Turkey Taco Zucchini Boats Recipes

TACO STUFFED ZUCCHINI BOATS

Steps:

• Bring a large pot of salted water to boil. Preheat oven to 400°F.
• Place 1/4 cup of salsa in the bottom of a large baking dish.
• Using a small spoon or melon baller, hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half.
• Chop the scooped out flesh of the zucchini in small pieces and set aside 3/4 of a cup to add to the taco filling, (squeeze excess water with a paper towel) discarding the rest or save to use in another recipe.
• Drop zucchini halves in boiling water and cook 1 minute. Remove from water.
• Brown turkey in a large skillet, breaking up while it cooks. When no longer pink add the spices and mix well.
• Add the onion, bell pepper, reserved zucchini, tomato sauce and water. Stir and cover, simmer on low for about 20 minutes.
• Using a spoon, fill the hollowed zucchini boats dividing the taco meat equally, about 1/3 cup in each, pressing firmly.
• Top each with 1 tablespoon of shredded cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.
• Top with scallions and serve with salsa on the side.

TURKEY TACO STUFFED ZUCCHINI BOATS

Steps:

• Preheat the oven to 400F.
• Trim the ends off the zucchini, and then cut them in half lengthwise.
• Using a spoon, scrape out the inside pulp of the zucchini to form a well (the edges should be about 1/4" thick). Reserve the pulp in a bowl to the side.
• Lay the zucchini in a baking dish, cut side up. Spray them with olive oil spray and season with a pinch of kosher salt and fresh cracked pepper.
• Take the reserved zucchini pulp and squeeze out the excess water (I do this using cheesecloth or a kitchen towel). Squeeze out as much water as possible. This is an important step.
• Chop the red onion.
• In a large frying pan, add the ground turkey and red onion with a spray of olive oil. Cook it over medium heat, and break up the meat using a wooden spoon.
• Cook the turkey until it is no longer pink, 8-10 minutes.
• Add the taco seasoning and salt, the reserved zucchini, the water and rotel. Bring this mixture to a simmer, and cook until the liquid is mostly evaporated (around 10 minutes).
• Drain and rinse the black beans. Add the beans and the corn to the mixture and continue cooking for another 5 minutes for the flavors to combine.
• Stir in the chopped cilantro.
• Add about 1 cup of the filling to each zucchini boat. They will be overflowing, but you can pack it down using a spoon.
• Top with the shredded cheese. Cover the baking dish with foil.
• Bake at 400F for about 35-40 minutes or until the zucchini is tender.
• Garnish with more cilantro and chopped scallions. Serve with avocado slices, sour cream, salsa, and your favorite taco toppings.

TACO-STUFFED ZUCCHINI BOATS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease the bottom of a 13x9-inch baking dish.
• Bring a large pot of water to a boil. Cook zucchini halves in boiling water to just soften slightly, about 1 minute. Remove zucchini halves from the water and arrange into the prepared baking dish with the cut sides facing upwards.
• Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Return skillet to medium-high heat; pour water over the turkey and season with taco seasoning. Cook until the water thickens and coats the turkey, about 5 minutes. Add red peppers, diced tomatoes and green chiles, onion, and cilantro; cook and stir until the peppers are softened, about 5 minutes more.
• Stir sour cream and sour cream seasoning mix together in a bowl.
• Using a slotted spoon, spoon the turkey mixture into the hollows of each zucchini half and press firmly. Top the turkey mixture with about half the sour cream mixture. Sprinkle green onions, Muenster cheese, and Cheddar cheese over the sour cream mixture, respectively.
• Bake in the preheated oven until the cheese is melted and the zucchini is cooked through, about 30 minutes. Top with remaining sour cream mixture.