Protein packed and dairy-free, these taco zucchini boats are perfect for a quick and easy healthy weeknight dinner.
Back to this delicious recipe! Weeknight dinners have to check three boxes for me: fast, loaded with protein and veggies and tasty! I successfully did that with these zucchini boats and Brandless made it super simple.
Where’s the cheese? I know, I know — most zucchini boat recipes call for a ton of cheese, but I kept these boats dairy free because sometimes all that cheese is just a little too much, ya feel me? And please don’t hate me, but I’m simply not a huge cheese person. Of course, you can always add a little cheese if that’s your thing. Read the notes in the recipe for more details about that.
If you try these taco zucchini boats be sure to leave a comment and star rating below letting me know how they turned out. Your feedback is so helpful for the EBF community!
Place a large nonstick skillet over medium-high heat. Add the onion, garlic and ground turkey into the skillet. Season with salt and pepper. Cook for 8 to 10 minutes, breaking apart with a wooden spoon or spatula while it cooks. Add black beans, chili powder, cumin and salsa. Cook 2-3 minutes additional minutes.
Meanwhile, as the turkey cooks cut the zucchini in half, lengthwise. Use a spoon to scoop the seeds and center out of each zucchini half, leaving about ¼ inch thick zucchini boat.
Place the zucchini (cut-side up) in a 9X13 baking dish. Spoon the turkey mixture into the six zucchini boats.
Cover the baking dish with foil. Bake for 20-30 minutes or until zucchini boats are heated throughout and zucchini is cooked a bit, but not too soft/limp.
Remove foil and serve boats with tomatoes, avocado and jalapeño slices.
Serve with chips and salsa, if desired.
If you decide to use cheese, sprinkle a little on each zucchini boat before covering the baking dish with foil and baking as directed.