Zucchini Turkey Taco Boats (Recipe)
Hello Again!
Hope everyone is having a stupendous December so far! (It's my favorite month of the year!) It's been a little while since I posted a recipe so I thought I would post one of my new favorite dinner recipes. This is one of my new favorite taco variations because my fiance and I have gone gluten free and can't have tortillas. We have also gone dairy free which is why we used vegan cheese. I like this recipe because you get a good load of your daily veggie count in and it's a rather unique way to eat tacos! The below recipe was adapted from the original recipe which came from the blog, The Fit Housewife. The original recipe is linked below the recipe if you want to see it. Enjoy!
Ingredients
4 medium zucchini cut in half lengthwise
2 Tbsp. olive oil, to taste
1 pound lean ground turkey
1/2 medium yellow onion, chopped
1 packet of taco seasoning mix (low sodium)
Salt and pepper, to taste
1/4 cup water
1/2 cup vegan cheese (or whatever cheese you would like)
chopped cilantro or green onions for garnish optional
Instructions
1. Preheat oven to 350F. Pour a bit of olive oil in a Pyrex dish to coat the bottom.
2. Using a spoon, hollow out the center of the zucchini halves, leaving some at the edges (See the picture above). Chop the scooped out zucchini flesh and save 1/2 cup to add to the taco filling. (See the picture to the left). Finely dice the onion.
3. Brown the turkey in a large skillet, breaking up as it cooks along with the onion and the zucchini. When no longer pink, add the taco seasoning and mix well. Add the water. Stir and simmer on low for 15 minutes.
4. Fill the hollowed zucchini boats dividing the taco meat evenly, pressing firmly. Top each with shredded cheese.
5. Bake for 20-30 minutes, until cheese is melted and zucchini is cooked through. Top with cilantro, avocado, and/ or lime juice as desired. Enjoy!
