Turkey Taco Zucchini Boats
Taco-spiced zucchini boat layering lean ground turkey and sautéed peppers, onion and tomato over a tender zucchini shell, with melted cheese and fresh avocado
A weeknight dinner that doubles as a vegetable, this taco-spiced zucchini boat layers lean ground turkey and sautéed peppers, onion and tomato over a tender zucchini shell, then finishes with melted cheese and fresh avocado. It is filling, colorful and endlessly adaptable — swap in whatever grain and peppers you have on hand and let everyone top their own. It comes together in one skillet plus the oven, making it as friendly to a busy weeknight as it is to a relaxed weekend.
Watching your sodium? Reach for a low-sodium taco seasoning, or make your own with chili powder, cumin, paprika, garlic powder and oregano so you control the salt.
This recipe comes from ChristianaCare’s Food Is Medicine program helping patients use food to manage their health.
Tip for the chef: When you scoop out the zucchini seeds, leave most of the inner flesh in place — it keeps the boat sturdy enough to hold the filling without turning mushy in the oven.
Time saver: Use a microwavable pouch of pre-cooked brown rice or quinoa, or look for pre-diced onion and peppers in the produce section to cut your prep time.
