Oh, zucchini—how you’ve transformed from a simple garden staple to a culinary canvas! I first stumbled upon the idea of stuffing them with taco goodness after a random Tuesday night fridge raid. The result? An explosion of flavors that made my taste buds dance like it was 1999.
Steps
- Start by bringing a large pot of salted water to a boil and preheat your oven to 400°F. Pour 1/4 cup of salsa into the bottom of a large baking dish.
- Cut the zucchinis in half lengthwise and hollow out the centers with a small spoon, leaving a 1/4-inch thick shell. Chop the scooped-out flesh and set aside 3/4 cup for the filling, removing excess water with a paper towel.
- Blanch the zucchini halves in the boiling water for 1 minute, then remove them. In a large skillet, brown the ground turkey, breaking it apart as it cooks. Once it’s no longer pink, mix in the garlic powder, cumin, salt, chili powder, paprika, and oregano.
- Add the minced onion, bell pepper, reserved zucchini, tomato sauce, and water to the turkey. Stir well, cover, and let it simmer on low heat for about 20 minutes.
- Fill each hollowed zucchini boat with approximately 1/3 cup of the taco meat mixture, pressing it firmly into place. Sprinkle each with 1 tablespoon of shredded cheese.
- Cover the baking dish with foil and bake in the preheated oven for 35 minutes, until the cheese is melted and the zucchinis are tender. Garnish with scallions or cilantro and serve with salsa on the side.
Ingredients
- 4 medium zucchinis (32 ounces), halved lengthwise
- 1/2 cup mild salsa
- 1 pound 93% lean ground turkey
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon kosher salt (or to taste)
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- 1/2 small onion, minced
- 2 tablespoons bell pepper, minced
- 4-ounce can tomato sauce
- 1/4 cup water
- 1/2 cup reduced-fat shredded Mexican cheese blend
- 1/4 cup chopped scallions or cilantro (for topping)
Nutritional Values
Calories: 1076 kcal | Carbohydrates: 66 g | Protein: 116 g | Fat: 46 g | Saturated Fat: 18 g | Cholesterol: 350 mg | Sodium: 3058 mg | Fiber: 20 g | Sugar: 28 g
FAQ
- Can I prepare the Taco Stuffed Zucchini Boats in advance?
- Yes, you can prepare and stuff the zucchini boats a day ahead. Keep them refrigerated until you’re ready to bake.
- How long do the leftovers last?
- Leftover Taco Stuffed Zucchini Boats can be stored in the refrigerator for up to four days.
- What other fillings can I use for zucchini boats?
- You can try various fillings such as enchilada, turkey Santa Fe, or even lasagna. Feel free to experiment with different flavor combinations.
- Do I need to cook the zucchini before stuffing them?
- Yes, you should drop the zucchini halves in boiling water for about one minute before stuffing to soften them up slightly.
- Can I use a different type of meat instead of turkey?
- Absolutely, you can substitute the ground turkey with other meats like chicken, beef, or even a plant-based alternative if desired.
Tips
- Prepare the zucchini boats and taco filling a day in advance to save time. Simply refrigerate them until you’re ready to bake, which is perfect for meal prep. If preparing ahead, slightly undercook the zucchini to avoid overcooking when reheating.
- Use a small spoon or melon baller to carefully hollow out the zucchini halves, ensuring you leave a 1/4-inch thick shell. This technique helps maintain the structure of the boat while allowing ample space for the filling.
- Be sure to squeeze excess water from the chopped zucchini flesh with a paper towel before adding it to the taco filling. This step prevents the mixture from becoming too watery.
- For an extra burst of flavor, try experimenting with different spices or toppings, such as Indian spices or a sprinkle of cilantro, to customize your zucchini boats to your taste preferences.
Equipment
- Melon baller or small spoon (for hollowing out the zucchini)
- Large baking dish
- Large skillet
- Foil (for covering the baking dish)
