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Zucchini Turkey Taco Boats

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Ingredients

Scale
  • 8 zucchinis, halved lengthwise, seeds scooped out with a spoon
  • 1/2 tablespoon olive oil
  • 1 lb organic ground turkey
  • 2 teaspoons cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red chili flakes (more to taste)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups crushed canned tomatoes (I stock up from Thrive Market)
  • 1 cup corn kernels, fresh or frozen
  • 1/2 bag frozen spinach
  • Optional: 1/2 cup shredded Mexican blend cheese for topping

Instructions

  1. Preheat oven to 375°F.
  2. Place zucchini in an 8 x 8 glass baking dish, cut side up. Set aside.
  3. In a large saute pan over medium heat, add olive oil and ground turkey. Cook until brown, breaking it apart until cooked through (about 7 minutes), draining along the way, if necessary.
  4. When the turkey is mostly cooked through, reduce heat to low and add cumin, smoked paprika, oregano, salt and pepper. Then add crushed tomatoes, corn, and spinach. Mix until thoroughly combined. Remove from heat.
  5. Carefully scoop the turkey taco filling into the zucchini boats until full. If desired, sprinkle some mexican blended cheese on top. Bake at 375°F for 20 minutes, or until the top and edges of the zucchini are browned. Zucchini should be soft to fork, but not mushy. Let cool slightly and enjoy!