Taco Stuffed Zucchini Boats

Ingredients

  • 4 - 5 medium zucchini, stem trimmed, sliced into halves through the length

  • 2 Tbsp olive oil, divided

  • 3/4 cup chopped yellow onion

  • 1 lb. lean ground turkey or ground beef

  • 2 tsp minced garlic

  • Salt and freshly ground black pepper

  • 1 Tbsp chili powder

  • 1 tsp ground cumin

  • 1/2 cup tomato sauce

  • 1/2 cup low-sodium chicken broth

  • 3/4 cups drained and rinsed canned black beans

  • 3 Tbsp minced cilantro, divided

  • 1 Tbsp fresh lime juice

  • 1 1/4 cups shredded Mexican cheese

  • 1 medium tomato, diced

  • Sour cream, Mexican hot sauce or red onion for serving (optional)

Instructions

  • Preheat oven to 400 degrees.

  • Using a spoon, scoop centers from zucchini while leaving a little over 1/4-inch rim to create boats.

  • Place zucchini in two baking dishes (I used one large and one medium), brush lightly with 1 Tbsp of the olive oil and season lightly with salt.

  • Roast in preheated oven until nearly tender, about 18 - 22 minutes.

  • Meanwhile, heat olive oil in a 12-inch non-stick skillet over medium-high heat, add onion and saute 2 minutes.

  • Add ground turkey and garlic season with salt and pepper and cook, tossing and breaking up occasionally until just cooked through.

  • Add in chili powder and cumin and cook and toss 20 seconds.

  • Stir in chicken broth, tomato sauce and black beans and bring to a simmer then reduce heat to medium-low and let simmer until sauce has reduced, about 5 minutes.

  • Spoon in 2 Tbsp cilantro and the lime juice.

  • Spoon turkey taco filling into roasted zucchini, sprinkle top with cheese then return to oven and and bake until cheese is melted and zucchini are tender, about 5 minutes longer.

  • Sprinkle with tomatoes and remaining 1 Tbsp cilantro then serve immediately.

Recipe adapted from cookingclassy