Taco Zucchini Boats

Zucchini, zucchini, zucchini! July is almost over and I'm anticipating copious amounts of zucchini in my CSA box in the coming weeks. This week I decided to use the zucchini as the base for a main dish instead of stir-frying or sautéing as a side dish, which is what I usually do. These taco boats are based on my Taco Stuffed Peppers recipe, but I kept it light and healthy, using lean ground turkey, a tiny sprinkle of cheese and yummy salsa verde.


Taco Zucchini Boats
1 medium-large zucchini, sliced lengthwise, seeds scooped out
1 teaspoon olive oil
1 pound lean ground turkey
3 tablespoons Homemade Taco Seasoning or 1 package taco seasoning
1/3 cup water
*optional toppings
-salsa verde
-grated cheese
-greek yogurt or sour cream
1. Steam zucchini by placing in microwave-safe casserole dish, cover with saran wrap and microwave on high 4-5 minutes until cooked through and fork-tender.
2. Heat olive oil in large sauté pan over medium-high heat and cook ground turkey until no longer pink.
3. Add taco seasoning and water, bring to a boil. Simmer 2-3 minutes until sauce thickens.
4. Place zucchini halves on plate, scoop taco filling into zucchini halves, top with grated cheese, salsa and veggies if desired.
These also make great lunch leftovers! What are you doing with all this summer zucchini?
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