Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a casserole dish.
- Cut each zucchini in half lengthwise and trim off the ends. Scoop out the inside with a spoon, leaving about a ¼-inch thick rim to create a boat shape. Place the zucchini halves cut side up on the prepared baking sheet or in the casserole dish.
- Heat 1 to 2 tablespoons of olive oil in a large non-stick pan over medium heat. Add the chopped onion and cook until translucent, about 3 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
- Move the onions to the side of the pan and add the ground turkey. Cook for 4 to 6 minutes until no longer pink, breaking up the meat with a spatula.
- Stir in the taco seasoning (or chili powder, cumin, and paprika), salt, and pepper.
- Add the diced tomatoes (or salsa), cooked quinoa, corn, cilantro, and lime juice to the pan. Cook for 1 to 2 minutes. The filling should be saucy. If needed, add up to ½ cup of water to make the mixture moist but not soupy.
- Taste and adjust seasonings if necessary.
- Evenly spoon the turkey-quinoa mixture into each zucchini boat. Bake for 15 minutes.
- Remove from the oven, top with cheese, and return to the oven for another 10 to 15 minutes, or until the filling is heated through and the cheese is bubbly and melted.
- Garnish with fresh cilantro and serve with salsa, guacamole, or sour cream.
Nutrition
Notes
Taste your turkey quinoa filling before stuffing the zucchini and adjust spices as needed. You can substitute ground turkey with ground chicken, pork, or beef. The filling can be prepared up to two days ahead and stored in the refrigerator. Experiment with toppings like guacamole or Greek yogurt. Swap quinoa with rice, couscous, bulgur, or lentils. Yellow summer squash can be used instead of zucchini. For a dairy-free option, omit the cheese or use a plant-based alternative. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days and reheated in the oven or microwave. Zucchini boats can be frozen after baking for up to 3 months; thaw overnight and reheat in the oven.