Turkey Taco Zucchini BoatsTurkey Taco Zucchini Boats
Turkey Taco Zucchini Boats
Turkey Taco Zucchini Boats
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Recipe - Stillwater Wine & Spirits
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Turkey Taco Zucchini Boats
Prep Time30 Minutes
Servings8
Cook Time45 Minutes
Ingredients
4 medium zucchini
2 tablespoons preferred vegetable oil, divided
½ teaspoon fine sea salt
1 small onion, diced
1 pound ground turkey
1 package Essential EverydayⓇ Fiesta Taco Seasoning Mix
1 cup Essential EverydayⓇ Mexican Four Cheese Blend
1 jar Essential EverydayⓇ Thick and Chunky Salsa
Sour Cream
Chopped fresh cilantro
Directions
  1. Preheat oven to 375℉.
  2. Cut zucchini in half lengthwise and use the tip of a spoon to scoop out the seedy center, leaving a shell ¼-½” thick. Rub with 1 tablespoon oil and sprinkle with salt. Place in a baking dish large enough to hold them and bake until just tender about 15 minutes.
  3. While zucchini bakes, in a large nonstick skillet heat remaining 1 tablespoon oil over medium heat. Add onion and sauté until softened, 6-8 minutes. Add turkey and cook, breaking up meat with a spoon, until no longer pink. Add seasoning mix and stir well to combine.
  4. Divide turkey among hollowed-out zucchini and top with cheese. Return to oven and bake until cheese is melted and starting to brown, about 10 minutes.
  5. Serve with salsa, sour cream, and cilantro.
30 minutes
Prep Time
45 minutes
Cook Time
8
Servings

Shop Ingredients

Makes 8 servings
4 medium zucchini
Not Available
2 tablespoons preferred vegetable oil, divided
Not Available
½ teaspoon fine sea salt
Not Available
1 small onion, diced
Not Available
1 pound ground turkey
Not Available
1 package Essential EverydayⓇ Fiesta Taco Seasoning Mix
Not Available
1 cup Essential EverydayⓇ Mexican Four Cheese Blend
Not Available
1 jar Essential EverydayⓇ Thick and Chunky Salsa
Not Available
Sour Cream
Not Available
Chopped fresh cilantro
Not Available

Directions

  1. Preheat oven to 375℉.
  2. Cut zucchini in half lengthwise and use the tip of a spoon to scoop out the seedy center, leaving a shell ¼-½” thick. Rub with 1 tablespoon oil and sprinkle with salt. Place in a baking dish large enough to hold them and bake until just tender about 15 minutes.
  3. While zucchini bakes, in a large nonstick skillet heat remaining 1 tablespoon oil over medium heat. Add onion and sauté until softened, 6-8 minutes. Add turkey and cook, breaking up meat with a spoon, until no longer pink. Add seasoning mix and stir well to combine.
  4. Divide turkey among hollowed-out zucchini and top with cheese. Return to oven and bake until cheese is melted and starting to brown, about 10 minutes.
  5. Serve with salsa, sour cream, and cilantro.