Quick & Easy Zucchini Taco Boats. 🌮 Ready in 20 Mins!

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often less expensive.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: mozzarella cheese

Reduced-fat cheese lowers calories, while mozzarella is often cheaper.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt is healthier and maintains creaminess.

black beans

🥗Healthier: pinto beans

💰Cheaper: canned beans

Pinto beans are often cheaper and provide similar texture.

Cut the ends off the zucchinis and slice them in half lengthwise, scooping out the middle to create boats.

Drizzle olive oil over the zucchini halves and sprinkle with a pinch of salt, rubbing the oil on them.

Preheat the oven to 450°F and place the zucchini on a baking sheet.

While the zucchini is cooking, heat olive oil in a wide stainless steel pan over medium heat.

Dice half of a large onion and add it to the pan, seasoning with more salt.

Cook the onion until it softens, about 3-4 minutes, without browning it.

Chop the zucchini innards roughly and set aside.

Add 450 grams of ground turkey to the pan with the onions, breaking it up with a potato masher as it cooks.

Cook the turkey until it is mostly cooked through, about 5 minutes, stirring occasionally.

Add the chopped zucchini innards back into the pan with the turkey.

Add one can of black beans, one teaspoon of ground cumin, one teaspoon of dried oregano, two teaspoons of ancho chili powder, and one teaspoon of garlic powder to the mixture.

Stir in one tablespoon of tomato paste and 150 grams of corn, mixing well.

Cover the pan and let it cook for about 5 minutes, checking for moisture and adding a little water if it seems dry.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens