Zucchini Taco Boats #recipe Kim Davis

From Kim Davis:

I love the best of summer's offerings of fresh vegetables and fruits this time of the year! Growing up, my parents, aunts, and uncles, all had gardens and fruit trees and we always had freshly picked produce served at every meal. Unfortunately, where I now live in Southern California, our postage-sized plot of land doesn't allow for a nice garden. Instead--and I'm not complaining!--we're limited to lettuce we can grow in a self-watering tower. We've tried growing other produce, but it hasn't worked out well.

Fortunately, we have a small farmers' market just a few miles from my house on Saturday mornings, and I enjoy walking the aisles and picking up just picked produce to turn into meals for the week. 

One of my family's favorites is Zucchini Taco Boats and I make it often, especially during the summer. I'm sharing the basic recipe, but depending on who I'm cooking for, I tailor components of the ingredients for each person. For example, my husband can't eat dairy so I substitute dairy-free cheese for his portion. I can't eat nightshades, which includes tomatoes, so I skip the salsa on my zucchini boat(s). My son-in-law likes his really spicy so I add in extra cayenne pepper for his. And some people aren't fans of cilantro, so I substitute additional chopped green onions for the final garnish. When it comes time for dinner we all agree that no matter our preferences, zucchini taco boats are a delicious way to eat more produce and, if you're lucky enough to have a garden, use up your abundance of squash! 

Zucchini Taco Boats

 

Ingredients

4 medium zucchinis, cut in half lengthwise
1-1/2 teaspoons kosher salt
1 pound ground turkey
1/2 brown onion, finely diced
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon oregano
1/8 teaspoon cayenne pepper
3/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper, or to taste
1 cup black beans, rinsed and drained
3 green onions, sliced
1 cup of your favorite salsa
2 cups Mexican-style cheese blend, shredded
Cilantro for garnishing

Instructions

Scoop the center of the zucchinis out, using a small spoon, to make a hollow boat. Coarsely chop and reserve the scooped-out zucchini flesh. Sprinkle the kosher salt over the cut side of the boats, and rub in. Set aside while you prepare the filling.

Add the ground turkey, diced onion, garlic, and reserved zucchini flesh to a large non-stick skillet. Cook over medium heat until turkey is cooked through and the onions are soft. Drain and discard any remaining liquid from the meat mixture.

Preheat oven to 400 degrees (F).

Stir in the spices and seasonings. Remove from heat and add in the black beans, green onions, 1/3 cup of salsa, and 1 cup shredded cheese. Stir until combined.

Using clean kitchen towels or paper towels, wipe off the salt and liquid from the zucchini boats (don’t omit this step). Place the zucchini boats on a foil or parchment-lined baking sheet.

Pack the prepared filling into each boat. Spoon remaining salsa over the tops and sprinkle remaining cheese over the salsa. Refrigerate any leftover filling. (Leftovers make a great topping for taco salads or filling for taco shells.)

Bake for 25 – 35 minutes, until zucchini boats are easily pierced with a fork and cheese is melted. Remove from oven and garnish with chopped cilantro if desired.

💕 Click here for a free printable PDF of the recipe!💕

READERS: Do you have a favorite recipe you use when you have an abundance of zucchini? 

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About the Author:

 

Kim Davis writes the Aromatherapy Apothecary cozy mystery series, and the award-winning Cupcake Catering cozy mystery series. She has also written several children’s nature articles published in a variety of magazines. For ten years she’s written the Cinnamon, Sugar, and a Little Bit of Murder culinary cozy mystery blog, in which she features reviews of cozy mysteries along with a recipe from the book, and photos of the prepared dish. And now she’s a member of Mystery Lovers’ Kitchen!

Kim Davis is a member of Sisters in Crime, Mystery Writers of America, and Society of Children’s Book Writers and Illustrators.

She lives in Southern California with her husband and rambunctious mini Goldendoodle, Missy, who has become an inspiration for several plotlines. When she’s not spending time with her granddaughters or chasing Missy around, she can be found either writing on her next book, working on blogs, or in the kitchen baking up yummy treats to share.

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