Turkey Taco Zucchini Boats
These Turkey Taco Zucchini Boats are super easy and quick to make, and you don't have to worry about filling falling out of the back of your taco! Don't forget the toppings!
Ingredients
- 4 zucchini (small-ish)
- 2 Tablespoons olive oil
- 1 onion (small)
- 450 grams ground turkey
- 350 grams cooked black beans (1 can, drained and rinsed)
- 150 grams corn – fresh or frozen
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 2 teaspoons chilli powder
- 1 can tomato paste
- 1 tsp salt plus more to taste if needed
- 100 grams sharp cheddar cheese for melting on top.
Instructions
- Preheat the oven to 425 degrees.
- Cut the zucchini in half lengthwise. Trim off the ends and scoop out the flesh.
- Rub the zucchini halves with 1 Tbsp olive oil, sprinkle with salt, and roast on a baking sheet for 20 minutes.
- While the zucchini is cooking, make the filling. Saute the onion in the other Tbsp of olive oil over medium heat until soft.
- Roughly chop the scooped out zucchini flesh and add to the onions.
- Add the ground turkey and cook, breaking it up and stirring until brown and nearly cooked through.
- Add the herbs and spices to the mixture, followed by the black beans, corn, and tomato paste.
- Stir, then cover with a lid and allow to cook for 5 minutes. If the mixture looks dry, add a few splashes of water. When the meat is cooked and everything looks good, taste for seasoning.
- Scoop the mixture onto the zucchini halves.
- Sprinkle with cheese, and place under the broiler for 5-7 minutes, or until the cheese is melted and bubbly.
- Top with fresh toppings like cherry tomatoes, cilantro, green onion, sour cream, and diced avocado.
Video
Nutrition
Serving: 2halvesCalories: 446kcalCarbohydrates: 29.1gProtein: 36.4gFat: 22.4gSaturated Fat: 6.4gCholesterol: 26mgSodium: 796mgPotassium: 899mgFiber: 7.5gSugar: 7.8gCalcium: 260mgIron: 3mg
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