Name: Turkey Taco Zucchini Boats (a.k.a. Shipwrecks)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 zucchini boats
Cuisine: Mexican
Ingredients: 1 lb ground turkey; 1 tbsp olive oil; 0.5 sweet or yellow onion; 1 cup frozen corn; 1 cup canned black beans; 4 oz cans green chilies; 3 tablespoons taco seasoning; 0.5 cup water; 4 zucchini; 1.5 cups pepper jack cheese; 2 Roma tomatoes; Olive oil spray; Handful of cilantro; Crema or sour cream

Turkey Taco Zucchini Boats (a.k.a. Shipwrecks)

Turkey Taco Zucchini Boats (a.k.a. Shipwrecks) cover

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Turkey Taco Zucchini Boats (a.k.a. Shipwrecks)

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Ingredients

Warning0 allergens identified

Instructions

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Prepare Oven

Preheat the oven to 400°F.

Make the Filling

Add 1 tbsp olive oil to a large frying pan set over medium-high heat.

Add the turkey and cook until the juices start to release, about 5 minutes.

Add the onion and cook for another 5 minutes, then add the beans, corn, green chilies, and taco seasoning to the pan and stir to combine.

Mix in the water, which will help the taco seasoning coat the turkey and the veggies. If you want it saucier, you can add more water. Cover the pan, reduce heat to low, and cook for about 10 minutes to allow the turkey and veggies time to stew together.

Prepare the Zucchini

Cut each zucchini in half lengthwise and scoop out the seeds and some of the pulp, making a canoe-like shape.

Spray a 9 x 13 inch baking dish with olive oil spray and place the prepared zucchini in it, open side up. Spray the zucchini and season each with a sprinkle of salt. Bake the zucchini for 5 minutes. Note: you can do this while the turkey filling is cooking to save time.

Make the Boats

Remove the zucchini from the oven and fill each with the turkey mixture. Remember, these are shipwrecks, so use all the filling.

Distribute the shredded cheese on top of the filling, then bake the zucchini for another 15 minutes or until the cheese is melty and bubbly.

Top the boats (shipwrecks) with diced tomato and cilantro, and garnish with crema or sour cream, if desired.

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Tips & Tricks (5)

Zucchini Hollowing Technique 🥒
Use a melon baller or small spoon to carefully scoop out zucchini flesh, leaving a 1/4-inch thick shell to prevent boats from becoming too fragile.
Moisture Control Magic 💧
Pat ground turkey dry before cooking to ensure proper browning and prevent excess liquid from making your zucchini boats soggy.
Cheese Melting Pro Tip 🧀
Broil the boats for the last 2-3 minutes to achieve a perfectly golden, bubbling cheese topping without overcooking the zucchini.
Flavor Layering Technique 🌶️
Toast your taco seasoning in the pan with a little oil before adding turkey to intensify the spice flavors and create deeper, more complex notes.
Meal Prep Genius 🥡
These boats can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking, making them perfect for advance preparation.