Zucchini boats! Stuffed to the brim with meat and cheese and other veggies. It’s pretty much a tortilla-less taco. Zucchini is one of my favorite foods that summer gives us. Next to watermelon and grilled corn it’s hard to beat a good zucchini dish whether that’s something like this or just slicing it up and grilling it, there are so many things you can do with it! I kind of want to give this zoodle trend a try but I also don’t want to purchase or store a uni-tasker, aka the veggie spiral contraption you need to make zoodles.
This recipe made A LOT. I was eating it for lunch up until yesterday and the great thing about zucchini and summer squash is it is one of the cheapest items to purchase at the farmers market, so you get more bang for your buck, especially if they are big ones! This week I was lucky enough to get some homegrown Mayberry zucchini (Thanks Kim & Paul!) I am thinking about making some zucchini bread with it, I’ve never made that before. Stay tuned!
This weekend was one of those perfect summer weekends, with lots of time spent outside and grilling. We fit in a hike, a trip to the farmer’s market and a few naps for good measure.
- 2 tablespoons olive oil
- ½ head of cauliflower chopped very small
- 1 onion diced
- 2 cloves of garlic minced
- 2 tomatoes diced
- ½ bunch of kale sliced super thin, almost shredded
- 2 carrots shredded
- 1 pound ground turkey
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon taco seasoning
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 3 zucchini or summer squash
- ½ cup shredded cheese of your choice
- Preheat oven to 400 degrees.
- First, make the filling.
- Saute all of the veggies, spices and ground turkey together until cooked through.
- While the filling is cooking, slice the squash in half and scoop out all of the seeds and pith. Rub the zucchini with olive oil on both sides and season with salt and pepper.
- Bake the zucchini at 400 degrees for 30 minutes.
- When the 30 minutes is up, remove them from the oven and stuff with the filling and top with your favorite cheese, we used spicy colby jack from South Mountain Creamery.
- Bake for 15 more minutes until the cheese is melt and bubbly.
This will probably be the last Farmer’s Market Challenge recipe I post but I’m looking forward to playing around with lots of summer recipes that aren’t exactly Farmer’s Market Challenge approved.