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Turkey Tacos in Zucchini Boats

Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4

Ingredients

  • 4 medium zucchini
  • ½ cup salsa plus more for serving
  • 1 pound ground turkey
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt or to taste
  • 1 teaspoon paprika
  • ½ small onion finely chopped
  • 6 oz tomato sauce
  • ¼ cup water
  • ½ cup (or so) shredded Mexican cheese blend

Instructions

  • Bring a large pot of salted water to boil.
  • Pour 1/2 cup of salsa into the bottom of a 9×13 baking dish and set aside.
  • Cut the zucchini in half lengthwise then with a small spoon or melon baller (I used my tablespoon measuring spoon), hollow out the zucchini pieces but leave 1/4″ rim. Save 3/4 cup of the zucchini flesh and chop into small pieces.
  • Drop the zucchini halves into the boiling water and cook for one minute. Remove from water and set aside.
  • Preheat the oven to 400 degrees.
  • In a large skillet, brown the ground turkey, breaking it up while it cooks. When it’s no longer pink, add in the spices and mix well.
  • Add in the chopped onion, reserved zucchini, tomato sauce, and water. Stir it up then cover and simmer on low for 20 minutes.
  • Meanwhile, arrange the boiled zucchini halves into the bottom of the 9×13 dish.
  • Once the meat mixture is done, spoon the mixture into the zucchini boats evenly. Press down so the filling stays in the boats.
  • Top each half with a sprinkle of cheese.
  • Cover the pan with foil and bake for approximately 30 minutes until the zucchini is fully cooked and the cheese is melted.
  • Serve with desired toppings, such as salsa and sour cream.

Notes

Recipe Notes
From: Persnickety Plates