Ground Turkey Taco Stuffed Zucchini Boats
Ingredients
- Zucchini Boats
- 4 medium zucchini
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- Taco Filling
- 1 lb ground turkey
- 1 tablespoon olive oil
- 1 small onion finely diced
- 2 cloves garlic minced
- 2 tablespoons taco seasoning
- ½ cup low-sodium chicken broth or water
- ½ cup corn kernels optional
- ½ cup black beans rinsed and drained (optional)
- Topping
- ¾ cup shredded cheddar or Mexican-blend cheese
- Chopped cilantro green onions, or diced tomatoes (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Slice zucchini lengthwise and scoop out centers, leaving about a ¼-inch border.
- Place zucchini cut-side up on a baking sheet, brush with olive oil, and season with salt and pepper.
- Bake for 10–12 minutes, then remove and blot excess moisture.
- Heat olive oil in a skillet over medium heat.
- Add onion and cook until softened, then add garlic and cook briefly.
- Add ground turkey and cook until browned, breaking it up as it cooks.
- Stir in taco seasoning and broth or water; simmer 5–7 minutes until slightly thickened.
- Stir in corn and black beans if using.
- Spoon filling evenly into zucchini halves.
- Sprinkle cheese over the top.
- Bake uncovered for 18–22 minutes, until cheese is melted and bubbly.
- Broil for 2–3 minutes if a more golden top is desired.
- Rest 5 minutes before serving.
Notes
Pre-baking the zucchini prevents watery boats.
Simmer the filling until thick so it holds well inside the zucchini.
Let the boats rest briefly before serving to help them set