Healthy tacos with zucchini as the “tortilla.”
The most fun food event of the year just might be Sneak Some Zucchini onto Your Neighbor’s Porch Day which is coming up this Friday, August 8th.
In the spirit of this event, I decided to think outside the shell – the taco shell, that is, and stuff hollowed out zucchini with taco filling.
It really is a genius way to use up lots of zucchini in a very tasty way.
Just slice some medium sized zucchini in half lengthwise and then use a spoon to scoop out the seedy part of the zucchini, making a space for the taco filling. The, just grill the zucchini until they are softened but not mushy and stuff them with your favorite taco fillings, or use my simple recipe below.
Such a great, simple grill recipe that will surprise and impress your unsuspecting neighbors – sneaky or not!
Happy Zucchini Season, All!
— posted by Donna
Grilled Zucchini Boat Tacos
4 medium-sized zucchini
1/2 onion, diced
2 tablespoons vegetable oil
1 tablespoon cumin
1 teaspoon chile powder
1/2 teaspoon salt
1 pound ground turkey
1 tablespoon tomato paste
Favorite taco toppings, such as grated cheese, lettuce and salsa
Cut zucchini in half width wise and then each piece in half lengthwise, making 8 zucchini “boats.” Placer zucchini over a medium hot grill and grill until zucchini is softened.
In a skillet over medium high heat, cook onion in oil until softened. Add in cumin and chile powder and salt and cook for another minute or so, until fragrant.
Add in turkey and cook until browned, breaking up into small pieces as you cook. Stir in tomato paste and remove from heat.
Fill cook zucchini with skillet mixture and top with desired taco toppings.