Loaded Tex-Mex Zucchini Boat Nachos
This Loaded Tex-Mex Zucchini Boat Nachos recipe is a fresh, flavorful twist on nachos loaded with seasoned ground turkey, veggies, and melted cheddar cheese.
Servings: 4 servings
Ingredients
- 4 medium zucchinis
- 1 pound ground turkey
- 1 tablespoon olive oil
- 1 packet taco seasoning
- 1 cup black beans drained and rinsed
- 1 cup corn kernels fresh or frozen
- 1 cup diced tomatoes
- 1.5 cups shredded cheddar cheese
- 0.5 cup chopped green onions
- 0.5 cup diced jalapeños optional
- 0.5 cup sour cream
- turkey bacon cooked and crumbled (for topping)
- salt and pepper to taste
Instructions
Prepare the Zucchini Boats
- Preheat your oven to 375°F (190°C). Wash the zucchinis and slice them in half lengthwise. Using a spoon, scoop out the seeds and some flesh to create hollow boats, leaving about a 1/4-inch thick shell. Place the zucchini halves on a baking sheet lined with parchment paper or lightly greased.
Cook the Ground Turkey
- Heat olive oil in a large skillet over medium heat. Add the ground turkey, breaking it apart with a spatula. Cook until browned and no longer pink, about 6-8 minutes. Drain any excess fat if necessary.
Season the Turkey and Mix the Filling
- Sprinkle the taco seasoning packet over the cooked turkey and stir to combine. Add black beans, corn, and diced tomatoes to the skillet. Stir everything together and cook for an additional 3-4 minutes, allowing flavors to meld. Taste and add salt and pepper as needed.
Assemble the Zucchini Boats
- Spoon the turkey and vegetable mixture evenly into each zucchini boat. Generously top with shredded cheddar cheese and sprinkle chopped green onions and diced jalapeños over the top.
Bake and Finish
- Place the baking sheet in the preheated oven and bake for about 15-20 minutes, or until zucchini is tender and cheese is melted and bubbly.
Add Final Toppings
- Remove the boats from the oven and let them cool slightly. Dollop sour cream on each boat and sprinkle with crumbled turkey bacon for a smoky crunch. Serve immediately and enjoy!
Equipment
- Oven
- Baking Sheet
- Skillet
- Spoon
- Spatula
Notes
- Toast the taco seasoning briefly in the skillet before adding turkey for extra flavor.
- Salt zucchini shells and let sit for 10 minutes to reduce wateriness before filling.
- Substitute ground turkey with ground chicken or beef for variety.
- Use vegan cheese and plant-based meat to make this recipe vegan-friendly.
- Top with crushed tortilla chips or roasted pepitas for added crunch.