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zucchini taco boats

Delicious and healthy zucchini taco boats filled with flavorful ground turkey and topped with cheese.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium zucchini
  • 2 Tbsp olive oil
  • 0.75 cup chopped yellow onion
  • 1 lb 92% lean ground turkey
  • 2 tsp minced garlic
  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • 0.5 cup tomato sauce
  • 0.5 cup low-sodium chicken broth
  • 0.75 cups canned black beans
  • 3 Tbsp minced cilantro
  • 1 Tbsp fresh lime juice
  • 1.25 cups shredded Mexican cheese
  • 2 medium roma tomatoes
  • null Sour cream or hot sauce optional for serving

Method
 

Preparation Steps
  1. Preheat oven to 400 degrees.
  2. Using a spoon, scoop centers from zucchini while leaving a little over 1/4-inch rim to create boats.
  3. Place zucchini in two baking dishes, brush lightly with 1 Tbsp of olive oil, and season with salt.
  4. Roast in preheated oven until nearly tender, about 18-22 minutes.
  5. Meanwhile, heat olive oil in a skillet over medium-high heat, add onion and sauté for 2 minutes.
  6. Add ground turkey and garlic, season with salt and pepper, cook, tossing and breaking up until just cooked through.
  7. Add chili powder and cumin, cook and toss for 20 seconds.
  8. Stir in chicken broth, tomato sauce, and black beans, bring to a simmer, then reduce heat and simmer for about 5 minutes.
  9. Mix in cilantro and lime juice.
  10. Spoon turkey filling into roasted zucchini, sprinkle with cheese, and bake until cheese is melted and zucchini are tender, about 5 minutes.
  11. Top with diced tomatoes and remaining cilantro, then serve with optional sour cream or hot sauce.

Notes

This recipe makes a healthy low-carb dinner option packed with flavor.