Description
Light and satisfying Taco Stuffed Zucchini Boats filled with lean ground turkey, black beans, corn, and melted cheese for a clean eating meal.
Ingredients
Scale
- 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
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 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
Instructions
- Preheat: Preheat your oven to 375 degrees f, and line a baking tray with parchment paper.
- Prep Zucchini: Scoop out the inside flesh of your zucchinis, leaving about 1/4-inch rim to create the boats. Reserve the zucchini flesh for later.
- Par-bake: 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.
- Heat Oil: Heat the olive oil in a large skillet over medium-high heat.
- Sauté: Add onion and sauté for 3 minutes. Stir in garlic and cook until fragrant, 1 minute.
- Brown Meat: Add in ground turkey and cook, tossing and breaking up the meat with a wooden spoon until just cooked through.
- Simmer Filling: 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.
- Stuff: Carefully spoon the taco mixture into your zucchini boats and top with cheese.
- Final Bake: Return to the oven and bake until cheese is melty and zucchinis are tender and heated through, about 10 minutes.
- Serve: Top with optional toppings and enjoy your zucchini tacos!
Notes
These are even better reheated the next day!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 325 kcal
- Sugar: 6 g
- Sodium: 225 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 60 mg