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  • Rachel Turi, RD

Rachel's Recipe: Taco Zucchini Boat

So Good, even your dog will want them!


Looking to add in some more vegetables to your daily routine but aren’t quite sure how to do it? These taco-stuffed zucchini boats could be just the answer you needed! Filled with fiber and more vitamins and minerals than you can imagine, zucchini is a great addition to any nutrition plan no matter your goals. Stuff them with a high protein mixture and top with healthy fats and you’ve got yourself a balanced and satisfying meal! To make things even better, this recipe makes 10-12 boats so you can have nutritious leftovers to bring for lunch or dinner a few days after making them! 


Ingredients:

• 5-6 zucchini washed and halved. • 1 lb. ground turkey (or other meat, tofu, or soy crumbles) • 1 can black beans, rinsed • 1 cup corn kernels • 2 Tbsp olive oil • 1 yellow onion, diced • 2 cloves garlic, minced • 2 tsp. chili powder • 2 tsp. ground cumin • Salt and pepper, to taste • 1 cup tomato sauce • Shredded cheese • Fresh cilantro, chopped • Green onions, chopped • 1 lime, cut into wedges • Salsa • Avocado or guacamole


Directions:

1.) Preheat oven to 400 degrees. 2.) Using a spoon, scoop center seeds and flesh out from zucchini leaving about ¼ inch rim to create the boats. 3.) Place zucchini in a baking dish (or two), brush with oil and season with salt and pepper to taste. 4.) Roast zucchini for about 17 minutes. 5.) While zucchini is roasting, heat 1 Tbsp oil in a pan.  6.) Saute onions and garlic for a couple minutes, mix in the ground turkey and spices. Once turkey is just about cooked through, stir in the tomato sauce, corn, and black beans. Cook for about 5 minutes until the mixture is heated through. 7.) Remove zucchini from the oven. Pat the boats dry with a paper towel to remove excess moisture.  8.) Stuff zucchini with the meat mixture, sprinkle with shredded cheese and return to oven. Bake until cheese is melted, about 7 more minutes.  9.) Remove from oven. Top with cilantro, green onions, salsa, lime juice, and avocado as desired. 10.) Enjoy! Store leftovers in the fridge for the week.