Taco Zucchini Boat

This idea came to me while I was looking through Pinterest. Normally, when I tell my husband that I have been on Pinterest he rolls his eyes. He knows what is coming next: NEW PROJECTS! Pinterest is my kryptonite when it comes to procrastinating on the internet. I can spend hours on it. I will hosting a Pinterest Anonymous meeting next week. LOL

In my defense, I was only on Pinterest this time to come up with a healthier version of our favorite food. TACOS! We love tacos. We make sure it’s on our dinner menu at least once a week. But never on Taco Tuesday, go figure.

As I was ‘researching’ tacos, I kept seeing zucchini stuffed tacos. I thought it was an interesting idea, but I needed more just meat and zucchini. That’s when I jazzed it up and added more veggies. It’s a fun and great tasting way to get kids to eat more veggies, and plus, it cuts down on the carbs a little.

I hope you enjoy these as much as my family does.

Bon Appétit

Taco Zucchini Boats
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Servings: 5 people
Ingredients
  • 5 large zucchinis
  • ½ lb ground turkey
  • 1 taco seasoning packet
  • ¼ cup finely diced tomatoes
  • ¼ cup salsa
  • ¼ cup shredded lettuce
  • ¼ cup shredded cheeses
Instructions
  1. Pre-heat oven to 350˚F. Drizzle a little olive oil on a cookie sheet. Using a sharp knife, cut zucchini in half length. Scoop out the center. Be careful not to dig to deep. Discard the center.
  2. Place zucchini on cookie sheet flat side down. Place in oven and bake for 10 minutes. Remove from oven and turn over. Continue baking for another 5 minutes.
  3. In a skillet cook ground turkey until no longer pink. Add ¼ cup water and taco seasoning. Continue cooking until most of the water has cooked out.
  4. Remove the zucchini from oven. Using a slotted spoon, fill the zucchini boat with the taco meat and sprinkle just a little cheese of top. Return to oven and cook until the cheese is melted. About 1-2 minutes.
  5. Remove from oven and top the zucchini boats with tomatoes, salsa, lettuce and the remaining cheese. Serve hot.

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