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Make These Dairy-Free Zucchini Taco Boats for Dinner Tonight
Prep Time: 15 Minutes | Total Time: 45 Minutes
Eating Bird Food
By Eating Bird Food
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Weeknight dinners have to check three boxes for me: fast, loaded with protein and veggies, and tasty! I successfully did that with these zucchini boats. They’re perfect to throw together for a quick, nutritious weeknight meal.

Zucchini Taco Boats
(recipe name)
Serves
3
Prep Time
15 Minutes
Cook Time
45 Minutes
Ingredients
Instructions
  1. Preheat oven to 400° F.
  2. Place a large nonstick skillet over medium-high heat. Add the onion, garlic and ground turkey into the skillet. Season with salt and pepper. Cook for 8 to 10 minutes, breaking apart with a wooden spoon or spatula while it cooks. Add black beans, chili powder, cumin and salsa. Cook 2-3 minutes additional minutes.
  3. Meanwhile, as the turkey cooks cut the zucchini in half, lengthwise. Use a spoon to scoop the seeds and center out of each zucchini half, leaving about ¼ inch thick zucchini boat.
  4. Place the zucchini (cut-side up) in a 9X13 baking dish. Spoon the turkey mixture into the six zucchini boats. *If you do decide to use cheese, sprinkle a little on each zucchini boat before covering the baking dish with foil and baking as directed.
  5. Cover the baking dish with foil. Bake for 20-30 minutes or until zucchini boats are heated throughout and zucchini is cooked a bit, but not too soft/limp.
  6. Remove foil and serve boats with tomatoes, avocado and jalapeño slices.
  7. Serve with chips and salsa, if desired.
😋 From the Tasty Kitchen of Eating Bird Food
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