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Tasty Taco Zucchini Boats

October 17, 2018, BY

Mix up your taco night and try zucchini boats instead of tacos or tortillas. This fun switcheroo is both healthy and tasty!


  • 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)


  • Preheat oven to 400 degrees.
  • Using a spoon, scoop centers from zucchini while leaving a little over the 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 bake until cheese is melted
  • and zucchini is tender, about 5 minutes longer.
  • Sprinkle with tomatoes and remaining 1 Tbsp cilantro then serve immediately.
  • Recipe source: Cooking Classy

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