Taco Zucchini Boats from the Garden to the Table
40 MINUTES | EASY | SERVES 8
Nutrition per serving:
168 Cals, 17.6g Protein, 8.9g Carbs, 8.7g Fat
We all search for delicious dinners to make and often look for ways to use zucchini during growing season. These taco zucchini boats are a great way to bring your garden fare to the table and a fantastic way to celebrate a Taco Tuesday; although they are delicious to eat any day of the week!
These taco zucchini boats are veggie packed, healthy, easy and filled with a lot of veggies that you can’t even taste once everything is cooked together. When my kids were young I used to call this mix my ‘magic taco meat’ because it was the only way I could get my boys to eat spinach and tomatoes; yes that’s right…spinach and tomatoes are in the mix, but undetectable. This is a must try dinner!
Equipment Needed
Knife
Cutting board
Garlic mincer (optional)
Measuring cup
Measuring spoons
Saute pan
Heat resistant spoon/cooking utensil
Baking sheet
Oven mitts
Food processor
Shopping List
Zucchini
Olive oil
Ground turkey
Spinach
Grape tomatoes
Vidalia onion
Garlic
Cumin
Chili powder
Onion powder
Sea salt
Garlic powder
White pepper
Frozen corn (optional)
More thoughts on making Taco Zucchini Boats
Top it Off: Top off your Taco Zucchini Boats with all of your favorite taco toppings like lettuce, sour cream, guacamole, fresh avocado slices, salsa, taco sauce, diced tomatoes, black beans, sliced olives and/or fresh cilantro!
The Zucchini: When cutting the zucchini (directions below), I have based this recipe on one large zucchini typically available during growing season. Sometimes you may have to use two small/medium zucchinis to create 4 boats vs one large one; it’s a judgement call based on the size of the zucchini.
Freeze the Boat: Can you freeze the boat? Yes you can! Cut your zucchini(s), scoop out the centers as directed below, put the halves in a freezer bag and freeze them for a SHORT period of time (a month or two max). Remove them from the freezer and follow the directions above.
Side Dishes: These stuffed zucchinis are filling, but if you are looking for side dishes these yummy bites go great with a little seasoned brown rice, side salad(s), quinoa and my healthier version of Mexican Street Corn.
Measurements and Nutritional Information: The nutrition per serving provided is based on specific ingredients and brands and is offered to give you an estimated value; it was measured as 4 servings. You can utilize Very Well Fit to add in any changes in ingredients and brands you use to give you more accurate information.
Taco Zucchini Boats
Easy, delcious, garden fare.
Ingredients
- 1 large zucchini
- Olive oil
- 1 pound ground turkey
- 2 cups fresh spinach
- 1 pint grape tomatoes
- ½ cup onions, finely chopped
- 1 clove garlic
- 1 tablespoon cumin
- 1 ½ teaspoon chili powder
- 1 teaspoon onion powder
- ¾ teaspoon sea salt
- 1/2 teaspoon garlic powder
- ½ teaspoon white pepper
- 1 pound frozen sweet corn (optional)
Instructions
- Preheat the oven to 375 degrees.
- Cut the ends of the zucchini off. Then Cut the long zucchini in half. Cut each half in halves length wise to create four zucchini boats.
- Scoop out the centers of each zucchini to create a boat in each one.
- Baste the top of the zucchinis lightly with the olive oil and lightly salt the top. Place them on a baking sheet and put them into the oven. Let them bake while preparing the meat.
- Cook the ground turkey in a frying pan; draining off any excess juices. Add the onions and a clove of fresh minced garlic to the meat and cook until tender; stir frequently.
- Finely chop the spinach in a food processor.
- Puree the tomatoes in a food processor.
- Add the spinach, pureed tomatoes and spices to the meat mixture.
- Stir and cook until the spices and other ingredients are evenly distributed and the mixture is hot. (Add in the corn if desired)
- Fill each boat with the seasoned meat mixture and top it with the shredded cheese.
- Place the zucchini boats back into the oven and let the cheese melt.
- Serve hot!
