Taco Zucchini Boats
Ingredients
The zucchini boats
-
4-5
medium
zucchini
-
2
Tbsp
olive oil
-
¾
cup
chopped yellow onion
-
1
lb
ground turkey
-
2
tsp
minced garlic
-
1
Tbsp
chili powder
-
1
tsp
ground cumin
-
½
cup
tomato sauce
-
½
cup
low-sodium chicken broth
-
¾
cup
canned black beans
-
3
Tbsp
minced cilantro
-
1
Tbsp
fresh lime juice
-
1¼
cups
shredded Mexican cheese
-
2
medium
roma tomatoes
Optional toppings
-
to taste
sour cream
-
to taste
Mexican hot sauce
Instructions
- Preheat the oven to 400°F.
- Scoop out the centers of the zucchini, leaving a ¼-inch rim to create boats.
- Brush the zucchini with olive oil and season with salt, then place in baking dishes.
- Roast the zucchini in the oven for about 18-22 minutes until nearly tender.
- In a skillet, heat olive oil and sauté the onion for 2 minutes.
- Add ground turkey and garlic, season with salt and pepper, and cook until done.
- Stir in chili powder and cumin, cooking briefly before adding chicken broth, tomato sauce, and black beans.
- Simmer the mixture for about 5 minutes, then stir in cilantro and lime juice.
- Fill the roasted zucchini with the taco filling, sprinkle with cheese, and return to the oven.
- Bake until the cheese is melted and zucchini is tender, about 5 more minutes.
- Top with diced tomatoes and remaining cilantro, then serve warm.
Nutrition Facts (estimated)
Servings
5
Calories
390
Total fat
22g
Total carbohydrates
20g
Total protein
30g
Sodium
440mg
Cholesterol
93mg
You might also like