Monday, July 6, 2020


Start serving these zucchini taco boats for dinner. You will be surprise your family and friends will respond. 


4 medium zucchini
1/2 cup salsa plus more for serving
1 pound ground turkey
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon salt or to taste
1 teaspoon chili powder
1 teaspoon paprika
1/2 small onion minced
4 oz tomato sauce
1/4 cup water
1/2 cup shredded Mexican cheese blend
sour cream, salsa and cilantro as topping

Bring a large pot of salted water to boil on the stove, next
Pour 1/2 cup of salsa into the bottom of your 9×13 baking dish and set aside.
Cut the zucchini in half lengthwise then with a small spoon or hollow out the zucchini pieces, leave a 1/4″ rim.
Make sure to save 3/4 cup of the zucchini flesh then chop into small pieces.
Drop the zucchini halves into the boiling water and cook for one minute, don't over soak.
Remove from water and set aside on a rack
Preheat the oven to 400 degrees.
In a large skillet, brown your ground turkey, breaking it up while it cooks. When it’s almost cooked, then add in the spices and mix well.
Add in your chopped onion, reserved zucchini, tomato sauce, and water.
Then mix everything well, and cover and simmer on low for 20 minutes.
While that is cooking, arrange your boiled zucchini halves into the bottom of your 9×13 dish.
After the meat mixture is done, spoon it into your zucchini boats make sure they are even.
Press down lightly, so that the filling stays in your zucchini boats.
Top each half with your cheese.
Cover the pan with foil and bake for approximately 30 minutes until the zucchini is fully cooked and the cheese is melted.
Serve with sour cream and more salsa and cilantro as garnish.

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