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Mexican Zucchini Boats

Mexican Zucchini Boats Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 375
Ingredients Method Notes

Ingredients
  

  • 4 medium zucchini
  • 1 lb lean ground turkey
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 packet (about 1 oz) taco seasoning
  • ½ cup tomato sauce
  • 1 cup canned black beans, rinsed and drained
  • 1 cup shredded Mexican blend cheese
  • 2 tsp vegetable or avocado oil
  • Salt and pepper, to taste
  • Sour cream, cilantro, diced avocado, for serving (optional)

Method
 

  1. Preheat oven to 400°F. Trim zucchini, halve lengthwise, and scoop out the centers, leaving a ¼-inch shell. Lightly salt and set on paper towels.
  2. In a skillet over medium-high heat, warm oil and cook onion for 2 minutes. Add turkey, cook 5 to 6 minutes until browned. Stir in garlic and taco seasoning for 30 seconds, then add tomato sauce and black beans. Simmer 2 minutes. Season with salt and pepper.
  3. Pat zucchini dry and place in a baking dish, cut-side up. Fill each with the turkey mixture and top with the shredded cheese.
  4. Bake for 20 minutes, then broil for 1 to 2 minutes until cheese bubbles and browns. Serve with sour cream, cilantro, and any toppings you like.

Notes

If you have a little extra filling left over, it makes a great topping for nachos or a taco salad. The boats are best fresh from the oven, but leftovers reheat well in the toaster oven at 350°F for about 10 minutes.