Nacho zucchini boats

By Vanessa Gianfrancesco
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zucchini_boat_nachos
SERVES
4
 TO
6
TOTAL TIME

Ingredients

  • 6 large zucchini
  • 3 tablespoons olive oil
  • 500 grams ground turkey
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon chilli powder
  • 1 teaspoon salt
  • 1/2 teaspoon freshly cracked pepper
  • 1 small white onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 bell pepper, diced
  • 1 cup taco or Mexican shredded cheese blend

Toppings

  • 1/2 cup sour cream or Greek yogurt
  • 1/2 cup guacamole
  • 1/2 cup salsa
  • 1 cup nacho chips

Directions

  1. Cut the zucchini in half lengthwise. Using a spoon scoop out the center and discard.
  2. In a sauté pan on medium high heat warm the olive oil. Add in the ground turkey, garlic powder, cumin, chilli powder, salt, pepper. Cook until the meat is cooked through. Set to the side. Once slightly cooled add in the cheese and reserve a little to top the zucchini at the end.
  3. On a parchment lined baking sheet align the zucchini. Season with olive oil salt and pepper. Add in the stuffing and top with the shredded cheese.    
  4. Bake in the oven at 375 degrees and cook for 15-17 minutes until the zucchini are cooked through and the cheese is melted.
  5. Top with a dollop of sour cream, guacamole, salsa and crumble some nacho chips.

WATCH

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