Taco Stuffed Zucchini Boats
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!
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