredients:
4 - 5 medium zucchini, stem trimmed, sliced into halves through the length
2 Tbsp olive oil, divided
3/4 cup chopped yellow onion
1 lb. 92% lean ground turkey
2 tsp minced garlic
Salt and freshly ground black pepper
1 Tbsp chili powder (preferably 1 1/2 tsp regular 1 1/2 tsp ancho chili powder)
1 tsp ground cumin
1/2 cup tomato sauce
1/2 cup low-sodium chicken broth
3/4 cups drained and rinsed canned black beans
3 Tbsp minced cilantro, divided
1 Tbsp fresh lime juice
1 1/4 cups shredded Mexican cheese
2 medium roma tomatoes, diced
Sour cream, Mexican hot sauce or red onion for serving (optional)
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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.
Enjoy!

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