Picture this: a weekday evening where time feels like it’s slipping through your fingers—your stomach’s growling, kids are running wild, and you’re dreaming of something easy yet satisfying.
Enter, the hero of the evening—Taco Zucchini Boats! They’re like little vessels of delight, brimming with flavor yet light on the conscience.
The zucchini’s tender embrace cradles a spicy, savory filling that dances on your tongue, and the best part? They come together faster than you can say “taco night,” saving the day with each delicious bite.
Steps
- Preheat your oven to 400 degrees Fahrenheit. Use a spoon to hollow out the center of each zucchini, leaving a 1/4-inch border to create boat shapes. Arrange the prepared zucchini in two baking dishes, brush with olive oil, and season with salt.
- Roast the zucchini in the oven for 18 to 22 minutes until they are nearly tender. While they roast, heat olive oil in a skillet over medium-high heat, add diced onion, and sauté for 2 minutes.
- Add the ground turkey and minced garlic to the skillet, seasoning with salt and pepper, and cook until the turkey is just done. Mix in chili powder and cumin, stirring for about 20 seconds.
- Pour in chicken broth and tomato sauce, and add black beans. Bring to a simmer, then reduce the heat to medium-low, allowing the sauce to reduce for approximately 5 minutes. Stir in chopped cilantro and lime juice.
- Fill the roasted zucchini with the turkey taco mixture and sprinkle them with cheese. Bake in the oven for an additional 5 minutes until the cheese melts and the zucchini is tender.
- Top the zucchini boats with chopped tomatoes and the remaining cilantro. Serve immediately while warm, adding any other preferred toppings like sour cream or hot sauce.
Ingredients
- 4 or 5 medium-sized zucchinis, about 2 1/2 lbs
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 yellow onion, chopped
- 1 pound ground turkey (or ground beef)
- 2 cloves fresh garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/4 cup chicken broth
- 1/4 cup tomato sauce
- 1/2 cup black beans, drained and rinsed
- 3 tablespoons fresh cilantro, chopped (divided)
- 1 tablespoon lime juice
- 1 cup Mexican cheese blend, shredded
- 2 Roma tomatoes, diced
Nutritional Values
Calories 1950 | Calories from Fat 990 | Fat 110g | Saturated Fat 35g | Cholesterol 465mg | Sodium 2200mg | Potassium 5670mg | Carbohydrates 100g | Fiber 30g | Sugar 40g | Protein 150g | Vitamin A 7550IU | Vitamin C 244mg | Calcium 1345mg | Iron 18mg
FAQ
- Can I use a different type of meat for the filling in Taco Zucchini Boats?
- Absolutely! Although the recipe calls for ground turkey, you can substitute it with ground beef or even a plant-based meat alternative if preferred.
- How do I know how many zucchinis to use for this recipe?
- The number of zucchinis required depends on their size. Typically, 4 to 5 medium zucchinis, weighing around 2.5 lbs in total, should be sufficient. Adjust based on the size and amount of filling needed.
- What should I do if I have leftover filling?
- If you have extra filling after stuffing the zucchinis, you can save it for a taco salad the next day. It makes a great, easy lunch option.
- How can I make sure the zucchinis are cooked just right?
- Baking time can vary based on zucchini size and freshness. Keep an eye on them during the final roasting stage to ensure they reach your preferred level of tenderness.
- Are Taco Zucchini Boats suitable for meal prep?
- Yes, they make excellent leftovers. Preparing a full batch is a great idea for meal prep, even if you’re cooking for just a few people.
Tips
- Adjust the number of zucchinis based on their size and your filling needs. Typically, 4 to 5 medium zucchinis are needed, but you may choose fewer if you prefer extra filling for a taco salad the next day.
- Keep an eye on the zucchinis during roasting, as the baking time can vary depending on their size, freshness, and the amount scooped out. You may need to extend the cooking time to achieve your desired tenderness.
- These taco zucchini boats make excellent leftovers, so consider preparing a full batch even if you’re not serving many people. They are perfect for meal prep and can be stored for future meals.
Equipment
- 12-inch Non-stick Skillet – For sautéing the onions and browning the ground turkey.
- Baking Dishes – You’ll need one large and one medium baking dish to roast the zucchini boats. If you don’t have these, you might consider purchasing a set of baking dishes.
- Zucchini Corer or Melon Baller – To scoop out the centers of the zucchini and create the “boats.” These tools are not always found in every kitchen.
