Taco Stuffed Zucchini Boats



– 6 medium-large zucchini, halved and hollowed – 2 Tbsp. olive oil – 1/2 red onion, diced – 1 red bell pepper, diced – 1 lb. extra lean (99%) ground turkey – 1 (15 oz.) can, black beans, drained and rinsed – 1 (15 oz.) can, sweet corn, drained and rinsed – 1 c. chunky salsa – 3 Tbsp. taco seasoning – 1/2 c. shredded Mexican blend cheese – Fresh cilantro for garnish


Step 1

Preheat oven to 400 degrees. Lightly spray (2) 9x13" pans with non-stick spray. Set aside. Rinse and trim the zucchini ends. Slice the zucchini vertically. Using a melon-baller or spoon, hallow out the zucchini. Place the zucchini in the pan, and set aside.

Step 2

For the filling: To a large skillet add the olive oil and heat over medium-high heat. Saute the onion and pepper for about 5 minutes, or until the red onions are nearly translucent. Add the ground turkey to the onion and pepper and brown until cooked through.

Step 3

Once the turkey is no longer pink, and cooked through, add the beans, corn, salsa, and seasoning. Stir. Continue to heat over medium-high heat until the filling comes to a low simmer. Remove from heat.

Step 4

Spoon in the filling to each zucchini. Once all the zucchini are filling, top with a sprinkling of cheese.

Step 5

Bake the zucchini at 400 degrees for 25 minutes. Remove from oven and let cool for about 5-10 minutes before serving. Top with cilantro, if desired.