5 11 Published Sep 19, 2018, Updated Jul 09, 2024
Dairy-Free Zucchini Boats
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? 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.
Here’s What You Need
garlic – fresh garlic is key here for optimal flavor. Of course you can take a shortcut method and buy peeled garlic, jarred minced garlic or frozen crushed garlic cubes. I just wouldn’t recommend swapping the fresh garlic for garlic powder. yellow onion – adds a mild flavor. Feel free to use red onion if you want a stronger taste. ground turkey – I used ground turkey in this recipe but any ground meat would work! You could do ground chicken or ground beef. And if you’re vegetarian or vegan, you could use lentils, crumbled tempeh or tofu. black pepper and sea salt – to season. chunky salsa – use whatever heat type you prefer! I love spice so I used a hot salsa. The creamy bites of avocado were the perfect contrast to the spicy bites. Having said that, if you don’t like that much heat, mild salsa is just as delicious! chili powder, ground cumin – these spices are essential to get that Mexican flavor we’re going for. black beans – drain and rinse your black beans first! zucchini squash – this recipe is perfect to use up the abundance of zucchini that’s likely exploding from your garden! You need 3 medium zucchini. tomatoes, avocado and jalapeño – top your zucchini boats with these fresh ingredients right as you’re serving. tortilla chips and extra salsa – the perfect side dish for these zucchini boats.
How to Make Taco Zucchini Boats
Cook turkey:This recipe comes together quickly and makes for such an easy weeknight meal! Preheat your oven to 400°F. 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 additional minutes. Prep zucchini: 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. Bake zucchini boats: 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 to 30 minutes or until zucchini boats are heated throughout and zucchini is cooked a bit, but not too soft/limp. Serve: Remove foil and serve boats with tomatoes, avocado and jalapeño slices. Serve with chips and salsa, if desired.
What to Serve With Zucchini Boats
These zucchini boats stand alone as an easy weeknight meal, but if you want to serve them alongside another dish, here are some ideas! They’d also be great washed down with a Skinny Margarita!
Cheesy Cauliflower Nachos Healthy 7-Layer Dip Mexican Street Corn Salad Avocado Salad
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