Zucchini Taco Boats

Recipe From Krolls Korner 

With summer coming to a close, here’s one more zucchini recipe to round it out. This versatile vegetable is rich in essential nutrients like vitamins A and C, potassium, and antioxidants. Incorporating zucchini into your meals can help support healthy digestion, improve heart health, and boost your immune system. If you try out this recipe, be sure to tag us on social media! (@CaseSpecificNutrition).

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Prep: 20 min | Cook: 10 min | Total: 30 mins

Makes 8 Boats

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Ingredients:

• 4 large zucchini– cut in half lengthwise and remove seeds
• 2 cups salsa of choice
• 1 lb. ground turkey
• 1/2 medium white or yellow onion– minced
• 1 large red bell pepper– diced
• 1 small jalapeno
• 1 packet taco seasoning
• 1 tsp. garlic powder
• 1/2 tsp. cumin
• 1/2 tsp. chili powder
• 1/2 tsp. paprika
• 1 tsp. red pepper chili flakes
• 1/4 cup water
• 8 oz. tomato sauce
• 1/2 cup shredded cheese of choice

Optional Toppings:

• 1 medium avocado, cubed
• 1/4 cup chopped scallions for topping
• 1/2 cup cherry tomatoes
• parsley for garnish

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Directions:

1. Preheat oven to 400° F and bring a large pot of salted water to boil.
2. Spread 1 cup of salsa along the bottom of a 9×13 inch baking dish.
3. Place the zucchini halves (cut, seeds removed) in the boiling water for 1-2 minutes. Dry off and set halves face up in the baking dish.
4. Cook the ground turkey over medium heat in a large skillet. When meat is almost done add the taco seasoning, all spices, onion, jalapeño, bell pepper, another cup of salsa, tomato sauce, and water. Stir until combined. Bring to a simmer and cook for 2-3 more minutes.
5. Spoon the meat mixture into the zucchini boats. Sprinkle cheese of choice on top. 
6. Cover dish loosely with foil and bake for 10-15 minutes (or until zucchini is cooked through)
7. Optional: Top with avocado, tomatoes, parsley or any other fixings you like!

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