Simple Zucchini Boat Turkey Tacos
A delicious, easy, and healthy dinner for the whole family! These zucchini boat turkey tacos are stuffed with lean ground turkey, taco seasoning, black beans, corn, tomatoes, and chilis. It's topped with melted cheese, fresh cilantro, and green onions and baked to cheesy perfection! Add this to your Taco Tuesday rotation.
Ingredients
- 4 medium zucchini, cut in half lengthwise
- 1 Tbsp olive oil
- 1 lb ground turkey
- 1/2 yellow onion, diced
- 1 Tbsp taco seasoning
- 1/2 tsp Kosher salt
- 1 (10 oz can) diced tomatoes and green chiles
- 1 cup black beans, drained and rinsed
- 1 cup yellow kernal corn
- 1/2 cup fresh cilantro, chopped
- 1 cup sharp cheddar, shredded
- Kosher salt and ground pepper, to taste
- 2 green onions, chopped
For Garnish:
- fresh cilantro leaves, chopped
- green onions, chopped
For Toppings:
- avocado
- fresh salsa
- sour cream
Instructions
- Preheat oven to 400ºF. Lightly coat 9 X 13 baking dish with nonstick cooking spray.
- Cut each zucchini in half horizontally. Trim off the ends. Carefully scoop out the center of zucchini. Reserve zucchini pulp for later and leaving 1/2" of zucchini skin. Lay zucchini in prepared baking dish.
- Take zucchini pulp and squeeze out excess water with a cheesecloth or paper towel.
- In a large frying pan, heat olive oil over medium-high heat. Add ground turkey and onion. Cook turkey until no longer pink and onions are fragrant, about 8-10 minutes.
- Add taco seasoning, kosher salt, reserved zucchini pulp, and diced tomatoes with green chiles. Stir until thickened and flavors have blended, about 5 minutes.
- Drain and rinse black beans. Add black beans and corn to mixture. Cook another 2-3 minutes. Stir in cilantro until well combined.
- Add turkey mixture to each zucchini. Top with sharp cheddar cheese. Cover with aluminum foil. Place into oven and bake at 400ºF for 25-35 minutes.
- Remove from oven. Garnish with more cilantro and green onions. Serve with avocado, fresh salsa and sour cream.