I was planning on doing these with zucchini but the ones I had were super tiny. Thankfully, yellow squash is just as good. I made these with ground chicken breast but you could easily use ground turkey or beef. And feel free to use more cheese if you're not watching calories like I am. 😁 You can easily halve this recipe...which is what I actually did. I served this with Mexican Street Corn Style Salad.
Zucchini/Yellow Squash Taco Boats
- Cooking spray
- 4 medium zucchinis or yellow squash
- Pinch of salt
- 1 lb ground chicken breast (or turkey or beef)
- 14 oz can Rotel
- 2 Tbsp taco seasoning (If I don't make my own, I use FlavorGod)*
- 2 oz or 1/2 c shredded cheese (cheddar, Monterey Jack, or pepperjack) or more!
- Preheat oven to 400°F.
- Cover a large baking sheet with foil and spritz it lightly with the cooking spray. Set aside.
- Slice each zucchini or squash in half the long way. If a half doesn't lay flat, slice a very thin piece off the bottom so it does.
- Using a spoon, scoop out the meat of the squash, leaving at least 1/4" shell inside the skin. Reserve the parts you scoop out. Place the on the sheet pan and repeat for all the halves.
- Sprinkle the halves with salt then bake for about 18-23 minutes or until the zucchini or squash are tender.
- Meanwhile, preheat a large nonstick skillet over medium heat. Add the chopped squash or zucchini, ground chicken, Rotel, and taco seasoning. Break up the meat with a spoon and stir until everything is well blended. Stir frequently until the chicken is white and not pink. If there is a lot of liquid from the squash, turn the heat up to medium-high and stir until the liquid evaporates.
- When the halves are done in the oven, fill them with the taco meat, carefully piling it on, if needed.
- Sprinkle each half with the cheese and put back in the oven for 5 minutes or until the cheese is melted.
Makes 8 boats
On WW Blue 💙: 1pt per boat
* I am not an affiliate of FlavorGod, just a huge, huge fan!


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