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Preheat your oven to 375 degrees f, and line a baking tray with parchment paper. Scoop out the inside flesh of your zucchinis, leaving about 1/4-inch rim to create the boats. Reserve the zucchini flesh for later.
❤Rachel
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Taco Stuffed Zucchini Boats
If Taco Tuesday and Zucchini Season had a beautiful baby this would be her! Okay…that’s a very strange analogy.
My point is, some things are SURPRISINGLY great once combined!
Zucchini is readily available during the months of July and August. Okay…it’s not just available, it’s actually overflowing during those Summer months!
Almost all the parts of this squash are edible, including the flesh, seeds, and skin. A cup of zucchini has just 33 calories and zero grams of fat.
Zucchini Tacos make for a light, but filling and extremely satisfying meal anytime!
Make an extra batch of these while you’re at it because these are even better reheated the next day!
Makes 4 servings
Makes 4 servingsIngredients:
- 2 medium/large zucchini, halved lengthwise
- cooking oil spray
- 1 Tbsp avocado oil, or olive oil
- 1 medium yellow onion, diced
- 2 cloves fresh garlic, minced
- 1 lb. lean ground turkey, or lean grass-fed ground beef
- sea salt and freshly ground black pepper, to taste, about 1/4 teaspoon each
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 cup fire-roasted tomatoes with juices
- 1/2 cup black beans, drained and rinsed
- 1/2 cup organic corn, fresh or frozen; thawed
- 1 Tbsp fresh lime juice
- 1/2 cup shredded Mexican cheese blend
- a small handful of fresh cilantro, chopped
Optional toppings: red onions, chopped tomatoes, cilantro, sour cream/Greek yogurt, etc.
Instructions:
Preheat your oven to 375 degrees f, and line a baking tray with parchment paper. Scoop out the inside flesh of your zucchinis, leaving about 1/4-inch rim to create the boats. Reserve the zucchini flesh for later. Place each zucchini, cut side up, into the prepared baking dish and lightly spray or rub with cooking oil. Season with sea salt and pepper, then bake until they just begin to soften, about 12-15 minutes.Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add onion and sauté for 3 minutes. Stir in garlic and cook until fragrant, 1 minute. Add in ground turkey and cook, tossing and breaking up the meat with a wooden spoon until just cooked through. Sprinkle meat with all of the seasonings then stir in roasted tomatoes, beans, corn, lime juice, and remaining zucchini flesh. Simmer until this sauce has reduced, about 5-7 minutes. Carefully spoon the taco mixture into your zucchini boats and top with cheese.
Place each zucchini, cut side up, into the prepared baking dish and lightly spray or rub with cooking oil. Season with sea salt and pepper, then bake until they just begin to soften, about 12-15 minutes.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add onion and sauté for 3 minutes. Stir in garlic and cook until fragrant, 1 minute.
Add in ground turkey and cook, tossing and breaking up the meat with a wooden spoon until just cooked through. 
Sprinkle meat with all of the seasonings then stir in roasted tomatoes, beans, corn, lime juice, and remaining zucchini flesh. Simmer until this sauce has reduced, about 5-7 minutes.
Carefully spoon the taco mixture into your zucchini boats and top with cheese.Return to the oven and bake until cheese is melty and zucchinis are tender and heated through about 10 minutes.
Top with optional toppings and enjoy your zucchini tacos!
❤Rachel
Ingredients
- 2 medium/large zucchini, halved lengthwise
- cooking oil spray
- 1 Tbsp avocado oil, or olive oil
- 1 medium yellow onion, diced
- 2 cloves fresh garlic, minced
- 1 lb. lean ground turkey, or lean grass fed ground beef
- sea salt and freshly ground black pepper, to taste, about 1/4 teaspoon each
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 cup fire roasted tomatoes with juices
- 1/2 cup black beans, drained and rinsed
- 1/2 cup organic corn, fresh or frozen; thawed
- 1 Tbsp fresh lime juice
- 1/2 cup shredded Mexican cheese blend
- a small handful of fresh cilantro, chopped
Optional toppings: red onions, chopped tomatoes, cilantro, sour cream/Greek yogurt, etc.
Instructions
- Preheat your oven to 375 degrees f, and line a baking tray with parchment paper.
- Scoop out the inside flesh of your zucchinis, leaving about 1/4-inch rim to create the boats. Reserve the zucchini flesh for later.
- Place each zucchini, cut side up, into the prepared baking dish and lightly spray or rub with cooking oil. Season with sea salt and pepper, then bake until they just begin to soften, about 12-15 minutes.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat.
- Add onion and sauté for 3 minutes. Stir in garlic and cook until fragrant, 1 minute.
- Add in ground turkey and cook, tossing and breaking up the meat with a wooden spoon until just cooked through.
- Sprinkle meat with all of the seasonings then stir in roasted tomatoes, beans, corn, lime juice and remaining zucchini flesh. Simmer until this sauce has reduced, about 5-7 minutes.
- Carefully spoon the taco mixture into your zucchini boats and top with cheese.
- Return to the oven and bake until cheese is melty and zucchinis are tender and heated through, about 10 minutes.
- Top with optional toppings and enjoy your zucchini tacos!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 2 medium/large zucchini, halved lengthwise
- cooking oil spray
- 1 Tbsp avocado oil, or olive oil
- 1 medium yellow onion, diced
- 2 cloves fresh garlic, minced
- 1 lb. lean ground turkey, or lean grass fed ground beef
- sea salt and freshly ground black pepper, to taste, about 1/4 teaspoon each
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 cup fire roasted tomatoes with juices
- 1/2 cup black beans, drained and rinsed
- 1/2 cup organic corn, fresh or frozen; thawed
- 1 Tbsp fresh lime juice
- 1/2 cup shredded Mexican cheese blend
- a small handful of fresh cilantro, chopped
Optional toppings: red onions, chopped tomatoes, cilantro, sour cream/Greek yogurt, etc.
Instructions
- Preheat your oven to 375 degrees f, and line a baking tray with parchment paper.
- Scoop out the inside flesh of your zucchinis, leaving about 1/4-inch rim to create the boats. Reserve the zucchini flesh for later.
- Place each zucchini, cut side up, into the prepared baking dish and lightly spray or rub with cooking oil. Season with sea salt and pepper, then bake until they just begin to soften, about 12-15 minutes.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat.
- Add onion and sauté for 3 minutes. Stir in garlic and cook until fragrant, 1 minute.
- Add in ground turkey and cook, tossing and breaking up the meat with a wooden spoon until just cooked through.
- Sprinkle meat with all of the seasonings then stir in roasted tomatoes, beans, corn, lime juice and remaining zucchini flesh. Simmer until this sauce has reduced, about 5-7 minutes.
- Carefully spoon the taco mixture into your zucchini boats and top with cheese.
- Return to the oven and bake until cheese is melty and zucchinis are tender and heated through, about 10 minutes.
- Top with optional toppings and enjoy your zucchini tacos!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com
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